Honeycrisp Apple Cardamom Cake
User Reviews
4.3
426 reviews
Good
Honeycrisp Apple Cardamom Cake
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This delicious apple cake starts with a moist cardamom base paved with layer upon layer of thinly sliced Honeycrisp apples and topped with a buttery crumble.
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Ingredients
crumble
- 3/4 cup all purpose flour
- 1/4 cup old fashioned rolled oats
- 6 Tbsp unsalted cold butter, cut in small pieces
- 1/2 cup granulated sugar
- 1/2 cup ground walnuts (pulse in a food processor)
cake
- 3 large Honeycrisp apples, peeled and thinly sliced, 495 grams or 1 lb 1 ounce (after slicing)
- lemon juice
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 3 Tbsp milk or cream
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cardamom
- 1/8 tsp salt
- confectioner's sugar for dusting the finished cake
custard sauce
- 6 large egg yolks
- 6 Tbsp granulated sugar
- 1 1/2 cups whole milk
- 1 1/2 tsp vanilla
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Instructions
- Preheat oven to 350F and grease a 9-inch round spring form pan.
- Put the streusel ingredients in a small bowl and blend everything together with your fingertips until it has a nice even crumbly texture and there is no more raw flour. Make sure to break down any large clumps of butter. Refrigerate.
- Toss the apple slices with a little lemon juice to prevent browning.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
- Whisk together the flour, baking powder, cardamom, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
- Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the crumble topping.
- Bake for about 50 minutes, until the top is lightly browned and a toothpick comes out without wet batter clinging to it. Lay a loose layer of foil over the top if the crumble is browning too quickly.
- Let cool a bit in the pan before removing the sides. Dust with confectioner's sugar before serving.
- To make the custard sauce bring the milk to a simmer over medium heat. Meanwhile whisk the yolks and sugar until pale. Drizzle a little of the hot milk into the egg mixture, whisking all the time. Add a little more, while whisking, then transfer that back into the pan and continue cooking, stirring constantly, until the mixture coats the back of a spoon. Don't overcook or it can curdle. Stir in the vanilla. I like to run the sauce through a strainer to catch any bits of cooked egg or lumps.
- Refrigerate the custard sauce until needed.
Notes
- This cake is best made in a spring form pan so you can remove the sides and serve. If you make it in a regular round cake pan you'll have to serve it from the pan.
Nutrition Information
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Calories
406kcal
(20%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
57mg
(2%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
29g
(58%)
Vitamin A
662IU
(13%)
Vitamin C
2mg
(2%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 57mg | 2% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 29g | 58% |
| Vitamin A | 662IU | 13% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
426 reviews
Good
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