introduction
Swedish Apple Cake is a delightful dessert that combines the warmth of cinnamon and nutmeg with the sweetness of fresh apples. This cake is light, soft, and incredibly comforting, making it perfect for any occasion or simply as a sweet treat at home. The cake is easy to make, and its lovely aroma will fill your kitchen, inviting everyone to gather around the table.
why make this recipe
This Swedish Apple Cake is not just a delicious dessert; it is a recipe that connects you to tradition and home cooking. With its simple ingredients and straightforward steps, it allows everyone, from beginners to experienced bakers, to create something special. Plus, it features wholesome apples, which add a lovely texture and flavor to the cake. Sharing this cake with family and friends is an experience that brings joy and warmth, making it a must-try in any home.
how to make Swedish Apple Cake
Ingredients:
- 2 large apples (peeled, cored, and sliced)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tsp baking powder
- Pinch of salt
- ¼ cup milk (dairy or non-dairy)
- 1 tbsp melted butter (for brushing apples)
- 1 tbsp sugar (optional, for topping)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- Peel, core, and slice the apples into thin pieces. You can toss them in a little cinnamon and sugar if you like.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, and a pinch of salt.
- Gradually add the dry mixture into the wet ingredients, alternating with the milk until just combined.
- Pour the batter into the prepared cake pan and arrange the sliced apples on top.
- Brush the apples with melted butter and sprinkle with sugar if you want.
- Bake for 35-40 minutes or until the cake is golden brown, and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. You can serve it warm or at room temperature.
how to serve Swedish Apple Cake
Swedish Apple Cake can be served plain or topped with a dusting of powdered sugar. For an extra treat, consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. The warm spices and tender apples pair beautifully with these creamy additions.
how to store Swedish Apple Cake
To store the Swedish Apple Cake, let it cool completely. Then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing it. Wrap it well in plastic and then in foil. It can be frozen for up to 3 months.
tips to make Swedish Apple Cake
- Use a mix of sweet and tart apples for a more complex flavor.
- Don’t overmix the batter to keep the cake light and fluffy.
- Feel free to add nuts, such as walnuts or pecans, for an extra crunch.
- For a spicier flavor, increase the cinnamon or add a pinch of cloves.
variation
For a fun twist, try adding raisins or dried cranberries to the batter. You can also sprinkle chopped nuts on top of the apple slices before baking to give it a crunchy topping.
FAQs
Can I use different fruits instead of apples?
Yes, you can substitute apples with pears or even berries. Just make sure they are appropriately prepared.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just store it properly, and it will taste just as good the next day.
Is this recipe gluten-free?
No, this recipe contains all-purpose flour. However, you can substitute it with a gluten-free flour blend to make it gluten-free. Make sure to check that the other ingredients are also gluten-free.