Description
This Swedish Apple Cake with Caramel is a delightful autumn-inspired dessert featuring tender apple-packed cake topped with a luscious homemade caramel sauce. The spiced batter blends cinnamon and nutmeg perfectly with sweet apples, crowned by a buttery brown sugar caramel that sets with a slight crackle. Ideal for sharing, this cake is both comforting and elegant, perfect for gatherings or a cozy treat.
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
- 1 1/3 cups brown sugar
- 2 tablespoons half & half
- 4 tablespoons butter
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.
- 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 incorporation.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, smooth, and fluffy. This ensures a tender cake crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Combine wet and dry ingredients and fold in apples: Gradually add the sifted dry ingredients into the wet mixture, mixing just until combined to avoid overworking. Gently fold in the diced peeled apples and optional chopped nuts, distributing them evenly.
- Pour batter and bake first stage: Pour the batter evenly into the prepared springform pan and smooth the top with a spatula. Bake for 35-40 minutes until a toothpick inserted into the center 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 caramel sauce is smooth, fully combined, and slightly thickened.
- Add caramel over cake: Once the cake has finished the initial bake, carefully remove it from the oven. Pour the prepared caramel sauce evenly over the top of the hot cake.
- Bake the cake with caramel topping: Return the cake to the oven for another 10-15 minutes. This allows the caramel to set well and develop a slightly cracked surface.
- Cool and serve: Remove the cake from the oven and let it cool in the pan for at least 15 minutes. Carefully remove the sides of the springform pan. Slice the cake and serve warm or at room temperature for best flavor and texture.
Notes
- For added crunch and flavor, include the optional nuts such as pecans or walnuts.
- Make sure the butter for the cake is at room temperature for proper creaming and texture.
- Use peeled apples to avoid bitterness; tart varieties like Granny Smith work best for balance.
- The caramel sauce should be stirred continuously to prevent burning.
- Serving the cake warm enhances the gooey caramel experience.
- Storage: Keep leftovers covered at room temperature for up to 2 days or refrigerate up to 5 days.
