Swedish Apple Cake

If you’re looking for a delicious and easy dessert, this Swedish apple cake is the perfect choice. Originally made as a gluten-free recipe, it can easily be adapted to use regular or spelt flour without losing its tender texture and warm cinnamon flavour.

Bursting with tender apple slices and a lightly crisp edge, this cake captures the heart of traditional Swedish baking. Whether served on its own or with vanilla sauce or ice cream, it brings a comforting, seasonal flavour to your table.

My Swedish apple cake

The apples on my tree are slowly thudding to the ground this year, and they’re huge, probably thanks to the ridiculously hot summer we’ve been having. I decided to make good use of them in a simple apple cake that really lets their flavour shine.

The version I make is fairly thin with a soft, tender middle and crisp golden edges. I love drenching the apple slices in plenty of cinnamon (that’s a love pairing right there, if ever I’ve known one) and a little brown sugar, which gives them a beautiful dark colour as they bake. The result? A cake where every mouthful is a perfect mix of crunchy, soft, sweet, and fruity.

It’s the kind of cake that’s just as good on its own as it is served warm with vanilla sauce or a scoop of ice cream, or both. No rules here, just good cake.

Sweden’s love of apples

Sweden has a long-standing love for apples, especially when it comes to baking. Apples have been a staple fruit in Swedish culture and cuisine for centuries, cherished not only for their delicious flavour but also for their resilience in the cooler Nordic climate. Historically, apples were an important fruit for Swedish families, grown in home gardens and orchards as a vital source of nutrition through the long autumn and winter months.

When autumn arrives, there’s a beautiful tradition of baking with whatever apples are on hand, whether they’re picture-perfect or a little misshapen from the tree in your backyard. This tradition reflects a practical and resourceful approach to food, using what nature provides in abundance.

Unlike more structured desserts, Swedish apple cake (known as äppelkaka) embraces the idea of “use what you have.” Sour, sweet, small, or large, any apple will do. It’s all about creating something comforting and homely, using simple ingredients and making it your own. Cinnamon is often generously added because the apple and cinnamon pairing is deeply loved here, almost expected.

Apple cakes come in many forms across Sweden: some are tall and sponge-like, others are thin and almost tart-like, while some are more like a crumble. My recipe for apple and blueberry smulpaj is the perfect exampleWhat ties them together is the uncomplicated approach and the celebration of seasonal apples. This cake is just one version, but it perfectly captures that Swedish apple season spirit.

A simple apple cake recipe

This is an easy, unfussy cake that doesn’t require any complicated techniques. The version I made is fairly thin and baked in a rectangular pan (I used a 28cm x 20cm / 11″ x 7¾” pan). You don’t need to be strict about the pan size though, this cake is very forgiving. A slightly smaller or larger pan will work, but the baking time may need to be adjusted accordingly. You could also make it in a round tin if that’s what you have.

The cake batter is thick and holds the apple slices beautifully on top. I like to arrange the apples in a pretty pattern, but you can also just scatter them over if you prefer a more rustic look. The apples themselves are tossed in plenty of cinnamon and brown sugar before going onto the cake. As it bakes, the sugar helps the apples develop a gorgeous deep colour and a little stickiness that makes the cake extra tempting.

One of my favourite touches is the sprinkling of pearl sugar over the top. Pearl sugar is a cupboard staple here in Sweden, it stays crunchy even after baking and adds a lovely texture. If you don’t have it, you can skip it, but it’s worth trying if you can find some.

Gluten-free apple cake and easy adaptations

When I first made this cake, I was avoiding gluten, so I used a gluten-free flour blend. It worked beautifully, giving the cake a lovely texture with crisp, golden edges. The texture might vary a little depending on the type of flour you use. If you’re not avoiding gluten, you can easily swap the gluten-free flour for regular plain flour or even spelt flour, both work really well here. I often bake with white spelt these days and find it gives a soft crumb that pairs perfectly with the cinnamon and apples.

The beauty of this cake is that it’s incredibly adaptable. While apples are the traditional choice, you don’t have to stick with them. You could try sliced pears for a softer, juicier topping or even plums, which would bring a lovely tartness to the cake. Stone fruits like apricots or peaches could also work in summer. Whatever fruit you use, a sprinkle of cinnamon and a touch of sugar will help bring out their natural sweetness and give them that beautiful baked finish.

If you’d like to experiment, you could also add chopped nuts to the topping, walnuts or hazelnuts would add a wonderful crunch, or stir a little cardamom into the batter for a more typically Swedish spice combination.

This is one of those easy, forgiving cakes that welcomes a bit of creativity. Feel free to make it your own.

Serving Swedish apple cake

This Swedish apple cake is wonderfully versatile. It’s the kind of bake that doesn’t need a special occasion, it works just as well as an everyday treat as it does for a relaxed get-together with friends. I often enjoy it with a cup of coffee in the afternoon, but it’s also lovely served as a simple dessert after dinner.

On its own, the cake is light, soft, and full of flavour, making it perfect for fika, a Swedish coffee break where something sweet is always welcome. If you want to take it up a notch, you can serve it warm with a drizzle of creamy vanilla sauce, a generous spoonful of custard, or a scoop of ice cream. It’s also delicious with softly whipped cream.

Because the cake is fairly thin, it doesn’t feel heavy, so it’s great for those times when you want “just a little something.” It’s also easy to transport, making it a good choice for picnics, potlucks, or bringing along to a friend’s house.

This is the kind of cake that quietly fits into your day, no matter the season, but it’s especially perfect when apples are at their best.

Swedish drömmar cookies

No-knead Swedish frallor (overnight rise bread buns)

Kärleksmums (chocolate cake)

Lime & blackberry Swedish mud cake

Swedish cardamom layered cream cake

Classic Swedish kladdkaka

Swedish rye & wholegrain seeded bread

Classic Swedish kanelbullar (cinnamon buns)

Princess cake

Print Pin

Swedish Apple Cake (adaptable)

Servings 8 squares

Ingredients

Topping:

• 1 large apple (thinly sliced)
• 2 tbsp brown sugar
• 1 tbsp cinnamon

Cake:

• 150g (½ cup + 3 tbsp) butter
• 100g (½ cup) brown sugar
• 3 eggs (medium)
• 150g (1¼ cups) flour (see note 1)
• 1 tsp baking powder
• 3 tbsp milk
• 1 tsp vanilla sugar (see note 2)
• sprinkling of pearl sugar (optional)

Instructions

Topping:

• Pre-heat the oven to 175ºC (350ºF).
• Grease a rectangular or square springform pan (I used a 28cm x 20cm / 11" x 7¾" pan). Size doesn’t matter too much, but you may need to adjust the baking time accordingly.
• Cut the apple into thin slices and place them in a bowl with the brown sugar and cinnamon. I use a lot of cinnamon, so feel free to reduce the amount if you prefer. Stir until well combined and set aside.

Cake:

• Beat the butter and brown sugar together until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• In a separate bowl, combine the flour, baking powder, and vanilla sugar. Add this dry mixture to the wet ingredients and stir to combine.
• Add the milk and mix until the batter is evenly combined (the batter will be thick).
• Pour the batter into the greased pan and spread it evenly toward the corners.
• Arrange the prepared apple slices on top in a pattern you like. Sprinkle with pearl sugar, if using.
• Bake for around 30–35 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean.
• Remove from the oven and serve warm, or allow to cool completely. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.

1. I used a ready-blended gluten-free flour mix. I wouldn’t recommend substituting with almond or coconut flour alone, as the texture and structure will be very different. You can swap the gluten-free flour for regular plain flour or spelt flour. The texture may vary slightly depending on which flour you use.
2. If you don’t have vanilla sugar, replace it with the same amount of vanilla extract and add it at the same time as the eggs.