Swedish Apple Cake with Caramel Topping
Introduction
Nestled in Michigan’s “fruit belt,” apple season is more than a tradition—it’s a celebration. Each fall, my family hosts an applesauce-making party where the aroma of freshly picked apples fills the air. Amidst the delightful chaos of canning, one dish always steals the spotlight: Swedish Apple Cake. This cake, with its moist crumb and heavenly caramel topping, is a quintessential fall treat that’s hard to resist. The combination of sweet apples and a crunchy caramel layer creates an indulgent dessert that’s perfect for any autumn occasion.

Ingredients
Cake:
½ cup butter, room temperature
1⅔ cup sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
3 cups diced and peeled apples (about 2 large apples)
Optional: ¼ cup chopped pecans or walnuts
Caramel Topping:
1⅓ cup brown sugar
2 tablespoons half-and-half
4 tablespoons butter
Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly to prevent sticking.

Mix Dry Ingredients: In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.

Prepare Cake Batter: In a large mixing bowl, cream together the butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Combine and Fold: Gradually mix the dry ingredients into the wet mixture until just combined. Gently fold in the diced apples and nuts, if using.

Bake: Transfer the batter to the prepared pan and bake for 35-40 minutes.

Prepare Caramel Topping: While the cake is baking, make the caramel. In a small saucepan over medium-low heat, combine the brown sugar, half-and-half, and butter. Stir frequently until the mixture is smooth and fully combined. There’s no need to bring it to a full boil.

Add Caramel: When the cake has baked for about 30 minutes, remove it from the oven and pour the caramel topping evenly over the cake. Return the cake to the oven and bake for an additional 10-15 minutes, or until the caramel is bubbly and slightly cracked, and the cake is cooked through.

Cool and Serve: Let the cake cool for at least 15 minutes before slicing. Serve warm for the best experience.

Bonus Tip
For an extra touch of flavor, consider adding a sprinkle of sea salt over the caramel before baking. This contrast will enhance the sweetness of the caramel and bring out the rich flavors of the cake.

Conclusion
This Swedish Apple Cake is more than just a dessert; it’s a taste of autumn and a testament to the comfort food traditions of fall. The rich caramel topping adds a decadent finish, making it an irresistible treat for family gatherings or a cozy afternoon snack. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this cake is sure to become a cherished recipe in your seasonal repertoire. Enjoy every bite of this fall favorite!