Caramel Apple Cake from Sweden

Components:

Regarding the Cake:

1. Half a cup of room-temperature butter
2. One cup of sugar
3. Two eggs
4. One-half teaspoon of vanilla
5. One and a half cups flour
6. Baking soda, one teaspoon
7. One teaspoon of salt
8. One-half teaspoon of cinnamon
9. Half a teaspoon of nutmeg
10. Three cups of peeled and chopped apples (about two large apples)
11. Add-on: ¼ cup chopped walnuts or pecans

Regarding the caramel:

• One-third cup of brown sugar
• Half and half, two tablespoons
•  Four tablespoons of butter

Getting ready:

•  Grease a 9-inch springform pan and preheat the oven to 350°F (175°C).
•  Sift the flour, baking soda, salt, cinnamon, and nutmeg in a small basin.
•  Beat the sugar and butter together in a big bowl until they are smooth. Stir in the vanilla after adding the eggs one at a time.
•  Fold in the chopped apples and nuts (if using) after slowly combining the dry ingredients with the liquid mixture until just mixed.
• A toothpick inserted in the center should come out clean after 35 to 40 minutes of baking.
•  Pour the batter onto the prepared pan.
•  Prepare the Caramel: In a small saucepan over medium-low heat, mix the butter, half-and-half, and brown sugar while the cake bakes. There’s no need to bring to a boil; just stir often until smooth and blended.
• After taking the cake out of the oven, cover it with the caramel sauce. Put the cake back in the oven for ten to fifteen more minutes, or until the cake is cooked through and the caramel is just beginning to crack.
•  Before slicing and serving, allow the cake to cool for at least fifteen minutes.

Savor this rich caramel-topped, moist, and delightful Swedish apple cake!