Swedish Apple Cake

There’s something wonderfully simple about a Swedish apple cake. It’s tender and buttery, lightly spiced with cinnamon, and packed with thin slices of apple that soften into the crumb as the cake bakes. The top gets just a little golden and crisp, while the center stays moist without feeling heavy.

It’s the kind of cake that works just as well for an afternoon coffee as it does for dessert after dinner. You don’t need frosting or elaborate decorations, and the ingredients are mostly pantry staples.

I like using a firm, slightly tart apple here because it holds its shape during baking and keeps the cake from becoming overly sweet. A few thin slices arranged over the top also give it that rustic, homemade look that suits the recipe perfectly.

Serve it warm if you can, especially with a spoonful of softly whipped cream or vanilla ice cream. It’s also perfectly good at room temperature with a cup of coffee.

Why It Works

The batter is rich enough to stay tender around the apples, but not so rich that the cake feels like a dense dessert. Melted butter gives it a lovely flavor and makes the preparation particularly straightforward.

Thinly sliced apples are important. They cook quickly and nestle into the batter rather than leaving large wet pockets in the cake. Cinnamon adds warmth without overpowering the apple.

A light sprinkling of sugar over the surface before baking helps create a delicate, golden crust. The result is a simple cake with a nice contrast between the slightly crisp top and soft apple-filled center.

Ingredients You’ll Need

Apples

Use 2 medium firm apples, such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady. Peel them if you prefer a softer texture, then slice them thinly and evenly so they bake at the same rate.

Butter

You’ll need ½ cup (113 g) unsalted butter, melted and slightly cooled. Let it cool for a few minutes before mixing so it doesn’t cook the eggs.

Sugar And Eggs

Use ¾ cup (150 g) granulated sugar and 2 large eggs. The eggs give the cake structure and help create a soft, tender crumb.

Flour And Leavening

All-purpose flour provides the structure, while 1½ teaspoons baking powder gives the cake enough lift to stay light around the apples.

Cinnamon

Use 1 teaspoon ground cinnamon in the batter, plus a little extra for the apples if you like a stronger cinnamon flavor.

How To Make Swedish Apple Cake

Prepare The Apples

Heat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper.

Peel and thinly slice the apples. Toss them with 1 tablespoon of the sugar and about ½ teaspoon cinnamon. Set them aside while you prepare the batter.

Mix The Batter

Whisk the melted butter and remaining sugar together until smooth. Add the eggs one at a time, whisking well after each addition, then stir in 1 teaspoon vanilla extract.

In a separate bowl, whisk together 1½ cups (190 g) all-purpose flour, baking powder, and a small pinch of salt.

Add the dry ingredients to the butter mixture and stir just until no dry streaks remain. The batter will be fairly thick, which is exactly what you want.

Add The Apples

Spread about two-thirds of the batter into the prepared pan and smooth it gently with a spatula.

Arrange about half of the apple slices over the batter, pressing them in slightly. Spoon the remaining batter over the apples and spread it as evenly as possible, then arrange the remaining apple slices on top.

Sprinkle the surface with 1 tablespoon granulated sugar and a light dusting of cinnamon.

Bake Until Golden

Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

If the apples on top are browning too quickly, loosely cover the cake with foil during the final 10–15 minutes.

Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack. It slices more neatly once it has cooled slightly.

FAQs

What Apples Are Best For Swedish Apple Cake?

Firm, slightly tart apples are ideal. Granny Smith, Honeycrisp, Braeburn, and Pink Lady all work well because they hold their shape and balance the sweetness of the cake.

Can I Leave The Apple Skins On?

Yes. Thin-skinned apples can be left unpeeled if you like a more rustic cake. Peeling them gives the finished cake a softer texture.

Why Is My Cake Still Wet In The Middle?

The most common reason is thick apple slices or an underbaked center. Bake until a toothpick inserted into the cake itself comes out with only a few moist crumbs. If the top is already dark, cover it loosely with foil and continue baking.

Can I Use A Different Size Pan?

A 9-inch round pan gives the cake a nice height. An 8-inch pan will produce a thicker cake and may need additional baking time, while a larger pan will make a thinner cake that may bake more quickly.

Can I Make This Cake Ahead?

Absolutely. The cake keeps well for a day or two and the apple flavor becomes even more settled. Let it cool completely before covering it.

Can I Freeze Swedish Apple Cake?

Yes. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 2 months and thaw overnight in the refrigerator or for a few hours at room temperature.

Recipe Variations

Add Almonds

Scatter a small handful of sliced almonds over the top before baking for extra crunch.

Use Cardamom

Replace half of the cinnamon with ½ teaspoon ground cardamom for a more distinctly Scandinavian flavor.

Add A Little Lemon

Toss the sliced apples with 1 teaspoon lemon juice before adding the sugar and cinnamon. It brightens the apple flavor and works particularly well with sweet apples.

Make It Pear And Apple

Replace one of the apples with a firm pear. Choose one that isn’t overly ripe so it doesn’t release too much moisture into the cake.

Add A Crumb Topping

For a slightly more substantial dessert, sprinkle a simple mixture of flour, butter, sugar, and cinnamon over the top before baking.

Storage

Keep the cooled cake covered at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 4 days. Bring refrigerated slices to room temperature before serving, or warm them gently in the microwave for about 10–15 seconds.

What To Serve With Swedish Apple Cake

This cake is lovely on its own, but it’s especially good served slightly warm with vanilla ice cream, softly whipped cream, or a spoonful of lightly sweetened crème fraîche. For a simple afternoon treat, serve a slice with coffee or black tea; after dinner, a little caramel sauce or vanilla custard makes it feel more dessert-like without overwhelming the delicate apple and cinnamon flavors.

For the cleanest slices, let the cake cool for at least 15 minutes before cutting. If you’re serving it warm, don’t worry about making perfect slices—the soft apples and tender crumb are part of its charm.

The main thing to watch is the baking time. Apples vary in size and moisture, so use the toothpick test rather than relying on the clock alone. Once the center is set and the top is deeply golden, you’re ready to slice.

This Swedish Apple Cake is a deliciously moist and tender dessert packed with sweet apples and warm cinnamon. It’s simple to make, wonderfully comforting, and perfect for cozy afternoons, family gatherings, or an easy homemade treat.

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Prep Time:

20 minutes

Cook Time:

45 minutes

Total Time:

1 hour 5 minutes

Servings:

8

Ingredients

For the Cake

1 ½ cups 190 g all-purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

½ cup 113 g unsalted butter, softened

¾ cup 150 g granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup 120 ml whole milk

For the Apple Topping

2 medium apples peeled, cored, and thinly sliced

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter melted

1 tablespoon sliced or chopped almonds optional

1 tablespoon powdered sugar for serving, optional

Instructions

Preheat the oven: Heat oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.

Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.

Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.

Make the batter: Add the dry ingredients in two or three additions, alternating with the milk. Mix just until combined. Avoid overmixing.

Add the apples: Pour the batter into the prepared pan and smooth the top. Arrange the apple slices in overlapping circles over the batter.

Add the cinnamon topping: Mix the 2 tablespoons of sugar with the cinnamon and sprinkle over the apples. Drizzle with melted butter and add almonds if using.

Bake: Bake for 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Cool: Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack.

Serve: Dust with powdered sugar if desired. Serve warm or at room temperature, optionally with whipped cream, vanilla ice cream, or custard.

 

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