Feel free to prepare this delicious Swedish Apple Cake (Äppelkaka) any time of the year! With cooked slices of apples on top, it’s perfect for coffee breaks or light after-meal desserts!
I typically use different types of apples when Swedish apples are not in season — which I did in this recipe by using red gala apples.
What is a traditional Swedish apple cake?
Although it’s topped with cooked apple slices, it is unlike your usual soft apple cake.
Known locally as ‘äppelkaka,’ a traditional Swedish apple cake has a texture closer to a pudding than a cake.
It’s still absolutely delicious though, and if you want to enjoy it for fika or dessert like the locals, pour a generous helping of vanilla sauce on it.
FOR MORE AUTHENTIC SWEDISH RECIPES, CHECK OUT THESE POSTS!
- Apples – as you see from the image above, I use red gala for this recipe, but you can also use your favorite red apples for baking.
- Flour – all-purpose flour is all you need for this äppelkaka recipe.
- Honey – mild-flavored honey would be excellent.
- Butter – ensure it’s softened before preparing this recipe.
- Eggs – medium-sized (63 to 73 grams per piece) and at room temperature.
- Sugar – granulated white sugar is excellent for making Swedish apple coffee cake.
- Vanilla extract and baking powder – just use your favorite brand.
Start making your äppelkaka by greasing an 8-inch cake pan with butter and dusting it with a bit of flour.
Combine the apples and honey with four tablespoons of water in a small saucepan.
Place the pan uncovered over medium-low heat.
Mix gently, careful not to break the slices of apples, and cook for fifteen to twenty minutes.
Remove from the heat and drain the apple, then set aside.
Preheat your oven to 180°C (350°F) and prepare your cake pan by greasing it with butter and dusting it lightly with flour.
Sift flour and baking powder in a medium bowl.
Using a larger bowl, combine sugar and butter.
Add vanilla extract and eggs, one at a time while mixing.
Add the sifted flour and baking powder.
Use a spatula to fold the dry ingredients gently to combine — note that it is a dry batter.
Transfer three-quarters of the batter into the prepared cake pan.
Use a spatula to even the top.
Arrange the drained apples on top.
Use your hands to add the remaining batter on top of the apples randomly.
Place your äppelkaka in the middle of the oven.
Bake for forty to forty-five minutes or until it turns golden and a toothpick comes out clean when inserted.
Set aside to cool.
Your old-fashioned Swedish apple cake is now ready for slicing and serving!
- Since it’s a dry batter, you must use a spatula or wooden spoon to transfer it into the cake pan.
- If using a springform pan, removing the sides to smoothen the cake’s top and just placing it back when adding the apple slices is easier.
- Syrup. Some locals use light syrup instead of honey.
- Vanilla sugar. If you have it on hand, you can replace the extract with the same amount of vanilla sugar.
Serving suggestions for old-fashioned Swedish apple cake
While sprinkling with powdered sugar is fine, we always serve it with vanilla sauce.
Remember when I said it resembles a pudding than a cake? Yep, that’s why vanilla sauce is excellent with it.
So what do you think? Give this äppelkaka recipe a try this weekend!
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Traditional Swedish Apple Cake Recipe (Äppelkaka)
- 500 grams apples (1 pound or 3 medium or 5 small ones), chopped into thin wedges
- 4 tablespoons honey
- 4 tablespoons water
- 240 grams flour (8.45 ounces, or about 1 & 1/2 cups), plus more for dusting the cake pan
- 2 teaspoons baking powder
- 125 grams butter (4.40 ounces or about 1 stick + 2 & 1/2 teaspoons), softened, and more for greasing
- 200 grams sugar (7 ounces or about 3/4 cup)
- 1 teaspoon vanilla extract
- 2 medium eggs
Prepare the apples:
- Combine apples, honey, and water in a small saucepan.
- Cook for about 15 to 20 mins over medium-low heat.
- Drain the apples and set them aside — throw the liquid away.
Prepare your äppelkaka:
- Preheat your oven to 180°C (350°F) and prepare your cake pan by greasing it with butter and dusting it with some flour.
- Sift flour and baking powder.
- Cream sugar and butter in a separate, bigger mixing bowl.
- Add vanilla extract and eggs (one at a time) and continue mixing.
- Add the sifted dry ingredients and use a spatula to fold them.
- Transfer about 3/4 of the batter into the pan and use an angled spatula to even the top.
- Add the drained apples and (try) to arrange them evenly.
- Randomly place the remaining batter on top.
- Place in the preheated oven for 40 to 45 minutes, until it turns golden on top or a toothpick comes out clean when inserted.
- Set aside cool.
- Your traditional Swedish apple cake is now ready for serving!
- Cook’s Tip: You would need a spatula or wooden spoon to transfer the dry apple cake batter into the prepared pan — you cannot pour it.