Description
This Swedish apple cake, also known as äppelkaka, is tender, filled with warm spices, and topped with apples and chopped nuts. Finished off with a drizzle of caramel, this rustic apple cakes is the perfect treat for the fall season. Gluten-free and can easily be made dairy-free too.
Ingredients
- 3 medium green apples, Granny Smith
- 1 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free 1:1 flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 2/3 cup unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup heavy cream
- A handful of chopped unsalted hazelnuts, or almond flakes for topping
- Powdered sugar for dusting
Instructions
- Preheat & Line: Preheat the oven to 350F (175C). Grease and line a 9-inch round springform pan with parchment paper.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil and sugar. Add the eggs and whisk well. Stir in the vanilla extract and sour cream and mix until the ingredients are mixed.
- Whisk Dry Ingredients: In a separate bowl, mix the gluten-free 1:1 flour, xanthan gum (if using), ground cinnamon, nutmeg, baking powder, baking soda, and a pinch of salt.
- Combine Wet & Dry Ingredients: Add dry ingredients to the wet mixture, and mix until you get a smooth homogeneous batter.
- Peel & Chop Apples: Peel, core, and finely chop the apples into small cubes.
- Pour Batter into Pan: Pour the batter into the prepared pan and smooth the top.
- Top Batter with Cubed Apples: Distribute the cubed apple pieces on top of the batter, pressing them slightly into the batter.
- Bake Until Ready: Bake for 35 to 45 minutes, until the cake is golden on top and a toothpick inserted in the center comes out clean.
- Prepare Caramel: While the cake is almost done baking, prepare the caramel. In a small saucepan, place the sugar. Melt the sugar over low heat until it starts to bubble and turn slightly brown. (Do not increase the heat, as you risk burning the sugar.) Add the butter and stir until melted. The mixture will become thick and sticky. Add the heavy cream and stir well. Remove from heat and let cool slightly. Pour the finished caramel over the cake and bake for another 6-7 minutes.
- Cool Before Removing: Cool the cake in the pan for 10–15 minutes, then remove the sides of the spring form. Dust lightly with powdered sugar and chopped hazelnuts or almond flakes before serving.
Notes
Apples: I recommend using sturdy green apples such as Granny Smith so that they hold their shape even after cooking.
Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use other types of vegetable oil if you prefer.
Sugar: This recipe uses granulated white sugar, but cane sugar, light brown sugar, or even dark brown sugar will work as well.
Eggs: The eggs help to bind the ingredients together, so make sure to add them in.
Sour Cream: If you are lactose-intolerant, go ahead and use dairy-free sour cream instead.
Vanilla Extract: I like adding a bit of vanilla extract for flavor. If you are not a fan of vanilla, feel free to leave it out.
Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free flour substitute for regular wheat flour) that is made up of lighter flours/starches to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a dense final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together, so if your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Spices: I added ground cinnamon and ground nutmeg because they add beautiful warm flavors to this Swedish apple cake, so make sure you don’t leave them out.
Leavening Agents: To help the batter rise, I’ve used baking powder and baking soda. If you only have baking powder, use 1 teaspoon of baking powder to replace the 1/2 teaspoon baking soda.
Butter: If you are lactose-intolerant, go ahead and use unsalted dairy-free butter instead.
Heavy Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
Toppings: I like sprinkling a handful of chopped unsalted hazelnuts (they taste amazing!) but you can also use almond flakes or other types of chopped nuts instead.
Powdered Sugar: Powdered sugar (also known as confectioner’s sugar) is sugar that has been processed until super fine. A light dusting of powdered sugar as a finishing touch makes the cake look absolutely beautiful, but it’s completely optional.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Cake
- Method: Baking
- Cuisine: Swedish
