📝 About This Recipe
Transport yourself to a cozy Swedish 'stuga' with this quintessential Scandinavian comfort dessert. This traditional Äppelkaka features a buttery, soft sponge topped with tart apples tossed in cinnamon sugar, creating a perfect balance of sweetness and spice. Served alongside a homemade, flecked-with-vanilla-bean custard (Vaniljsås), it represents the heart of Swedish 'fika' culture and seasonal baking.
🥗 Ingredients
The Apple Topping
- 3-4 medium Apples (firm and tart like Granny Smith or Ingrid Marie, peeled and sliced)
- 2 tablespoons Granulated Sugar (for tossing)
- 1 tablespoon Ground Cinnamon
The Cake Batter
- 150 grams Unsalted Butter (melted and slightly cooled)
- 1.5 cups Granulated Sugar
- 3 large Eggs (at room temperature)
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 tablespoon Vanilla Sugar (or 1 tsp vanilla extract)
- 1/2 cup Whole Milk
- 2 tablespoons Pearl Sugar (Swedish Pärlsocker for a crunchy topping)
The Homemade Vaniljsås (Custard)
- 1.5 cups Heavy Cream
- 1/2 cup Whole Milk
- 4 large Egg Yolks
- 1/4 cup Granulated Sugar
- 1 whole Vanilla Bean (split and seeds scraped)
👨🍳 Instructions
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1
Preheat your oven to 175°C (350°F). Grease a 9-inch (24cm) springform pan with butter and lightly dust with breadcrumbs or flour to prevent sticking.
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2
Peel, core, and slice the apples into uniform wedges (about 1/2 cm thick). In a small bowl, toss the apple slices with 2 tablespoons of sugar and the cinnamon until evenly coated; set aside.
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3
In a large mixing bowl, whisk the eggs and 1.5 cups of sugar together for about 3-4 minutes until the mixture is pale, thick, and doubled in volume.
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4
In a separate bowl, sift together the flour, baking powder, and vanilla sugar. This ensures a light, airy cake texture.
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5
Gently fold the dry ingredients into the egg mixture using a spatula, alternating with the melted butter and milk. Do not overmix, as this will result in a tough cake.
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6
Pour the batter into the prepared springform pan and smooth the top with a spatula.
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7
Arrange the cinnamon-coated apple slices on top of the batter in a circular pattern, pressing them slightly into the surface. Sprinkle with pearl sugar for that authentic Swedish finish.
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8
Bake in the center of the oven for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean and the edges are golden brown.
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9
While the cake bakes, prepare the custard. In a medium saucepan, whisk together the egg yolks, sugar, cream, milk, and vanilla bean seeds/pod.
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10
Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or whisk until the sauce thickens enough to coat the back of a spoon (about 80°C/176°F). Do not let it boil, or the eggs will scramble.
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11
Once thickened, remove from heat immediately and pour through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any lumps.
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12
Let the cake cool in the pan for 10 minutes before releasing the sides. Serve the cake warm or at room temperature with a generous pour of the vanilla custard.
💡 Chef's Tips
Use tart, firm apples to ensure they hold their shape and provide a contrast to the sweet cake. Ensure your eggs are at room temperature to achieve maximum volume when whisking with sugar. When making the custard, keep the heat low and be patient; a slow cook ensures a silky, smooth texture without curdling. If you cannot find Swedish pearl sugar, crushed sugar cubes or a sprinkle of sliced almonds make a wonderful textural substitute. For an extra moist cake, you can brush the finished warm cake with a little warmed apricot jam for a professional glaze.
🍽️ Serving Suggestions
Serve alongside a steaming cup of strong Swedish dark-roast coffee (Gevalia or Löfbergs). Pair with a glass of chilled Swedish apple cider or a dessert wine like Sauternes. For a summer twist, serve the warm cake with a scoop of premium cardamom ice cream instead of custard. Add a small dollop of lightly whipped unsweetened cream on the side for extra decadence. Garnish the plate with a few fresh red currants or lingonberries for a pop of color and acidity.