Description
This Swedish Apple Cake with Caramel is a moist and flavorful dessert featuring tender chunks of cinnamon-spiced apples folded into a soft batter, topped with a rich homemade caramel sauce. Baked to perfection in a springform pan, this cake offers a delightful combination of warm spices and sweet caramel that makes it an ideal treat for gatherings or cozy afternoons.
Ingredients
Scale
Cake Ingredients
- 1/2 cup butter, room temperature
- 1 2/3 cups sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups diced and peeled apples (about 2 large apples)
- Optional: 1/4 cup chopped pecans or walnuts
Caramel Sauce Ingredients
- 1 1/3 cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and sugar until the mixture is light and smooth, ensuring a fluffy base for the cake batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract to enhance the flavor.
- Combine Wet and Dry Ingredients: Gradually mix the dry flour mixture into the wet mixture just until combined to prevent overmixing. Then gently fold in the diced apples and optional chopped nuts to distribute them evenly throughout the batter.
- Pour and Bake Cake: Pour the batter into the prepared springform pan, smoothing the top evenly. Bake for 35 to 40 minutes until a toothpick inserted into the center of the cake comes out clean.
- Prepare Caramel Sauce: While the cake is baking, combine brown sugar, half & half, and butter in a small saucepan over medium-low heat. Stir frequently until the sauce is smooth and fully combined.
- Add Caramel to Cake: Once the cake finishes baking, remove it from the oven and pour the warm caramel sauce evenly over the top of the cake.
- Return Cake to Oven: Place the cake back into the oven for an additional 10 to 15 minutes, allowing the caramel to set and the surface to slightly crack, creating an appealing texture.
- Cool and Serve: Let the cake cool in the pan for at least 15 minutes before removing the springform sides. Slice and serve the cake warm or at room temperature for best taste.
Notes
- You can substitute the optional pecans or walnuts with your favorite nuts or omit them entirely if desired.
- For a more intense caramel flavor, consider adding a pinch of sea salt to the caramel sauce before pouring over the cake.
- Ensure apples are peeled and diced evenly so they bake uniformly within the cake.
- Serving the cake warm enhances the gooey caramel experience, but it also tastes delicious at room temperature.
- This cake stores well in an airtight container in the refrigerator for up to 3 days; reheat slightly before serving to restore softness.
