Swedish Apple Cake

This Swedish Apple Cake is a simple, cozy apple dessert with a soft buttery cake underneath and plenty of thinly sliced apples arranged over the top. As it bakes, the apples soften and sink slightly into the batter while the edges become beautifully golden. A light dusting of powdered sugar gives it the classic homemade finish.

It’s not overly sweet or heavily frosted, which makes it perfect as an afternoon cake, a simple fall dessert, or something to serve with coffee or tea.

Swedish Apple Cake

A soft and buttery Swedish Apple Cake topped with tender cinnamon-spiced apples and a light dusting of powdered sugar. Simple, cozy, and perfect for fall.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 slices

Calories: 285

Ingredients Method Notes

Ingredients

  

• For the Cake
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter softened
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• ¼ cup whole milk
• ¼ cup sour cream
• For the Apples
• 3 medium apples
• 1 tablespoon lemon juice
• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon
• 1 tablespoon melted butter
• For Serving
• Powdered sugar

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
2. Core the apples and cut them into thin slices. You can leave the peel on for the pretty red edges shown in the photo.
3. Toss the apple slices gently with the lemon juice, sugar, and cinnamon. Set aside while preparing the batter.
4. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
5. In a separate large bowl, beat the softened butter and sugar for about 2–3 minutes, until pale and fluffy.
6. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
7. Add half of the dry ingredients, followed by the milk and sour cream. Add the remaining dry ingredients and mix just until combined.
8. Spread the batter evenly into the prepared pan.
9. Arrange the apple slices generously over the top. Slightly overlap them in small fans or circular sections to create the apple-heavy appearance in the photo.
10. Brush the apples lightly with melted butter.
11. Bake for 40–50 minutes, until the edges are deep golden brown and a toothpick inserted into the cake portion comes out clean.
12. Cool in the pan for about 15 minutes before removing the sides of the springform pan.
13. Once slightly cooled, dust generously with powdered sugar.

Notes

• Don’t worry if the top looks very full of apples before baking. That’s exactly what you want. The apples soften and settle slightly into the batter as the cake rises around them.
• Choose firm apples such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith. Leaving the peel on some or all of the slices creates the beautiful golden-red apple edges seen in the image.
• Avoid overmixing the batter after adding the flour. A gentle mix keeps the cake tender rather than dense.

Variations

Cardamom Apple Cake: Add ½ teaspoon ground cardamom to the batter for a more Scandinavian-style flavor.

Almond Apple Cake: Add ½ teaspoon almond extract and scatter sliced almonds over the apples before baking.

Cinnamon Sugar Top: Sprinkle an extra tablespoon of cinnamon sugar over the apples before the cake goes into the oven.

Pear and Apple Cake: Replace one of the apples with a firm pear.

Serving Suggestions

Serve Swedish Apple Cake slightly warm or at room temperature with a fresh dusting of powdered sugar. The cake is soft and buttery enough to enjoy on its own, while the baked apples keep each slice moist.

For dessert, add lightly whipped cream or a small scoop of vanilla ice cream. For breakfast or an afternoon treat, a simple slice with hot tea or coffee works beautifully. It also makes a lovely fall brunch cake because it isn’t as heavy or sweet as a frosted layer cake.

Tips

• Slice the apples fairly thin so they soften completely.
• Leave the apple skins on for more color.
• Arrange plenty of apples on top rather than leaving large gaps.
• Don’t overmix the cake batter.
• A springform pan makes the finished cake much easier to remove.
• Wait until the cake has cooled slightly before adding powdered sugar.

Storage

Keep the cake covered at room temperature for 1 day, or refrigerate it for up to 4 days.

For the best texture, allow refrigerated slices to come back to room temperature before serving. You can also warm a slice for about 10–15 seconds in the microwave.

Time & Servings

Prep Time: 20 minutes
Bake Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8–10 slices

Nutrition

Approximate nutrition per serving, based on 10 servings:

Calories: 285
Protein: 4g
Carbohydrates: 40g
Fat: 13g
Fiber: 2g
Sugar: 23g

Frequently Asked Questions

What makes Swedish Apple Cake different from regular apple cake?

Swedish-style apple cakes are generally simple and fruit-forward, with apples baked directly into or over a buttery cake rather than covered with heavy frosting.

Should I peel the apples?

You don’t have to. For a cake similar to the photo, leave the skins on. They soften during baking and give the apple slices attractive red-golden edges.

Can I add cardamom?

Yes. Cardamom pairs especially well with apples and gives the cake a lovely Scandinavian-inspired flavor. About ½ teaspoon is enough.

Why did my apples stay firm?

They were probably sliced too thickly. Thin slices soften much more easily during the 40–50 minute baking time.

How do I know when the cake is done?

The edges should be golden brown, the center should feel set, and a toothpick inserted into an area of cake rather than directly through an apple should come out clean.

Can I make Swedish Apple Cake ahead of time?

Yes. You can bake it the day before serving. Once completely cool, cover it well and add a fresh dusting of powdered sugar shortly before serving.