Cozy Swedish Apple Cake (Äppelkaka)
This Swedish apple cake is perfect for cozy fall moments. A classic in Swedish kitchens, it’s sure to become a staple in yours too.
Swedish Apple Cake translates into Äppelkaka, but is also known as “Fyriskaka.” One simple way to make this cake is to make sockerkaka and add sliced apples on top before baking. When I consulted my mom about a recipe, she said this is what we always did growing up. Of course, I love trying different recipes and experimenting a bit in the kitchen. After consulting the Swedish classic “Sju Sorters Kakor” and trying the recipe in my inspirational “Fika” cookbook by Anna Brones and Johanna Kindvall, I adapted it into my own version.
Ingredients needed for this recipe:
- Apples – Choose fresh, locally grown apples when you can, or use a tart variety such as Granny Smith; this recipe is flexible and works with any apples you have, even pears!
- Flour – All-purpose flour (you could also try a gluten-free blend if needed).
- Butter – Unsalted, organic butter.
- Eggs – Large eggs. Choose local eggs if you have them or look for certified humane eggs.
- Milk – Any milk. I used organic 2% dairy milk.
- Brown sugar – Adds a little extra flavor and color, but many Swedish recipes use only cane sugar.
- Cane sugar – For the cake batter. Granulated sugar also works.
- Cardamom – Pre-ground cardamom works fine. You can take the aroma up a notch by grinding your own.
- Cinnamon – A classic pairing with apples.
- Salt – Fun fact: most Swedish baking recipes that I have found don’t list salt as an ingredient. Theories suggest this is because salt was traditionally hard to get, and recipes were kept simple. But most baking experts would agree that adding a touch of salt helps bring out the cake’s flavors.
Tips for making a great apple cake:
Have all ingredients out and ready before you start prepping the cake.
Slice apples thinly, but not too thinly. Avoid thick slices, as they may not cook all the way through.
Arrange apples on top of the cake, slightly touching, as pictured above. You can, of course, make any design you choose! The apples will sink into the batter as it bakes.
Bake for 35-40 minutes, but note that all ovens vary, so it may be ready a little earlier or later. The cake is ready when a toothpick inserted into the middle comes out clean, and the sides pull away from the edges. It will likely be a light golden brown. Avoid overbaking.
Let it cool slightly before serving, but this cake is also incredible when still warm.
The cake will keep tightly wrapped at room temperature for about 3 days. Freeze for longer storage.
Other recipes you might enjoy:
- Swedish Sockerkaka (Simple Vanilla Cake)
- Swedish Chocolate Cookies (Chokladsnittar)
- Swedish Cardamom Buns
- The Best Apple Pear Crisp
- Flourless Pear, Almond, and Cardamom Cake
Happy baking! Let me know if you make this recipe by tagging me @halsanutrition on Instagram or leaving a rating. Thanks!
Cozy Swedish Apple Cake (Äppelkaka)
Ingredients
Method
- Grease and flour a 9-inch springform pan; a non-springform pan works too, but you may need to serve the cake in the pan.
- Melt 1 stick (1/2 cup) of butter in a small saucepan or microwave. Set aside and let cool slightly.
- Peel and core apples. Slice into quarters and then slice each quarter thinly. In a mixing bowl, toss the sliced apples with 1 tablespoon of brown sugar and the cinnamon.
- In another mixing bowl, whisk together the melted butter and cane sugar until well combined. Whisk in the eggs, one at a time. Mix in the milk.
- In another bowl, whisk together flour, 1 teaspoon cardamom, baking powder, and salt. Gently mix into the butter-egg-milk mixture.
- Use a spatula to transfer the batter into the prepared pan and spread evenly. Top with the sliced apples, placing them close together so they slightly touch. (You may have some leftover.) Sprinkle with a tablespoon of brown sugar and 1/2 teaspoon of cardamom.
- Bake for 35-40 minutes, until a toothpick inserted into the middle comes out clean. Let cool before serving. Enjoy!
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