Swedish Apple Cake
A delightful and moist cake featuring tender apple slices and warm spices, perfect for any occasion.
Ingredients
Main Ingredients
- 3 medium medium apples (like Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and thinly sliced
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground cardamom (optional)
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups granulated sugar
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 0.5 cups plain yogurt or sour cream
- 2 tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan, lining it with parchment paper for easy removal.
- Peel, core, and thinly slice the apples. Set aside in a bowl.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground cardamom.
- In a separate bowl, whisk together the melted butter, granulated sugar, beaten eggs, vanilla extract, and yogurt (or sour cream).
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Spread half of the batter evenly into the prepared baking pan. Layer half of the apple slices in a single layer over the batter.
- Dollop the remaining batter over the apples and gently spread it to cover. Arrange the rest of the apple slices decoratively on top.
- In a small bowl, mix together 2 tablespoons of sugar and 1 teaspoon of cinnamon, and sprinkle it evenly over the apples.
- Bake in the preheated oven for 40–45 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes before carefully slicing into squares or wedges and serving.
Notes
Store covered at room temperature for up to 2 days or in the fridge for about a week. For longer storage, freeze individual portions.