Swedish Apple Cake with Caramel | Easy Recipe

So, you want a dessert that looks like you slaved for hours but is actually easier than assembling IKEA furniture without the instructions? Welcome, my friend. You’ve just hit the culinary jackpot. This isn’t just cake; it’s a warm, appley, caramel-soaked hug for your soul. It’s the kind of thing you make when you need to bribe your kids, impress a date, or just treat yourself because, well, you survived another Tuesday.

Why This Recipe is Awesome?

Let’s cut to the chase. This Swedish Apple Cake is the undisputed champion of easy baking. It’s idiot-proof, even I didn’t mess it up. It requires zero fancy mixer skills, and the batter comes together in one bowl with a spoon. The result? A magically moist, dense, and incredibly flavorful cake that’s studded with soft apples and drenched in a sinful caramel sauce. It’s the cozy Scandinavian sweater of desserts—unpretentious, comforting, and absolutely perfect.

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Ingredients

Gather your squad. This is a no-drama lineup.

For the Cake:

• 3-4 medium apples (Granny Smith, Honeycrisp, or Braeburn are perfect)
• 150g (¾ cup) granulated sugar – for sweetening your life.
• 2 large eggs – the glue that holds our dreams together.
• 150g (1 ¼ cups) all-purpose flour – the foundation.
• 1 tsp baking powder – for the liftoff.
• 1 tsp vanilla extract or vanilla sugar – because vanilla is life.
• 1 tsp ground cinnamon – for the cozy vibes.
• 115g (½ cup) melted butter, slightly cooled – don’t you dare skip this.

For the Caramel Sauce:

• 100g (½ cup) brown sugar – for that deep, molasses-y goodness.
• 100g (½ cup) butter – more butter, more better.
• 2-3 tbsp milk or cream – for sauciness.

Step-by-Step Instructions

1. Prep Like a Pro. Preheat your oven to 175°C (350°F). Grease a 9-inch springform or cake pan. Pro tip: Lining the bottom with parchment paper will save you a world of pain later.
2. Apple Duty. Peel and core your apples. Chop them into small, bite-sized chunks. No one wants a whole apple hemisphere in their slice. Toss them with a little of the cinnamon to coat.
3. Make the Magic Batter. In a large bowl, whisk the sugar and eggs together until they’re pale and friendly. Add the melted (but not hot!) butter and vanilla, and whisk again.
4. Bring It All Together. Sift in the flour, the rest of the cinnamon, and baking powder right into the wet ingredients. Fold it all together with a spatula until just combined. Don’t overmix! A few lumps are A-OK. Gently fold in your apple chunks.
5. Bake to Perfection. Pour the batter into your prepared pan and smooth out the top. Pop it in the oven for 40-50 minutes. It’s done when the top is golden and a toothpick poked into the center comes out clean (maybe with a little apple juice, but no wet batter).
6. Caramel Time. While the cake is cooling slightly, make the stupidly easy caramel. Melt the brown sugar and butter together in a small saucepan over medium heat. Let it bubble for a minute. Whisk in the milk or cream until smooth. Let it cool and thicken for a few minutes.
7. The Grand Finale. Poke a few holes all over the top of the warm cake with a skewer. Pour that glorious caramel sauce all over it, letting it seep into every nook and cranny.

Common Mistakes to Avoid

• Using Nuclear-Hot Butter: Adding just-melted, piping hot butter to your eggs will scramble them. Let it cool for a few minutes. You want liquid gold, not eggy chunks.
• Overmixing the Batter: This isn’t bread. You don’t need to develop gluten. Fold until the flour disappears and then STOP. Overmixing = tough, dense cake.
• Skipping the Parchment Paper: You think you can just grease the pan and it’ll be fine. It’s a trap. The caramel makes things sticky. Just use the parchment paper. Trust me.

Alternatives & Substitutions

• Gluten-Free? Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. Easy.
• Dairy-Free? Use plant-based butter and oat or almond milk in the caramel. It works like a charm.
• Not an Apple Fan? I mean, it’s apple cake, but you do you. Pears work beautifully here too.
• No Vanilla Extract? Use the seeds from a vanilla pod or a tablespoon of rum or bourbon for a different kind of warmth.

FAQ

Can I make this ahead of time?

Absolutely! Bake the cake and let it cool completely. Make the caramel separately and store it in a jar in the fridge. Gently warm the caramel before drizzling it over the cake on the day you want to serve it.

What’s the best apple to use?

IMO, you want an apple that holds its shape and has a bit of tartness to balance the sweet cake and caramel. Granny Smith is the classic choice for a reason.

My caramel sauce is too thin!

No sweat. Let it cool down. It will thicken significantly as it cools. If it’s still too runny, you can simmer it for another minute or two.

Can I freeze this cake?

You can freeze the cake (without the caramel) for up to 3 months. Wrap it tightly. The caramel sauce can be frozen separately. Thaw both in the fridge and warm the caramel to pour over.

Why is my cake soggy?

This usually means it needed a few more minutes in the oven. Wet apples can throw off the timing. Use the toothpick test! Next time, bake it a little longer.

Do I have to use a springform pan?

It’s highly recommended because of the caramel, but a regular cake pan will work if you’ve greased it and lined it with parchment paper really well.

Final Thoughts

And there you have it. A dessert that delivers maximum wow-factor for minimal effort. It’s sweet, spiced, and everything nice. So go on, slice yourself a generous piece, maybe add a scoop of vanilla ice cream (because why not?), and bask in the glory of your baking prowess. You totally nailed it. Now, go impress someone—even if that someone is just you on the couch in your pajamas. You’ve earned it.

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• German Chocolate Pecan Pie Bars Recipe
• Butter Pecan Cake Recipe
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