My mom’s Finnish apple cake, or Omenakakku, is truly special. This family recipe has been a cherished tradition for as long as I can remember. Every autumn, when apples were at their peak, she baked this cake to fill the house with the comforting aroma of cardamom, cinnamon, and tart apples. We didn’t save it for apple season alone. Good apples are available year-round, so this cake became a dessert we enjoyed any time of the year.
Perfect for Serving Guests and Making Ahead
One reason this cake is so beloved is its versatility. It stays moist and flavorful for a few days, which makes it perfect for serving guests or preparing ahead. Many people even say it tastes better the next day, after the flavors have blended. It works well for family gatherings, casual afternoon coffee, or holiday celebrations.
Tart apples, cardamom, and a hint of cinnamon, and maple syrup give the cake a subtle cinnamon-roll flavor. The cake remains soft and tender while holding the apple slices beautifully on top. The maple syrup adds shine and enhances the natural sweetness, making each bite perfectly balanced.
Serving Suggestions
This cake is very versatile when it comes to serving. Serve it on a room temperature and pair it with a scoop of vanilla ice cream, or drizzle it with custard for an indulgent dessert. You can also serve it cold, it stays moist and flavorful either way.
For an extra special touch, try it with my vanilla custard sauce, which complements the apples and spices beautifully. Or pair it with another family favorite, my easy apple pie recipe.
Whether you enjoy it straight from the oven, make it ahead for guests, or savor it cold the next day, my mom’s Finnish apple cake is a timeless dessert. It brings warmth, nostalgia, and delicious flavor to any occasion.
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Finnish Apple Cake (Omenakakku) – My Mom’s Recipe
Ingredients
- 200 g 7 oz butter + 1 tbsp for greasing
- 2.5 dl 1 cup sugar
- 2 eggs
- 4.5 dl 1 ¾ cups all-purpose flour
- 1.5 tsp baking powder
- 2 tsp vanilla sugar (or 1 tsp vanilla extract)
- 1.5 tsp ground cardamom
- 600 g about 1.3 lbs tart apples
- 1 tbsp ground cinnamon
- 1 tsp grated lemon zest
- 1 tsp lemon juice
- 3 tbsp sugar
- 1 tbsp fine breadcrumbs for greasing the pan
- 1-2 tbsp maple syrup
Instructions
Prepare the pan:
- Grease and lightly dust a smooth, preferably springform cake pan with butter and breadcrumbs. Preheat the oven to 175°C (350°F).
Prepare the Apples:
- Peel and slice the apples, removing the cores. Toss them with 1 tsp lemon juice, 1 tbsp cinnamon, and 3 tbsp sugar. Set aside.
Make the Batter:
- In a medium bowl, combine the flour, sugar, baking powder, vanilla sugar, and cardamom.
- In a separate bowl, beat the softened butter and sugar together until pale, light, and fluffy. Add the lemon zest.
- Beat in the eggs one at a time, mixing thoroughly.
- Gradually add the dry ingredients and stir until smooth.
Assemble the Cake:
- Spread the batter evenly in the prepared pan. Layer the apple slices on top in an overlapping pattern, gently pressing the slices slightly into the batter.
Bake:
- Bake at 350°F (175 °C) for 45–50 minutes. If the top browns too quickly, cover the cake loosely with parchment paper. Check doneness with a toothpick inserted in the center.
Finishing Touch:
- Let the cake cool slightly in the pan, then remove it and allow it to come to room temperature.
- Brush the apples on top with 1–2 tbsp maple syrup to add moistness, sweetness, and a subtle nutty flavor.
Serve:
- Serve with vanilla ice cream or custard. Every slice is tender, spiced, and full of cinnamon-roll–like goodness.
Notes
- Delicious served warm or enjoyed cold—perfect for any time of day.
- Serve with vanilla ice cream or my creamy vanilla custard sauce for a decadent treat.
- Tart apples work best for a balanced flavor, but you can try sweet or mixed varieties for a different twist.
- Leftovers keep well at room temperature for 1–2 days or in the fridge for up to 4 days.
