Swedish Apple Cake

Three cups of chopped apples make this cake dense, moist, and fruity in a way that cakes with just a few slices on top can’t match. The fruit bakes down into the batter and keeps the crumb soft for days.

Cinnamon and cloves give the cake its Scandinavian warmth, and chopped nuts add crunch that contrasts the tender apple-studded crumb. The batter is thick, almost like a quick bread, so fold the apples and nuts in gently to avoid crushing the fruit.

The brown sugar crumble topping goes on after the first 25 minutes of baking, while the cake is already hot and partially set. This two-stage bake means the topping caramelizes and crisps on top without sinking into the batter, giving you a crunchy, toffee-like crust over the soft cake below.

Chef Tips

• Use firm baking apples like Granny Smith or Honeycrisp. Soft varieties turn to applesauce in the oven and make the cake soggy.
• Spread the topping quickly and evenly over the hot cake. Working fast prevents the oven from losing too much heat.
• Let the cake cool in the pan for at least 15 minutes before cutting. The topping needs time to set or it crumbles apart.

Variations

• Add a handful of raisins or dried cranberries with the apples for extra fruit sweetness.
• Drizzle with a simple vanilla glaze after cooling for a more dressed-up presentation.
• Swap the nuts for rolled oats in the crumble topping for a more streusel-like finish.