There’s something about Swedish autumn that practically begs for fika. The air turns crisp, the light gets softer, and apples start falling from backyard trees faster than anyone can keep up. Around here, one of the most beloved ways to celebrate the season is with knäckig äppelkaka med vaniljsås—a sticky apple cake with vanilla sauce.
This isn’t your average apple cake. It’s rustic, a little gooey, and full of warming spices—the kind of dessert you want to eat with a blanket pulled around your shoulders and a candle flickering nearby. The vanilla sauce is what takes it from simple to special: silky, not too sweet, and the perfect contrast to the spiced apples.
Think of it as the baked equivalent of lighting your favorite candle—instant coziness.
The Recipe
Servings: 10–12 slices (9-inch springform pan)
Ingredients
For the Cake
* ¾ cup (170 g) unsalted butter, room temperature
* ⅔ cup brown sugar
* ⅓ cup mild honey* or pure maple syrup**
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 teaspoon baking powder
* Pinch of fine salt
* 1 ½ cups all-purpose flour (GF works too)
* 2 apples (firm and tart, like Granny Smith or Braeburn), thinly sliced
* 2 tablespoons ground cinnamon + 1 tablespoon granulated sugar (for tossing apples)
For the Vanilla Sauce
* 1 cup whole milk
* ½ vanilla bean, split (or ½ teaspoon vanilla extract)
* 3 tablespoons granulated sugar
* 3 egg yolks
* 1 teaspoon cornstarch
Instructions
1. Prepare the Pan & Oven
Heat oven to 350°F. Line the bottom of a 9″ springform pan with parchment paper and lightly grease the sides.
2. Make the Batter
In a large bowl, beat butter, sugar, and honey *or* maple syrup until light and creamy (about 2–3 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla. Fold in flour, baking powder, and salt until smooth.
3. Add the Apples
Spread batter evenly in the pan. Toss the apple slices with cinnamon and sugar, then arrange them on top. Sprinkle with a little extra cinnamon if desired.
4. Bake
Bake for 35 minutes, until golden and set around the edges. A knife test should come out a little gooey still.
5. Make the Vanilla Sauce
While the cake bakes, warm milk with vanilla bean (or extract) until steaming, not boiling. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly pour in warm milk while whisking. Return to the pan and cook over low heat, stirring, until thick enough to coat the back of a spoon.
6. Serve
Slice the cake warm or at room temp, and don’t be shy with the vanilla sauce.
Flavor Notes
* Honey keeps the cake closer to Swedish tradition: floral, sticky, and nostalgic.
** Maple syrup leans American autumn: caramelized, cozy, and a little indulgent.
Storage Tips
Cake: Best the day it’s baked, but will keep 2 days at room temp or 3–4 days in the fridge (just warm it up a little before serving).
Vanilla Sauce: Best fresh, but keeps 2–3 days in the fridge. Also lovely enjoyed cold.
This apple cake is more than just dessert—it’s an invitation to slow down, light a candle, and enjoy a little höstmys (autumn coziness). Bake it for friends, or just for yourself on a quiet afternoon. Either way, it’s fika at its best.
