swedish apple cake: 1 moist delight

There’s just something about the smell of warm apples and spice that instantly makes everything feel right, isn’t there? When life gets hectic—and trust me, it always does—I retreat straight to comforting baking. That’s why this swedish apple cake, or Äppelkaka as they call it in Sweden, has earned a permanent spot in my recipe rotation. It’s the definition of cozy dessert delight, requiring minimal fuss but delivering maximum wow factor.

This isn’t some complicated layered showstopper; this is Scandinavian baking at its honest, simplest best. It’s rustic, tender, and deeply satisfying. My goal here, as always, is to bring soul back into the everyday meal, and this cake absolutely does that. Forget fancy techniques; we’re just turning simple ingredients into something truly special that tastes like autumn hugging you hello. If you need a reliable, wonderfully moist dessert that practically begs for a cup of hot coffee, you’ve found it. Sometimes the best memories are made over a single slice of perfectly baked ease, like this one you can make today.

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If you love how easy this cake is, be sure to check out my recipe for moist cinnamon swirl apple bread—it uses similar cozy flavors!

Why This is the Best Swedish Apple Cake Recipe (Äppelkaka)

When I say this recipe is the best, I mean it comes from testing and tweaking until I got that perfect balance. We’re aiming for super moist apple desserts here, not dry, crumbly things that need drowning in sauce. This is an easy apple cake, which is exactly what my busy life needed—reliable results every single time without stressing over humidity or oven quirks.

The Secret to a Truly Moist Swedish Apple Cake

The moisture magic comes from two places, honestly. First, the creaming of the butter and sugar creates a great base structure. But the real trick? That little bit of milk drizzled right over the top of the apples just before baking. It steams slightly as it cooks, tenderizing the fruit and keeping the top layer of the cake wonderfully decadent.

Flavor Profile: Apple Cake with Cinnamon and Cardamom

You can’t have true Scandinavian baking without the right seasoning! Cinnamon is a given, of course; it loves apples. But the cardamom? Oh, that’s what makes this swedish apple cake sing. It adds a subtle, complex, almost floral warmth that regular spice cakes just don’t have. It’s slightly exotic but so comforting when mixed with the sugar and butter.

Gathering Ingredients for Your Swedish Apple Cake Recipe

Okay, now that we know this is going to be delicious, let’s talk about what hits your grocery list. For the best swedish apple cake recipe results, quality matters, especially for the main players. We need good butter—always use unsalted so I can control the saltiness—and you absolutely must pick the right apples. Think crisp and tart!

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I’ve pared this down to the essentials, keeping in mind my philosophy: simple, joyful, and delicious. You don’t need a dozen weird items for this classic. Every ingredient works hard!

If you struggle to get that perfect texture sometimes, you might want to check out my sour cream coffee cake recipe—that recipe uses an ingredient that guarantees moisture, too!

Ingredient Notes and Substitutions for Swedish Apple Cake

I recommend using tart Granny Smith apples here. They hold their shape beautifully during baking and their acidity cuts right through the sweetness of the cake base. If you only have sweeter apples, toss them with a tiny extra squeeze of lemon juice to balance things out. And remember that little tip from earlier? If you want a little extra sparkle and crunch on top, sprinkling 1 tablespoon of coarse sugar over those sliced apples before they go into the oven is my favorite secret garnish!

Step-by-Step Instructions for Traditional Äppelkaka

Alright, let’s get baking! This is where the magic happens for our traditional Äppelkaka. Don’t rush the process; especially the creaming part. This cake is super straightforward, but like most great things, taking your time where it counts makes all the difference. Put on some good music, grab your 8-inch round pan, and get that oven preheated to 350°F (175°C) while you start mixing.

Preparing the Batter for Your Easy Apple Cake

First things first, whisk your dry stuff—flour, baking powder, and those lovely spices—together in a small bowl. Set that aside. Now, the main event: use your stand mixer or just a sturdy hand mixer to cream that softened butter and sugar until they look pale and fluffy, almost like sweet clouds. Then, beat in your egg and vanilla. When it comes to adding your dry mixture back in, be gentle! I can’t stress this enough: mix only until you don’t see streaks of flour anymore. Overmixing this batter is how you kill all the beautiful air we just worked to incorporate. Trust me on this one!

Assembling and Baking the Swedish Apple Cake

Before you mix in the apples, give your peeled and sliced fruit a quick squeeze of lemon juice to keep them from turning brown. Gently fold half of those lovely apple slices right into the batter. Then, scrape the batter into your prepared pan and smooth it out. For the prettiest top, arrange the remaining slices on top like you’re laying down fancy tiles. That final drizzle of milk over the apples helps them cook down perfectly! Pop it into the 350°F oven for 40 to 45 minutes. You know it’s done when a wooden pick poked into the center comes out clean. Let it chill in the pan for 10 minutes; that’s important for keeping its shape before you flip it out to cool. If you want more straightforward baking guides, you might enjoy my perfect coffee cake recipe!

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Tips for Success When Making Swedish Apple Cake

I’ve found a couple of little things that take this swedish apple cake from good to absolutely memorable. Since this recipe is so simple, the success really shines through in the details! Always make sure your apples are quite tart—that flavor balance is key to a stunning slice. Also, don’t forget the optional step I mentioned earlier: a sprinkle of coarse sugar right over those top apple slices before baking gives you a great, slightly crunchy caramel cap.

When it cools down a bit, my favorite, most traditional way to finish it is NOT with a heavy glaze. A light, almost ghostly dusting of powdered sugar over the top after it cools down just enough is classic Scandinavian simplicity at its finest. If you ever need an excuse to make rolls, my homemade fluffy cinnamon rolls are another cozy baking win!

Serving Suggestions for Your Cozy Autumn Desserts

Honestly, this cake is wonderful all by itself, especially when it’s just warm from the oven. But since we are embracing cozy autumn desserts, you know I have my favorite pairings! This swedish apple cake is incredible served slightly warm with just a scoop of rich vanilla ice cream melting slowly down the side. It’s simple elegance, really.

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If you are serving it in the afternoon—which is when I truly think it shines the brightest—pair it with a strong, hot cup of coffee. That rich bitterness is the perfect counterpoint to the spiced apple sweetness. It just screams comfort, doesn’t it? If you’re looking for something totally different to serve when the weather warms up, make sure you check out my recipe for easy frozen strawberry daiquiris later!

Storage and Reheating Instructions for Swedish Apple Cake

We want this swedish apple cake to stay moist, even if you don’t finish the whole thing in one sitting. Since this is such a moist apple dessert, it does best staying under cover. I usually store any leftovers tightly covered at room temperature for about two days. Remember, once you start refrigerating it, the cake structure can dry out faster.

If you need to keep it longer than two days, wrap the slices individually in plastic wrap and freeze them. When you want to enjoy it again, just let it thaw on the counter, or pop it into a low oven for a few minutes to bring back that fresh-baked warmth!

Frequently Asked Questions About Swedish Apple Cake

Can I use different apples in this Swedish apple cake recipe?

Oh, absolutely! But, and this is a big but, you need to prioritize tartness over sweetness for that authentic flavor contrast. Granny Smiths are my absolute go-to because they stay firm—we don’t want apple mush! If you try using something sweeter, like a Gala, I really recommend stepping up that little squeeze of lemon juice over the slices to keep the flavor bright. The texture holds up well as long as they aren’t super soft when you put them in.

Is this considered a simple spice cake?

It totally is! That’s one of the best things about it. It’s a very simple spice cake underneath all those beautiful apples. It relies on that classic pairing of cinnamon and, most importantly, cardamom. It’s not loaded with eight different spices like some American recipes; it’s clean and focused, which lets the apple flavor shine through. Easy but packed with flavor—my favorite kind of dessert!

What is the difference between Äppelkaka and American Apple Cake?

That’s a great question that gets to the heart of this traditional apple cake! American apple cakes often rely on spices or heavy streusel toppings, and sometimes they are lighter, almost like a yellow cake with apples thrown in. The Swedish Äppelkaka is typically denser, almost bordering on a firm loaf cake texture, which relies heavily on that tender cake base holding up the generously arranged fruit on top. It’s less about a thick topping and more about the balance between the fruit and the buttery crumb.

If you’ve made this and loved it, don’t forget to head over to my full recipe index for more simple baking adventures!

Estimated Nutritional Data for Best Homemade Apple Cake

Now, I always tell folks that when you’re baking from scratch with butter and sugar, you aren’t really doing it for the health benefits, right? Haha! But for those of you who like to track things when enjoying your swedish apple cake, I ran the numbers based on the ingredients list. Please take these figures with a big grain of salt—they are estimates, pure and simple, because the size of your apples or how much you cream your butter can change things!

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18g
• Fat: 13g

It comes out to about 250 calories per slice based on 8 servings. That’s pretty reasonable for a cozy little slice of heaven, especially when you consider how much joy this best homemade apple cake brings!

Bake More Joy into Your Everyday Meals

Now that you’ve baked this wonderfully simple swedish apple cake, please let me know how it turned out! Did the cardamom shine through? I absolutely love hearing your feedback in the comments below—it means so much to me as I try to bring more joy to everyday cooking.

If this recipe hit the spot and you’re looking for more trustworthy, easy meals and treats, come check out everything else happening in my kitchen! You can explore all my simple recipes right here on my Baking Index. Happy Baking, friends!

Warmly,

Carla Davis

Authentic & Easy Swedish Apple Cake (Äppelkaka) with Cardamom Crumble

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Experience the simplicity and deliciousness of Swedish Apple Cake, a beloved treat perfect for any occasion. This recipe features a tender cake base, warm cinnamon, and the subtle flavor of cardamom, making it a truly comforting Nordic baking classic.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 60 min
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Scandinavian
• Diet: Vegetarian

Ingredients

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• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 2 medium tart apples (like Granny Smith), peeled, cored, and thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a small bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt. Set this dry mixture aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
4. Beat in the egg and vanilla extract until just combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
6. In a small bowl, toss the thinly sliced apples with the lemon juice.
7. Gently fold half of the lemon-tossed apples into the cake batter.
8. Spread the batter evenly into the prepared cake pan. Arrange the remaining apple slices decoratively over the top of the batter.
9. Drizzle the milk evenly over the apples on top of the cake.
10. Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Serve warm or at room temperature.

Notes

• For a traditional presentation, dust the cooled cake lightly with powdered sugar before serving.
• If you prefer a crispier top, you can sprinkle 1 tablespoon of coarse sugar over the apples before baking.
• This moist apple dessert pairs well with vanilla ice cream or a dollop of whipped cream.

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 18
• Sodium: 120
• Fat: 13
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0
• Carbohydrates: 33
• Fiber: 2
• Protein: 3
• Cholesterol: 45