Mom’s Old Fashioned Swedish Apple Cake recipe makes the most amazing Fall desert. So moist with flavors of cinnamon, nutmeg and the best caramel topping. Chunky apple bits and pecans makes this cake over the top delicious.
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It has almost been 2 years since my Dad passed away and I am finally unpacking and processing through all of my parents possessions that have taken up residence in our garage.
If you can’t tell, they had a lot of stuff and I wasn’t quite ready to handle it all a few years ago.
Honestly though, it never really is easy going through loved ones belongings. It really is gut-wrenching no matter what.
What has made this process so much better though? Coming across all kinds of treasures like my Mom’s Old Fashioned Swedish Apple Cake.
This cake recipe was passed down to her from one of her aunts and goodness only knows how old this recipe really is.
I have made only a few small changes that improves the cake slightly, but on the whole, this cake is amazing.
It is super moist, incredibly flavorful and just tastes like home.
If you need a delicious Fall dessert and you love apples, this cake is for you.
What Is Swedish Apple Cake?
The best way to describe Swedish Apple Cake is a dessert that is as a cross between a cake and a pie. It is rich, moist and very buttery due to the caramel topping. However, not every version of Swedish Apple Cake has a caramel topping. Some versions have a very simple approach while other versions are served with a vanilla sauce.
Best Practices For Making Mom’s Old Fashioned Swedish Apple Cake
- Set the butter out on the counter either the night before or about 3-4 hours before baking to let it come to room temperature.
- Cream the wet ingredients as much as desired and stir the dry ingredients as much as desired, but only mix the wet and dry ingredients just until combined.
- Cut apple pieces into small chunks for even baking. This also will help prevent the cake from crumbling while serving.
Tips For Making the Best Apple Cake
Changes From the Original Recipe
Below I have listed the changes from the original recipe that I have found helped to improved the quality of the final product.
- Baking Time– The original recipe called for baking 25 minutes before adding the caramel topping. However, I have found that the center does not cook enough with only 25 minutes. Please bake a full 40 minutes before adding the caramel sauce (bake another 20 mins after that) for the most ideal final product.
- Cake Pan– I found that this recipe works best in a 9 inch springform pan.
- Butter– Butter was substituted for the original ingredient of shortening because of shortening’s possible health risks.
- Nuts– Pecans taste amazing in this cake but please feel free to use your favorite nut.
- Milk or Half and Half– Either milk or half an half will create luxurious caramel topping.
Best Apples To Use
Because this cake is on the sweeter side, I do recommend using a tart apple such as Granny Smith, Mcintosh or Braeburn apples.
How to Pare Apples
To pare an apple simply means to peel its skin and remove its core. First use this tool for the peeling. Once the skin has been removed, carefully cut the apple into wedges and remove the inner part of each wedge (the core) using a paring knife. Once the wedges have their core removed, cut into small chunks.
More Delicious Apple Recipes
Mom's Old Fashioned Swedish Apple Cake
- 1/2 cup unsalted butter * room temperature (1 stick)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon
- 3 cups chopped and paried apples *small chunks, aout 2 1/2 med apples
- 1/2 cup roughly chopped pecans
- 1 1/2 cups light brown sugar *lightly packed
- 2 tbsp milk *or half and half
- 3 tbsp butter
- Preaheat oven to 350℉ and grease a 9 inch springform pan. Set aside.
- Cream butter with sugar. Add eggs and vanilla, beat well
- In a seperate medium bowl sift flour, salt, spices and baking soda. Stir well.
- Working in 2 batches add dry mixture to wet. Mix just until mixed making sure to scrape down sides of bowl.
- Stir in apples and nuts.
- Bake for 40 mins before adding topping.
- After 30 mins of baking add caramel topping ingredients to a small sauce pan. Heat on low until butter is melted and sauce is well blended. (Note: The sugar in the sauce doesn not have to be melted. The ingredients just need to be well incorporated.)
- Once the first 40 mins of baking is done, remove cake from oven and place springform pan onto sided cookie sheet (to help prevent any spillage from caramel sauce). Pour caramel topping evenly over the top of cake and return cake to oven. Bake for an addittional 20 minutes.
- Let cool enough to eat. Serve either warm or cool.