I bake this soft Swedish apple cake when the air turns crisp and the kitchen begs for warm fruit and a gentle crumb. The pan goes in and the scent moves through the room like a friendly nudge. I slice it while it rests and the edges hold a light crunch. We grew up on cakes that welcomed any apple in the bowl. Tart or sweet, it all works. This version keeps a simple batter so the fruit leads. It tastes like a calm afternoon with a mug and a chair. Cakes Recipes fans ask for it since it hits that sweet spot between easy and classic. Here you can lean on what you already have and still get a tender crumb. I list swaps and notes so you can bake with confidence. This fits any table and travels well. It also echoes the feel of a russian apple cake recipe or a french apple cake recipe, sits near apple cake recipes from friends, nods to a german fruit cake recipe, reads like an apple cakes recipe you keep, and works as an easy apple cake recipe you can make tonight.
Table of Contents
- 1) Key Takeaways
- 2) Easy Swedish Apple Cake Recipe
- 3) Ingredients for Swedish Apple Cake
- 4) How to Make Swedish Apple Cake
- 5) Tips for Making Swedish Apple Cake
- 6) Making Swedish Apple Cake Ahead of Time
- 7) Storing Leftover Swedish Apple Cake
- 8) Try these cakes next
- 9) Swedish Apple Cake
- 10) Nutrition
1) Key Takeaways
Hi from Nancy at Nancy Cooks. I bake this Swedish Apple Cake when the day needs comfort. The batter stays light and the apples sit close and tender. Two small bowls and a spoon get it done. No mixer needed. The crumb feels soft and the edges turn golden.
The flavor leans clean. A touch of vanilla. Warm spice. A hint of lemon. The cake fits an easy weeknight or a slow morning. The method stays simple so the apples lead. Fans of cakes recipes feel right at home and the slice pairs well with coffee.
We keep swaps ready. Any baking apple works. Butter or oil both do fine. The cake travels well and slices clean. It echoes a french apple cake recipe and nods to a russian apple cake recipe. You can taste that same ease people love in apple cake recipes.
2) Easy Swedish Apple Cake Recipe
I reach for this pan when I want calm. Cakes Recipes make busy days feel softer and Cakes Recipes keep dessert on the table without stress. The batter stirs quick and stays smooth. Apples tuck into the top and bake into jammy bites. The scent fills the room and makes folks drift toward the kitchen on its own.
We eat the first slice warm. The top offers a light crunch. The crumb yields and holds its shape. I learned this on a cool fall afternoon when I tested it with mixed apples from the fruit bowl. A tart one and a sweet one shared the job and both shone.
The cake sits near a german fruit cake recipe in spirit and lives with easy apple cake recipe comfort. Friends who collect an apple cakes recipe for their binder tag this one. On Nancy Cooks we keep it bookmarked for quick bakes and holiday brunch spreads.
3) Ingredients for Swedish Apple Cake
Apples Choose three medium baking apples. A mix brings balance. Tart lifts sweetness and sweet rounds the edges. Peel core and slice thin so the fruit bakes through and turns soft.
Granulated sugar One cup supports color and moisture. If your apples taste very sweet use a lighter hand on the sugar tossed with the slices.
Eggs Two eggs at room temp help lift and set the crumb. They bind the batter and give a tender bite that stays soft the next day.
Unsalted butter Six tablespoons melted and cooled bring flavor and a fine crumb. Neutral oil works if you need dairy free swaps.
Vanilla extract One teaspoon adds warmth. It supports the apples without getting loud.
All purpose flour One cup gives structure. Spoon and level so the batter stays light and smooth.
Baking powder One teaspoon lifts the batter and helps the crumb open. It keeps the cake from feeling dense.
Fine salt A small pinch sharpens flavor and steadies the sweetness.
Milk Three tablespoons smooth the batter. Oat milk stands in well if you keep it dairy free.
Cinnamon One teaspoon for the apples. It leans warm without stealing the show.
Lemon juice A quick splash brightens the fruit and slows browning as you prep.
4) How to Make Swedish Apple Cake
Step one Heat and prep Set the oven to three hundred fifty F. Grease a nine inch round pan and line the base with parchment. This keeps the crumb neat and the release clean.
Step two Mix the wet Whisk sugar and eggs in a bowl until pale and slightly thick. Whisk in melted butter and vanilla. The mixture turns glossy and smooth.
Step three Fold the dry Sift flour baking powder and salt over the bowl. Fold with a spatula until only a few streaks remain. Stir in milk to finish the batter.
Step four Prep the apples Toss slices with cinnamon sugar and lemon juice. The fruit looks coated and smells warm and bright.
Step five Layer and bake Spread half the batter in the pan. Top with half the apples. Repeat with the rest. Bake until the top turns golden and a tester shows moist crumbs at about forty five minutes.
Step six Cool and serve Rest the cake for fifteen minutes. Lift to a rack. Slice warm or at room temp. Cakes recipes folks like it plain or with a spoon of cream.
5) Tips for Making Swedish Apple Cake
Pick apples you like to eat. If they taste good raw they taste good baked. A mixed bowl gives depth. Tart keeps things bright. Sweet brings comfort. I test with what sits on the counter and it works every time.
Measure flour with care. Spoon it into the cup and level. Packed flour makes a tight crumb. Light flour keeps the cake tender. If the batter feels thick add a splash of milk to loosen it.
Watch the bake near the end. Ovens run unique. When the aroma peaks and the top turns golden test the center. Pull it when the tester shows moist crumbs. That protects the soft bite we love. Fans of french apple cake recipe methods will feel this rhythm.
6) Making Swedish Apple Cake Ahead of Time
I often bake this cake in the evening and serve it the next day. The flavor settles and the crumb stays tender. Wrap the cooled cake in parchment then in foil. Leave it at room temp if your kitchen stays cool.
For busy weeks I mix the dry ingredients and keep them in a jar. I whisk the wet just before baking. This small move reduces stress and keeps our cakes recipes flow steady.
If you need to prep apples early toss them with lemon juice and a little sugar. They hold color and stay crisp until they hit the oven. The simple plan helps on holidays when the oven stays full.
7) Storing Leftover Swedish Apple Cake
Store leftovers in an airtight container at room temp for one to two days. The crumb stays soft and the apples keep their shape. For longer storage move the container to the fridge.
To rewarm place a slice on a sheet and warm it in a low oven for a few minutes. The edges crisp and the center turns cozy again. A spoon of cream on top feels right.
For freezing wrap slices in parchment and then foil. Freeze flat. Thaw on the counter. The flavor holds and the texture lands close to fresh. Friends who track cakes recipes for batch baking love this trick.
8) Try these cakes next
9) Swedish Apple Cake
Swedish Apple Cake for Cozy Days Cakes Recipes
Ingredients
For the Batter
- 1 cup granulated sugar
- 2 large eggs at room temp
- 6 tablespoons unsalted butter melted and cooled
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 pinch fine salt
- 3 tablespoons milk
For the Apples
- 3 medium apples peeled cored and sliced
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
Instructions
Make the Batter
- Heat the oven to 350 F and grease a 9 inch round pan then line the base with parchment.
- Whisk the sugar and eggs in a bowl until pale and a bit thick.
- Whisk in the butter and vanilla.
- Sift the flour with baking powder and salt over the bowl then fold until almost smooth.
- Stir in the milk until the batter looks smooth and glossy.
Prep the Apples
- Toss the apple slices with sugar cinnamon and lemon juice.
- Spread half of the batter in the pan then layer half the apples over it.
- Add the rest of the batter and finish with the remaining apples in a loose fan.
Bake and Serve
- Bake on the center rack until the top turns golden and a tester comes out with moist crumbs about 40 to 45 minutes.
- Cool in the pan for 15 minutes then lift to a rack.
- Serve warm or at room temp with cream or ice cream.
10) Nutrition
One slice offers about two hundred ninety calories with three grams of protein and ten grams of fat. Carbs land near forty six grams with about three grams of fiber. Sugar sits around twenty four grams. Sodium rests near one hundred twenty milligrams. These values shift with apple size and sugar choices. Enjoy the cake as a treat and share it with someone you like. That last part may be the best nutrition note on the page.
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