This Mary Berry Swedish Apple Cake is a moist and buttery recipe, which is made with fresh apples and flaked almonds. It’s the perfect teatime cake, ready in about an hour and a half.
Mary Berry Swedish Apple Cake Ingredients
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 4 large eggs
- 1 teaspoon almond extract
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 2 firm eating apples (such as Braeburn or Gala)
For the Topping:
- 25g (¼ cup) flaked almonds
- 2 tablespoons demerara sugar
How To Make Mary Berry Swedish Apple Cake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 20cm (8in) round loose-bottomed or springform cake tin and line the base with baking parchment.
- Make the Batter: In a large bowl, place the softened butter, caster sugar, eggs, almond extract, self-raising flour, and baking powder. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended, smooth, and creamy.
- Prepare the Apples: Peel, core, and thinly slice the apples.
- Assemble the Cake: Spoon the batter into the prepared tin and level the surface. Arrange the apple slices neatly in an overlapping circular pattern over the top of the batter.
- Add Topping and Bake: Sprinkle the flaked almonds and the demerara sugar evenly over the top of the apples. Bake in the preheated oven for 40–50 minutes, or until the cake is golden, well risen, and a skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the tin for 10 minutes before removing it to a wire rack to cool completely.
Recipe Tips
- What are the best apples for this cake? It’s essential to use a firm eating apple that will hold its shape and look beautiful when sliced on top. Varieties like Braeburn, Gala, Cox, or Pink Lady are all excellent choices.
- How do you get a neat apple pattern on top? Start from the outside edge of the cake and arrange the thin apple slices in an overlapping circle. Work your way towards the center, creating a beautiful spiral or rose pattern.
- Can I make this cake ahead of time? Yes, this is a great cake for making in advance. It stores very well in an airtight container at room temperature and will stay moist for 3-4 days.
- How do you get the crunchy topping? The demerara sugar is the secret! This coarse, golden sugar doesn’t fully melt into the cake; instead, it creates a wonderfully crisp and crunchy texture on top that contrasts beautifully with the soft apples and sponge.
What To Serve With Swedish Apple Cake
This cake is a classic fika (Swedish coffee break) treat and is perfectly delicious on its own with a cup of coffee or tea. For a simple dessert, serve a slice with:
- A light dusting of powdered sugar
- A dollop of crème fraîche or a spoonful of plain yogurt
- A simple scoop of vanilla ice cream
How To Store Swedish Apple Cake
- Room Temperature: Store the cooled cake in an airtight container or under a cake dome. It will stay moist and delicious for 3 to 4 days.
- Freeze: Wrap the completely cooled cake well in cling film and a layer of foil. It can be frozen for up to 3 months. Thaw fully at room temperature before serving.
Swedish Apple Cake Nutrition Facts
- Serving: 1 slice (1/8th of cake)
- Calories: 490 kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 24g
- Saturated Fat: 14g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the cake batter is a bit too thin or if the apple slices are too thick and heavy. Ensure your batter has a soft, dropping consistency (not runny) and try to slice your apples as thinly and uniformly as possible.
Yes. For a different texture, you could substitute the flaked almonds on top with an equal amount of ground almonds. You could also add about 50g of ground almonds to the cake batter itself (reducing the flour by the same amount) for a richer, more almond-forward flavor.
Yes, this recipe uses Mary Berry’s famous “all-in-one” method, where all the main cake ingredients are beaten together at once. It’s an incredibly simple and reliable technique, perfect for beginner bakers.
Try More Recipes:
- Mary Berry Apple and Banana Cake Recipe
- Mary Berry Apple Cake Traybake Recipe
- Mary Berry Devonshire Apple Cake Recipe
Mary Berry Swedish Apple Cake Recipe
Description
A classic Swedish Äppelkaka, this simple and moist all-in-one sponge cake is beautifully decorated with a fanned apple topping and a crunchy almond-sugar crust.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan) and prepare an 8-inch round cake tin.
- Place the butter, sugar, eggs, almond extract, flour, and baking powder in a large bowl.
- Beat with an electric mixer until the batter is smooth and well-combined (the “all-in-one” method).
- Spoon the batter into the prepared tin and level the top.
- Arrange the thinly sliced apples in an overlapping pattern over the surface of the batter.
- Sprinkle the flaked almonds and demerara sugar evenly over the top of the apples.
- Bake for 40-50 minutes, until a skewer inserted into the center comes out clean.
Notes
- The most important tip for this easy cake is not to overmix the batter once the ingredients are just combined, as this can make the cake tough.
- Using firm eating apples, like Braeburn or Gala, is essential for a beautiful topping as they will hold their sliced shape during baking.
- The combination of flaked almonds and coarse demerara sugar is the secret to the signature crunchy texture of a Swedish apple cake.
- For the best results and a smooth batter, ensure your butter and eggs are at room temperature before you begin.
