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Swedish Apple Cake
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Swedish Apple Cake

Swedish Apple Cake is a warm, comforting dessert that captures the essence of cozy fall baking. With its moist, tender crumb, layers of sweet-tart apples, and a delicate touch of cinnamon, this traditional Scandinavian treat is perfect with a cup of coffee or tea. The cake is simple yet rich in flavor, often topped with a crackly sugar crust or served with a dollop of whipped cream or vanilla sauce. Unlike dense American-style apple cakes, the Swedish version is light, soft, and subtly spiced—more of a tea cake than a heavy dessert. It’s ideal for brunches, afternoon fika, or as a homey dessert after dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10
Course: Dessert
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 medium apples such as Granny Smith or Honeycrisp, peeled and thinly sliced
  • 1 tbsp lemon juice
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ½ cup 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup milk or cream
  • Optional Topping:
  • 1 tbsp granulated sugar
  • ½ tsp cinnamon

Method
 

  1. Peel, core, and thinly slice the apples. Toss with lemon juice to prevent browning and set aside.
  2. Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan or cake pan and line the bottom with parchment paper.
  3. In a small bowl, whisk together flour, baking powder, cinnamon, and salt.
  4. In a larger bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in batches, alternating with the milk, and mix until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top. Arrange the apple slices in a circular pattern or layer them gently over the batter. Sprinkle the optional cinnamon-sugar topping over the apples.
  7. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden and set. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes of baking.
  8. Let the cake cool in the pan for 10 minutes before removing the sides of the springform. Allow to cool completely or serve warm

Notes

  • Room Temperature: Store covered at room temperature for up to 2 days.
  • Refrigerator: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Wrap slices individually and freeze for up to 2 months. Thaw and reheat gently before serving.