I have great memories of being at my grandma’s house as a child. My grandma never worked outside the home but she was always cooking, cleaning, baking and taking care of my brother and me since she was our daycare.

She had her lists of what she was working on each day but one thing was the same each day at 10 am, coffee break. I loved coffee break, even though I didn’t coffee as a small child there was always an amazing sweet treat to go along with the coffee (or milk for me).

It was the best time of the day because grandma would stop what she was doing. We would sit down, have a sweet snack and just enjoy that 15-20 minutes together.

The coffee break was a huge part of my childhood but I had no idea that it was from a Swedish tradition known a Fika. The Little Book of Fika is all about this Swedish tradition of taking the time to relax and connect with friends, family, nature or oneself. I think this is a practice that truly needs to be brought back a little more, we all could use more time to slow down and connect.

Fika and Apple Cake are more than just traditions—they are symbols of connection, warmth, and the joy of taking a moment to simply be.

Ready to fika? Brew your favorite cup of coffee, bake this delicious Äppelkaka, and savor the sweetness of life, one bite at a time.

What is Apple Cake?

Apple Cake (Äppelkaka) is a traditional Swedish dessert made with fresh apples and often served warm, topped with vanilla sauce or ice cream.

Unlike some other Apple Cakes, Äppelkaka can be prepared in different styles, but it is typically characterized by its simplicity and the use of common pantry ingredients.

Ingredients

• All-purpose flour
• Almond flour (meal)
• Ground cinnamon, divided
• Baking powder
• Sea salt
• Granulated sugar, divided
• Unsalted butter, softened
• Eggs
• Whole milk
• Vanilla extract
• Granny Smith or Braeburn apples, peeled and cored

How to make Apple Cake

Preheat the oven to 350°F. Butter and line a 9 – inch springform pan with parchment and butter the parchment.

Combine the flour, almond flour, 1 teaspoon cinnamon, the baking powder, and salt in a small bowl.

In the bowl of an electric mixer fitted with a paddle attachment, cream ¾ cup sugar and the butter until light and fluffy, 2 to 3 minutes.

Add the eggs, one at a time, mixing well after each addition.

Combine the milk and vanilla in a separate small bowl.

Add the flour to the batter in thirds, alternating with the milk and finishing with the flour, mixing to combine after each addition.

Cut two apples into ½ – inch dice.

Add to the batter and mix to combine.

Pour the batter into the prepared pan and spread evenly.

Slice the last apple, lengthwise, into ½ – inch – thick pieces. Toss with the remaining 1 tablespoon sugar and remaining 1 teaspoon cinnamon.

Arrange the slices on the top of the cake, gently pressing into the batter.

Bake the cake until a tester comes clean, 40 to 45 minutes.

Cool slightly and serve warm or at room temperature.

Once cooled, the cake may be stored in an airtight container at room temperature for up to 2 days (if it actually lasts that long).

Tools For This Recipe

(Amazon affiliate links)- These are the tools I use when making this recipe!

• KitchenAid Standmixer – This mixer is dependable and versatile and will handle all your baking needs effortlessly.
• KitchenAid Glass Mixing Bowl – This is my favorite KitchenAid bowl when I make any kind of batter because of the easy pour spout.
• Wilton Springform Pan – These pans are perfect for making cheesecakes, deep dish pizzas and more.
• Pyrex glass mixing bowl – The Pyrex Glass Mixing Bowl is handy to store in the fridge and freezer when you need to freeze contents or keep them fresh