Swedish Apple Cardamom Cake
A dense, buttery cake topped with thinly sliced apples and a fragrant cardamom-sugar crust.
Recipe Author
Riff Kitchen@riffkitchen
SwedishDessertVegetarian
Swedish Apple Cardamom Cake
A dense, buttery cake topped with thinly sliced apples and a fragrant cardamom-sugar crust.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 15 prep · 40 cook
- 55 min
- servings
- 8
- effort
- Medium
Chef's note
This is a classic 'fika' treat that balances the floral sweetness of apples with the warm, aromatic spice of fresh cardamom.
Method
9 steps · tap one to tick it off
Tips
Soften the butter before creaming. The three minutes of beating traps the air that lifts this thick batter. Cold butter will not take in air, however long you beat it.
Use room-temperature eggs. Cold eggs make the creamed butter seize and the batter look curdled. Stand them in warm water for 5 minutes if you forgot to take them out.
Slice the apples thinly. Thin wedges soften fully in the bake. Thick ones stay firm and weigh down the middle, which can leave the center underbaked.
Swaps
No whole milk? Any milk you have, or buttermilk for a slightly more tender crumb.
No unsalted butter? Salted butter, and leave out the added salt.
No vanilla extract? Leave it out, or use almond extract at a quarter of the amount.
Storage
Fridge: 3 to 4 days in a sealed container. Let slices come back to room temperature before serving.
Freezer: 6 months for best quality. Wrap it well; the apples on top come back a little softer.
Serving: Serve at room temperature, or warm a slice briefly in a low oven.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
This is a classic 'fika' treat that balances the floral sweetness of apples with the warm, aromatic spice of fresh cardamom.
Instructions
Follow the steps to perfection.
Tips
Soften the butter before creaming. The three minutes of beating traps the air that lifts this thick batter. Cold butter will not take in air, however long you beat it.
Use room-temperature eggs. Cold eggs make the creamed butter seize and the batter look curdled. Stand them in warm water for 5 minutes if you forgot to take them out.
Slice the apples thinly. Thin wedges soften fully in the bake. Thick ones stay firm and weigh down the middle, which can leave the center underbaked.
Swaps
No whole milk? Any milk you have, or buttermilk for a slightly more tender crumb.
No unsalted butter? Salted butter, and leave out the added salt.
No vanilla extract? Leave it out, or use almond extract at a quarter of the amount.
Storage
Fridge: 3 to 4 days in a sealed container. Let slices come back to room temperature before serving.
Freezer: 6 months for best quality. Wrap it well; the apples on top come back a little softer.
Serving: Serve at room temperature, or warm a slice briefly in a low oven.
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix