Swedish Apple Cake with Caramel

Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper for easy removal.

2. Prepare the Dry Ingredients:
In a small bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Cream the Butter and Sugar:
In a large bowl, beat the room temperature butter and sugar together until smooth and creamy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

4. Combine Wet and Dry Ingredients:
Gradually mix the sifted dry ingredients into the wet mixture, stirring until just combined. Fold in the diced apples and nuts (if using) gently.

5. Bake the Cake:
Transfer the batter into the prepared springform pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

6. Prepare the Caramel:
While the cake is baking, make the caramel sauce. In a small saucepan over medium-low heat, combine the brown sugar, half & half, and butter. Stir frequently until smooth and combined. There’s no need to bring it to a boil.

7. Pour the Caramel:
Once the cake is done, remove it from the oven and pour the warm caramel sauce over the top of the cake. Return the cake to the oven and bake for an additional 10-15 minutes. The caramel should slightly crack, and the cake should be fully cooked through.

8. Cool and Serve:
Allow the cake to cool for at least 15 minutes before slicing and serving. This cake is best served warm and is perfect with a dollop of whipped cream or a scoop of vanilla ice cream!

Serving and Storage Tips:

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