Swedish Apple Cake: A Cozy, Spiced Dessert

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
Peel, core, and slice the apples into thin wedges. Set aside.
Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt.
In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
Assemble the Cake:

Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Arrange the apple slices evenly over the top of the batter, pressing them gently into the cake.
Bake the Cake:

Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Make the Caramel Topping:

While the cake is baking, prepare the caramel topping. In a small saucepan, melt the butter and brown sugar together over medium heat, stirring constantly.
Once the sugar has dissolved, stir in the heavy cream and vanilla extract. Bring to a simmer and cook for 2-3 minutes, allowing the caramel to thicken slightly.
Remove from heat and let it cool for a few minutes before drizzling it over the cooled cake.
Serve and Enjoy:

Slice the Swedish Apple Cake and serve with a drizzle of the caramel sauce. For extra indulgence, top with whipped cream or vanilla ice cream.
Serving and Storage Tips: