Swedish apple cake is minimalist baking at its finest. No frosting. No glaze. No elaborate decorations. Just a simple almond-scented cake with apples that caramelize as they bake, creating pockets of jammy fruit throughout. The top gets golden and slightly crispy. The inside stays tender and moist.
It’s the kind of cake Scandinavians serve with afternoon coffee—not too sweet, not too rich, perfectly balanced. The almond extract gives it that distinctly Swedish flavor, while the cardamom adds warmth. Serve it barely warm with unsweetened whipped cream and you’ll understand why simple is sometimes best.
What You’ll Need
For the Cake:
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cardamom
- ⅓ cup whole milk, room temperature
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced into thin wedges
For the Topping:
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons sliced almonds
For Serving:
- Powdered sugar for dusting
- Lightly sweetened whipped cream
Tools:
- 9-inch round cake pan or springform pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Vegetable peeler
- Chef’s knife
- Apple corer
- Measuring cups and spoons
- Wire cooling rack
Preparing the Pan and Apples
Preheat your oven to 350°F. Grease your cake pan with butter and line the bottom with parchment paper. Grease the parchment too.
Peel, core, and slice the apples into thin wedges, about ¼ inch thick. Set aside.
Making the Batter
In your medium bowl, whisk together the flour, baking powder, salt, and cardamom. Set aside.
In your large bowl, whisk together the melted butter and sugar until combined and smooth.
Add the eggs one at a time, whisking well after each addition. The mixture should look glossy and slightly thickened.
Whisk in the vanilla and almond extracts.
Add half of the dry ingredients and whisk gently just until combined. Pour in the milk and whisk. Add the remaining dry ingredients and whisk just until no flour streaks remain.
The batter will be smooth and pourable, thinner than typical cake batter.
Assembling
Pour the batter into your prepared pan.
Arrange the apple slices on top in overlapping circles, starting from the outside and working toward the center. You can create a rosette pattern or simple concentric rings. Press the apples gently into the batter—they should sit partially submerged.
Brush the tops of the apples with the 2 tablespoons of melted butter.
In a small bowl, mix together the 2 tablespoons of sugar and cinnamon. Sprinkle this evenly over the apples.
Scatter the sliced almonds over the top.
Baking
Bake for 40-45 minutes. The cake is done when the edges are golden brown, the apples are tender and slightly caramelized at the edges, and a toothpick inserted into the cake (not through an apple) comes out clean.
The almonds should be toasted and fragrant.
Cooling and Serving
Let the cake cool in the pan for about 15 minutes.
If using a springform pan, run a thin knife around the edge and release the ring. If using a regular cake pan, you can serve directly from the pan or carefully invert it onto a plate and then flip it right-side up onto a serving platter.
Dust lightly with powdered sugar just before serving.
Serve warm or at room temperature with a dollop of lightly sweetened whipped cream on the side. The Swedes keep the cream barely sweetened so it doesn’t compete with the cake.
This makes 8 servings.
Swedish apple cake is best eaten the day it’s made, but it will keep covered at room temperature for up to 2 days. The apples release moisture, so the cake stays tender.
This is traditional Swedish fika—the coffee break ritual that’s sacred in Scandinavian culture. The cake is meant to be simple, not overly sweet, and perfect with strong coffee.
The cardamom is essential. It’s what makes this taste distinctly Swedish rather than generically “apple cake.” Don’t skip it.
If you can’t find almond extract, you can use all vanilla, but the almond flavor is part of what gives this cake its character.
Some versions add a streusel topping. This one keeps it clean and simple, letting the apples and almonds do the decorating.
