Swedish Apple Pie Cake
Swedish Apple Pie Cake has a thick layer of tender spiced apples under a buttery cake topping ~ part pie, part cake, and one of the easiest apple desserts I’ve made this fall.
Servings: 8
Equipment
- 10" pie plate
Ingredients
For the apples:
- 3 large or 4-5 medium Honeycrisp apples**, peeled and thinly sliced, Slice enough apples to fill your pie plate.
- 1 Tbsp sugar
- 1 tsp apple pie spice
- 1/2 tsp cardamom
- a splash of lemon juice
For the batter:
- 1/2 cup melted salted butter
- 1 large egg
- 1/4 cup buttermilk or whole milk***
- 1 tsp vanilla
- 1 cup (135 g) AP flour
- 3/4 cup sugar
- 1 tsp baking powder
Instructions
- Preheat the oven to 350F.
- In a medium bowl toss the 3 large or 4-5 medium Honeycrisp apples**, peeled and thinly sliced with 1 Tbsp sugar, 1 tsp apple pie spice, 1/2 tsp cardamom, and a splash of lemon juice. Turn them into your pie plate and flatten out evenly. There's no need to fuss with arranging them super neatly.
- Using the same bowl, whisk the 1/2 cup melted salted butter, 1 large egg, 1/4 cup buttermilk or whole milk***, and 1 tsp vanilla together.
- Toss the 1 cup (135 g) AP flour, 3/4 cup sugar, and 1 tsp baking powder together to combine. Add to the wet ingredients and fold together until no dry flour is left. You should have a thick but spreadable batter.
- Dollop the batter over the apples and spread out evenly.
- Bake for 50–60 minutes, until the top is golden, the apples are bubbling at the edges, and the center of the cake topping is set.
- Serve warm with ice cream or whipped cream on the side.
- The cake does well on the counter overnight. Skip the airtight plastic and cover with a loose layer of foil instead. For longer storage, refrigerate and bring to room temperature or warm gently before serving
Notes
* A 10-inch cast-iron skillet or 10-inch cake pan can stand in for the pie plate.
** Honeycrisp gives you tender apples that still hold their shape. Granny Smith will work too and will stay a little firmer and more tart.
*** Buttermilk gives the cake topping a slightly softer, more tender crumb, but whole milk works perfectly well.
Nutrition
Serving: 1 slice · Calories: 288 kcal · Carbohydrates: 42 g · Protein: 3 g · Fat: 13 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 0.5 g · Cholesterol: 52 mg · Sodium: 109 mg · Potassium: 166 mg · Fiber: 2 g · Sugar: 28 g · Vitamin A: 434 IU · Vitamin C: 3 mg · Calcium: 46 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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