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Ingredients
For the Cake:
½ cup butter, room temp
1 ⅔ cup sugar
2 eggs
1 ½ teaspoons vanilla
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ cup butter, room temp
1 ⅔ cup sugar
2 eggs
1 ½ teaspoons vanilla
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
(continued in the next column ↗️)
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
3 cups diced & peeled apples (~2 large apples)
Optional: ¼ cup chopped pecans or walnuts
For the Caramel:
1 ⅓ cup brown sugar
2 tablespoons half & half
4 tablespoons butter
½ teaspoon nutmeg
3 cups diced & peeled apples (~2 large apples)
Optional: ¼ cup chopped pecans or walnuts
For the Caramel:
1 ⅓ cup brown sugar
2 tablespoons half & half
4 tablespoons butter
Directions
Preheat oven to 350° (180° C) and thoroughly grease a 9-inch springform pan.
In a small bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat butter and sugar until smooth, then add eggs one at a time, followed by the vanilla.
Slowly mix the dry ingredients into the wet until just combined, then fold in apples and nuts if using.
Transfer batter to the prepared pan and bake for 35-40 minutes as you prepare the caramel.
Caramel: when cake has been baking for 30 minutes, start the caramel. Add brown sugar, half & half, and butter to a small saucepan over medium-low heat. Stir often until the mixture is smooth and fully combined, no need to bring to a full boil.
Remove cake from oven and pour caramel over the top. Return cake to oven for additional 10-15 minutes or until caramel is cracking and cake is cooked through the center.
Allow cake to cool at least 15 minutes before slicing.
In a small bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat butter and sugar until smooth, then add eggs one at a time, followed by the vanilla.
Slowly mix the dry ingredients into the wet until just combined, then fold in apples and nuts if using.
Transfer batter to the prepared pan and bake for 35-40 minutes as you prepare the caramel.
Caramel: when cake has been baking for 30 minutes, start the caramel. Add brown sugar, half & half, and butter to a small saucepan over medium-low heat. Stir often until the mixture is smooth and fully combined, no need to bring to a full boil.
Remove cake from oven and pour caramel over the top. Return cake to oven for additional 10-15 minutes or until caramel is cracking and cake is cooked through the center.
Allow cake to cool at least 15 minutes before slicing.
Servings\Yield
Makes 1 cake
Nutrition Facts
Nutrition Per Serving (1 slice) - Calories: 330; Total Fat: 13g (Saturated Fat: 7g); Cholesterol: 65mg; Sodium: 390mg; Total Carbohydrates: 54g (Dietary Fiber: 2g, Sugars: 42g); Protein: 3g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
cake,
caramel,
apple,
apples
🗂️ Categories: 🍰 Cakes, 🍨 Desserts
📚 Collections: The TFR Cookbook
Swedish Apple Cake was added on March 23, 2025 and last updated on June 07, 2025.
🗂️ Categories: 🍰 Cakes, 🍨 Desserts
📚 Collections: The TFR Cookbook
Swedish Apple Cake was added on March 23, 2025 and last updated on June 07, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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👋 Welcome! 👋
When I started The Ferguson Recipes in 2006, my main goal was to create a place where I could collect and present our favorite family recipes in an orderly fashion, without all of the distractions of other recipe sites.
At The Ferguson Recipes you will find recipes, plain and simple, just like the recipe cards you have crammed into that well-worn binder of your family's most beloved recipes.
Many of the recipes included here are Ferguson family favorites passed down through the years. Many more are recipes we have gotten from friends or shamelessly "liberated" from other recipe sites. And a lot of the recipes are from recipe collections which family members have participated in creating, such as "Cooking with Carl, Hugh and your Friends", "Cooking With Cow", "The Sears Sun Cookbook", and more!
Things you WILL and WON’T find at The Ferguson Recipes:
- You WON’T find a bunch of images. If you need a picture showing you how to stir something, you don't belong in a kitchen!
- You WILL find each instruction on its own line. (Well, mostly.)
- You WON’T find categories for vegan or gluten-free. We might have them, but we don't go out of our way to highlight them.
- You WON’T find that stupid “Jump to the Recipe” BS!
Some milestones:
- Our Founding Recipe: Nuts & Bolts - Recipe #1 was added on April 13, 2006.
- Coca-Cola® Chicken Wings - Recipe #500 was added on January 31, 2015.
- Spicy Oatmeal Cookies - Recipe #1000 was added on May 19, 2025.
- Dundee Cake - Recipe #1200 was added on September 2nd, 2025 - An homage to our Scottish Heritage.
- Homemade Mac and Cheese- Recipe #1300 was added on December 1st, 2025.
Thanks for visiting The Ferguson Recipes,
Uncle Dave - 8/13/18 (A Palindrome Date) - Updated: 06/29/25
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Yes, many...most...of our food images are AI created. They all faithfully represent the recipe they're attached to. We make no aplogies. Probably 90% of the food images you see in recipes and on food packages are professional food photographs, not something edible that someone actually just cooked. We just skipped the styling and photographer costs by using AI. And we pass the savings on to you. Hahahaha! That's funny because this site is free! 😂😂😂😂😂
👤Our Team???👤
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Claude
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Gem
Chief Magician and Security Officer - He is tempermental and is always running around with pictures of bicycles asking us to prove we are not robots! He also writes code and then blames any mistakes in it on everyone but himself!
Petey
Recipe Tester - Oh, who are we kidding? There are over 1300 recipes here. We have made maybe 100 of them, and not always edibly so. And look how skinny Petey is!
Chef Frank (aka Bosco, Sr.)
Head Chef and Food Photographer - He isn't much good at either job, but we had some hiring quotas that needed satisfying.
Junior Chef Stewie (aka Bosco, Jr.)
Hangs Out Here to Fill the 6th Spot in the Grid - He showed up with his dad and we haven't figured out how to get rid of him...or his dad!
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
🤐 Privacy Policy: I don't share your information with anyone; I don't even know how!
📜 Terms of Service: Be nice!
ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2026 fergusonrecipes.com
📧 Contact!
📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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