Swedish Apple Cake

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Golden, buttery, and brimming with cinnamon-kissed apples, Swedish Apple Cake is the rustic treat that turns simple ingredients into something truly special. This Scandinavian classic balances soft, moist cake with caramelized fruit, offering a nostalgic coziness with every bite. Whether served with coffee or as a casual dessert, its charm lies in its humble warmth.

What sets Swedish Apple Cake apart is its use of sliced apples arranged beautifully over a lightly spiced batter, often complemented with a hint of vanilla and a sugar crust. The top becomes slightly sticky with caramelized juices, while the interior stays tender. It feels like fall comfort in cake form, yet it’s versatile enough for any season.

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Ingredients for this Swedish Apple Cake

• 3 medium apples (preferably tart like Granny Smith or Pink Lady), peeled and sliced thin
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 2 tablespoons brown sugar (for topping)

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Step 1: Prepare the Apples

Peel, core, and thinly slice the apples. Toss them with lemon juice and cinnamon in a bowl to keep them from browning and infuse them with flavor. Set aside.

Step 2: Make the Cake Batter

In a large bowl, cream the softened butter with the granulated sugar until pale and fluffy. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and stir to combine.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix just until combined—do not overmix.

Step 4: Assemble the Cake

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan. Pour the batter into the prepared pan and smooth the top. Arrange the apple slices over the batter in a circular pattern, slightly overlapping. Sprinkle the brown sugar evenly over the apples.

Step 5: Bake and Cool

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and slightly caramelized. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

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Frequently Asked Questions

Can I use other types of apples?

Yes, you can substitute other firm apples like Honeycrisp, Fuji, or Braeburn. Just avoid overly soft varieties that may turn mushy when baked.

Can I make this cake gluten-free?

Absolutely. Use a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free as well.

What can I serve with Swedish Apple Cake?

A dollop of whipped cream or a scoop of vanilla ice cream complements it perfectly. For extra indulgence, try warm vanilla sauce.

Can I make this ahead of time?

Yes. You can bake it a day in advance and store it covered at room temperature or in the fridge.

Why is my cake too dense?

Overmixing the batter can lead to a dense texture. Mix until just combined and avoid overbeating.

Can I double the recipe for a larger crowd?

Definitely. Double the ingredients and use a 9×13-inch baking dish. You may need to extend the baking time slightly.

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