Swedish Apple Cake

The first time I baked a Swedish Apple Cake, I didn’t expect it to leave such a mark on me. I remember pulling it out of the oven, the top glistening with soft, golden apples, and the caramel edges bubbling just a little around the sides.

I couldn’t wait to slice it, even though it was still warm. The fork slid through so easily, and that very first bite tasted like something I’d been missing without even knowing it.

What I love most about this cake is how honest it feels. Nothing fancy, nothing complicated—just apples, a gentle spice, and a tender cake that melts in your mouth. It’s the kind of bake that makes you pause for a moment, sit down quietly, and simply enjoy.

I still get the same little spark of happiness every time I make it. The way the apples soften just enough while holding their shape, the way the cake stays moist with little apple pieces tucked inside—it always feels like home on a plate.

So today, I’m sharing with you the very recipe that never fails me. If you’ve ever wanted a cake that feels warm, welcoming, and special in its simplicity, this one will be your favorite too.

Swedish Apple Cake Recipe

Ingredients

For the Topping:

3 medium apples (firm, slightly tart, such as Granny Smith or Pink Lady)
3 tablespoons unsalted butter
½ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg

For the Cake Batter:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened to room temperature
¾ cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ cup plain yogurt (or sour cream)
¼ cup whole milk
1 apple, peeled and cut into small cubes

For Serving:

Warm caramel sauce (homemade or store-bought)

Instructions

Prepare the apples for topping:

Peel and core the 3 apples. Slice them thinly into even wedges (about ⅛ to ¼ inch thick).
In a skillet, melt 3 tablespoons butter over medium heat. Add the brown sugar, cinnamon, and nutmeg, stirring until smooth and bubbling.
Place the apple slices into the skillet and gently coat them with the mixture for 2–3 minutes. Remove from heat before they soften fully — they should hold their shape. Set aside.

Prepare the baking pan:

Grease a 9-inch round cake pan with butter.
Line the bottom with parchment paper to prevent sticking.
Arrange the caramelized apple slices neatly in circles on the base of the pan, slightly overlapping. Spoon any remaining caramel mixture from the skillet evenly over the apples.

Make the cake batter:

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes using an electric mixer).
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add the yogurt and milk, mixing until smooth.
Gradually fold in the dry ingredients, being careful not to overmix.
Finally, fold in the cubed apple pieces.

Assemble and bake:

Carefully spoon the cake batter over the arranged apples in the pan, spreading evenly with a spatula.
Tap the pan lightly on the counter to release any air pockets.
Bake in a preheated oven at 175°C (350°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

Unmold the cake:

Let the cake cool in the pan for 10 minutes.
Run a knife around the edges to loosen. Place a serving plate on top of the pan and carefully invert the cake onto the plate. Gently peel off the parchment paper.

Finishing touch:

Drizzle warm caramel sauce generously over the top, letting it run down the sides just like in the picture.

How Do I Keep The Cake Moist For Longer?

Nobody enjoys a dry cake. Here’s how to lock in that softness.

Do not overbake: Take it out as soon as a toothpick comes out clean.
Use yogurt or sour cream: They help the cake stay tender.
Store properly: Wrap in plastic wrap or keep in an airtight box.
Add apple cubes inside: They release gentle moisture while the cake bakes.

How Do I Stop The Apples From Sinking Into The Cake Batter?

It can be frustrating when apples sink to the bottom, but there are simple ways to avoid this.

Coat apple slices with flour: This gives them a light layer that helps them stay in place.
Use thicker batter: A slightly thicker batter holds the fruit better.
Place apples on top: Add most apple slices over the batter instead of mixing too many inside.
Avoid too juicy apples: Too much juice makes slices heavy, so pick firm varieties.

Can I Make Swedish Apple Cake Without Eggs?

Yes, you can easily bake it without eggs by using simple swaps.

Yogurt: ¼ cup plain yogurt for each egg.
Applesauce: ¼ cup unsweetened applesauce for each egg.
Mashed banana: ½ medium banana for each egg (adds a mild flavor).

Can I Prepare The Cake a Day Before Serving?

Yes, you can bake this cake a day early and it will still taste wonderful.

Bake and cool fully: Never wrap it while warm.
Wrap tightly: Use cling film or foil to lock in freshness.
Store at room temperature: A cool place keeps it soft for the next day.
Warm before serving: A quick few seconds in the microwave brings back the fresh-baked feel.

Can I Use Whole Wheat Flour Instead Of All-Flour?

Whole wheat flour can be used, but it changes the texture.

Use half and half: Mix whole wheat and all-purpose flour for balance.
Add a little extra milk: Whole wheat soaks up more liquid, so adjust.
Expect a denser cake: The flavor will be nutty and slightly heavier.

How Do I Prevent The Top Apples From Burning While Baking?

Apples on top can brown too much if not handled carefully.

Cover loosely with foil: Place foil over the cake halfway through baking.
Slice evenly: Thin slices burn faster, so keep them medium thickness.
Bake in the middle rack: Heat is gentler than the top rack.
Brush with melted butter: Keeps the apples moist during baking.

Can I Bake Swedish Apple Cake In a Square Pan Instead Of a Round One?

Yes, you can. The shape doesn’t change the flavor.

Adjust baking time: Square pans may bake a little faster at the corners.
Grease and line well: This avoids sticking.
Slice into squares: It makes serving even easier.

Why Does My Swedish Apple Cake Turn Out Dense?

A dense cake usually means the batter wasn’t treated gently.

Overmixing: Too much mixing makes the cake heavy.
Not enough air: Beat butter and sugar well until fluffy.
Too much liquid: Extra milk or juice makes it dense.
Wrong flour ratio: Too much flour creates heaviness.

Can I Freeze Swedish Apple Cake?

Yes, this cake freezes beautifully if done the right way.

Cool completely: Never freeze a warm cake.
Wrap tightly: Use plastic wrap and then foil.
Slice before freezing: Easier to take out only what you need.
Thaw gently: Leave at room temperature or warm slightly before serving.