Brösarp's apple pudding

Brösarps äppelkaka

Brosarp's apple pudding with vanilla sauce

There are numerous recipes for äppelkaka in Sweden. This version originates from Brösarp, a village in the northeast of Skåne, a region in the south of Sweden. It is the gateway to the beautiful Österlen coast, a destination popular for walking and cycling and well known to Swedes for growing good apples.

Sign for Brösarps Gästgifveri

This recipe was created by Malin Jönsson, the chef at Brösarps Gästgifveri, a popular inn established in 1684.

The menu board outside Brösarps Gästgifveri

The inn's restaurant is very popular, especially in the summer when booking is essential. Dagens Husman (Daily Home Cooked Lunch) is especially good value with a warm main course, a salad buffet, home baked bread, a lingon drink and coffee for 145 SEK (in 2016). Dagens Husman is available Monday to Friday with different menu options at the weekend.

Brösarps äppelkaka is a very easy recipe, yet the flavour is superb, much better than it looks! John Duxbury


Recipe summary for Brösarp's apple pudding


• Any good quality eating apples can be used for this recipe.
• Don't be tempted to reduce the amount of cinnamon as it works really well and the result isn't too cinnamony.

A cheese planer

• If you have one, use an osthyvel (cheese planer/cutter) to slice the butter as thinly as possible.

CircoRoast logo

• If you have an oven with top heat (sometimes called CircoRoasting), use it for the last 10 minutes or so to brown the top.
• Serve the pudding with our vaniljsås (vanilla sauce) recipe or use the creamier version from Brösarps Gästgifveri below.

Brösarps äppelkaka topped with homemade vanilla ice cream

• The pudding is also nice baked in individual dishes and topped with a scoop of vaniljglass (vanilla ice cream) or a little clotted cream.

Brosarp's apple pudding in a large dish

• Although it doesn't look quite as nice, instead of layering the apples, sugar, cinnamon and breadcrumbs in step 4, simply mix some chopped apple, sugar, cinnamon and breadcrumbs in a large bowl and transfer to the a large baking dish, pushing the mixture down firmly before topping with the butter, as in step 5.

Äppelkaka ingredients

1 kg (2½ lb*) eating apples
100-200 g (½-1 cup) caster (superfine) sugar, amount depends on apple variety
1 tbsp   ground cinnamon
60 g (¾ cup) breadcrumbs
60 g (¼ cup) cold butter (you may not need it all)

*Don't mix units!


1. Preheat the oven to 190°C (390°F, gas 6, fan 175°C).

2. Core, peel and slice the apples.

3. Mix the sugar and cinnamon together in a bowl.

4. Add a layer of apples to a large baking dish and sprinkle over some of the sugar, cinnamon and breadcrumbs. Repeat three or four times until all the apples have been used up. (Push the filling down well because it will sink when baked.)

5. Slice the butter as thinly as possible and lay it on top of the apples in one layer. (You may not need all the butter.)

A dish for Brösarps äppelkaka
Above: A dish of Brösarps äppelkaka that has been browned using an oven with top heat.

6. Bake for 20-25 minutes until the top is a nice toffee brown colour. Add some top heat or pop the dish under the grill for a couple of minutes for a nice golden brown topping, but keep a careful eye on it because it can easily burn.

Brösarps Vaniljsås ingredients

300 ml (1¼ cups) whipping cream
100 g (7 tbsp) caster (superfine) sugar
1   vanilla pod, split lengthways
3   egg yolks


1. Mix 250 ml (1 cup) of the cream with the sugar and vanilla pod and bring to a boil, stirring constantly.

2. Whisk the egg yolks with a little of the vanilla cream mixture.

3. Pour into the rest of the vanilla cream mixture and bring back to a gentle simmer.

4. Remove from the heat, leave to cool and then remove the vanilla pods.

5. Whisk the remaining cream until soft peaks are formed. Fold into the vanilla sauce just before serving. 


printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

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