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Swedish Apple Cake with Caramel

This Swedish apple cake is tender, spiced with cinnamon, and packed with juicy apples. It’s topped with a buttery caramel sauce that takes it to the next level. A rustic, cozy dessert that’s easy to make and hard to resist.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the cake:
  • 2 medium apples peeled and sliced
  • 150 g ¾ cup granulated sugar
  • 2 eggs
  • 125 g ½ cup unsalted butter, melted
  • 120 ml ½ cup milk
  • 180 g 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp vanilla extract
  • Pinch of salt
  • For the caramel sauce:
  • 100 g ½ cup brown sugar
  • 60 g ¼ cup butter
  • 120 ml ½ cup heavy cream
  • Pinch of salt
  • Optional: ½ tsp vanilla extract

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • 9-inch round or square baking dish
  • Saucepan (for caramel)
  • Spatula
  • Oven

Method
 

  1. Preheat the oven to 175°C (350°F). Grease a 9-inch pan.
  2. Prepare the batter:
  3. In a bowl, whisk together sugar and eggs until light and fluffy.
  4. Add melted butter, milk, and vanilla extract; mix well.
  5. In another bowl, combine flour, baking powder, cinnamon, and salt.
  6. Add dry ingredients to wet and stir until smooth.
  7. Add apples:
  8. Fold sliced apples into the batter. Pour the mixture into the baking dish and spread evenly.
  9. Bake:
  10. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  11. Make the caramel sauce while the cake bakes:
  12. In a saucepan, combine brown sugar, butter, and cream. Bring to a gentle boil, stirring constantly.
  13. Simmer for 3–5 minutes until thickened slightly. Stir in vanilla and a pinch of salt.
  14. Serve:
  15. Let the cake cool slightly. Drizzle warm caramel sauce over the top before serving.
  16. Optional: top with whipped cream or vanilla ice cream.

Notes

Best served warm, but also delicious at room temperature.
You can use tart apples like Granny Smith or sweeter varieties like Honeycrisp.
The caramel sauce can be made ahead and stored in the fridge (reheat before serving).
For extra texture, sprinkle chopped walnuts or almonds on top before baking.