Name: Swedish Apple Cardamom Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 10
Cuisine: Swedish
Ingredients: 1¾ cups (220g) all-purpose flour; 2 teaspoons baking powder; ½ teaspoon fine salt; 1 teaspoon ground cardamom (preferably freshly ground); ½ cup (115g) unsalted butter, melted and slightly cooled; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; ¾ cup (180ml) whole milk; 3-4 medium apples (about 500-600g), peeled or unpeeled, cored and thinly sliced; 2 tablespoons granulated sugar mixed with ½ teaspoon ground cinnamon (for topping); Optional: powdered sugar for dusting

This traditional Swedish Apple Cardamom Cake features a light, buttery sponge infused with aromatic cardamom, crowned with overlapping slices of fresh apples that caramelize beautifully. A dusting of cinnamon-sugar adds gentle sweetness and crunch, creating a rustic yet refined dessert that’s moist, fragrant, and ideal for autumn coffee breaks or gatherings.

Why You’ll Love This Recipe

You’ll adore this cake for its understated elegance and perfect harmony of flavors that feel both comforting and sophisticated. The cardamom brings a unique, floral warmth that’s distinctly Scandinavian—subtle yet captivating—pairing beautifully with the juicy, tart-sweet apples that soften and caramelize on top during baking.

The sponge is incredibly moist and tender thanks to butter and milk, with a light crumb that doesn’t overpower the fruit. It’s quick to assemble (no layering or frosting fuss), bakes up golden and pretty without any special skills, and embodies the Swedish fika tradition: simple, high-quality ingredients enjoyed slowly with coffee or tea.

It stays fresh for days, the flavors deepen overnight, and it’s versatile—serve plain, dusted with powdered sugar, or with whipped cream. Friends and family will be charmed by the aroma and ask for the recipe—it’s that quietly addictive!

Yield: 10 slices

Swedish Apple Cardamom Cake

Light cardamom-scented sponge topped with caramelized apple slices—elegant Swedish fika classic!

Prep Time 20 minutes

Cook Time 50 minutes

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

1¾ cups (220g) all-purpose flour
2 teaspoons baking powder
½ teaspoon fine salt
1 teaspoon ground cardamom (preferably freshly ground)
½ cup (115g) unsalted butter, melted and slightly cooled
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup (180ml) whole milk
3-4 medium apples (about 500-600g), peeled or unpeeled, cored and thinly sliced
2 tablespoons granulated sugar mixed with ½ teaspoon ground cinnamon (for topping)
Optional: powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and let's bring some Swedish coziness to your kitchen! Grease a 8- or 9-inch springform pan (or round cake pan) and line the bottom with parchment paper for easy release.
In a medium bowl, whisk together the flour, baking powder, salt, and ground cardamom. This fragrant dry mix is what gives the cake its signature warm, floral note—set it aside with a smile.
In a large bowl, whisk the melted butter and sugar until smooth and well combined—it'll look glossy and inviting.
Add the eggs one at a time, whisking thoroughly after each until the mixture is light and slightly thickened, then stir in the vanilla extract for that lovely aroma.
Alternate adding the dry ingredients and milk to the wet mixture—start and end with dry. Fold gently with a spatula just until no streaks remain; the batter should be thick but smooth.
Pour the batter into your prepared pan, spreading it evenly with a spatula to create a nice flat base for the apples.
Prepare the apples: core and slice them thinly (about ⅛-inch thick). Arrange the slices in an overlapping, circular pattern on top of the batter—get artistic for that beautiful fika presentation!
Sprinkle the cinnamon-sugar mixture evenly over the apples—it'll caramelize beautifully and add a subtle sparkle of sweetness.
Bake for 40-50 minutes, until the cake is golden, the apples are tender and edges slightly caramelized, and a toothpick inserted in the center (avoiding apples) comes out clean. Your home will smell like pure Scandinavian comfort!
Let the cake cool in the pan for 10-15 minutes, then release the sides and transfer to a wire rack. Dust lightly with powdered sugar if desired. Slice, serve warm or at room temp, and enjoy—perhaps with coffee for authentic fika vibes!

Notes

This cake is best slightly warm or at room temperature, and flavors bloom overnight. Serve with vanilla custard, whipped cream, or plain—its simplicity shines. Freshly ground cardamom makes all the difference for authentic taste!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 389Total Fat 12gSaturated Fat 7gUnsaturated Fat 5gCholesterol 66mgSodium 254mgCarbohydrates 63gFiber 1gSugar 29gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use freshly ground cardamom pods for the brightest, most aromatic flavor (grind seeds from 8-10 pods to make about 1 tsp).
Slice apples thinly and uniformly (mandoline helps) for even baking and a beautiful fan-like top.
Toss apple slices in a bit of lemon juice to prevent browning and add subtle brightness.
Don’t overmix the batter—stir gently for a tender crumb.
Arrange apples in an overlapping pattern right before baking for that classic Swedish look.
If apples start browning too fast, loosely cover with foil midway.
Grease and line the pan with parchment for easy release.
Test doneness with a toothpick in the cake center (not apples)—it should come out clean.
Let cool slightly before slicing; warm cake is divine with vanilla custard or cream.

Ingredients Notes

Fresh apples (Granny Smith for tart contrast or a mix with sweeter varieties like Honeycrisp) are essential—they provide moisture, natural sweetness, and structure on top; peel or leave skins on for rustic texture.

Ground cardamom is the star spice—use high-quality, preferably freshly ground from green pods for floral, citrusy warmth without bitterness. All-purpose flour gives light structure; baking powder ensures a good rise.

Butter adds richness and tenderness—unsalted for control. Granulated sugar sweetens the sponge; a cinnamon-sugar topping creates caramelized edges. Eggs provide lift and moisture—room temperature for better incorporation.

Milk (whole preferred) keeps the batter tender. Vanilla extract or sugar enhances subtly. A pinch of salt balances flavors. No heavy nuts or add-ins—this cake celebrates simplicity and the apple-cardamom pairing.

Variations and Substitutions

Add a teaspoon of cinnamon to the batter for warmer spice notes, or include a pinch of nutmeg/cloves. Fold sliced almonds into the batter or sprinkle on top for crunch. For gluten-free, use a 1:1 GF flour blend. Dairy-free: plant-based butter and milk work well.

Make it vegan with flax eggs, oil/butter alternative, and non-dairy milk. Swirl in a thin layer of almond paste (mandelmassa) under apples for richness (Swedish twist). Top with streusel (flour, butter, sugar, cardamom) for extra texture.

Use pears instead of apples for variety. Add lemon or orange zest to batter for citrus lift. Bake as muffins (reduce time to 20-25 min). For decadence, serve with vanilla sauce, whipped cream, or ice cream. Dust with powdered sugar or drizzle light glaze (powdered sugar + milk + cardamom).

Storage Options

Store cooled cake in an airtight container at room temperature for up to 3 days (apples keep it moist). Refrigerate for up to 5 days—bring to room temp or warm slices gently before serving.

Freeze individual slices wrapped tightly for up to 2 months; thaw at room temp. Best enjoyed within a few days for optimal texture and cardamom aroma.