• Swedish Apple Cake (sockerkaka med applen)

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    Swedish Apple Cake (sockerkaka med applen)
    Prep: 20 min Cook: 60 min Servings: 12
    by Marlin Rinehart
    25 recipes
    This cake recipe from Sweden has been a favorite for nearly 40 years. It’s a simple but rich, buttery cake with fresh apple slices dipped in cinnamon-sugar tucked into the batter before baking. Serve as a coffee cake, if desired. Heat briefly in the microwave oven to awaken the flavors when serving. This would also be nice with a vanilla custard sauce drizzled over each slice.


    • 1¼ sticks (½ cup plus 2 tablespoons) butter or margarine
    • 1¼ cups sugar
    • 3 eggs
    • 1½ cups sifted flour
    • 1 teaspoon baking powder
    • ¼ cup milk or water, or a little more
    • 2 to 3 cooking apples (Jonathan, Rome, Granny Smith, etc.)
    • ½ cup sugar, for apple slices
    • 1 teaspoon cinnamon
    • Slivered almonds (optional)


    1. Preheat oven to 350° F. Grease and flour pan, preferably an 8½-inch or 9-inch spring form pan.
    2. Sift together flour and baking powder. Set aside.
    3. In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in first egg, then second egg. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. (If the batter appears a little thick, I often add a little extra liquid. The batter should be the consistency of pound cake batter, but not thin.) Pour into prepared pan and smooth top. Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake, and if desired strew a few slivered almonds over the top (optional). Bake approximately 1 – 1¼ hours, more or less, depending on pan size, until cake tests done when a cake tester is inserted in the center of the cake. Cool briefly, then remove from pan.

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