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Honeycrisp Apple Cardamom Cake

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12
Calories: 406 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350F and grease a 9-inch round spring form pan.
  2. 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.
  3. Toss the apple slices with a little lemon juice to prevent browning.
  4. Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time.
  5. Whisk together the flour, baking powder, cardamom, and salt. Fold the dry ingredients into the butter/sugar mixture, along with the milk or cream.
  6. Spoon the batter in to the pan, and smooth out evenly. Top with the sliced apples, and then the crumble topping.
  7. 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.
  8. Let cool a bit in the pan before removing the sides. Dust with confectioner's sugar before serving.
  9. 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.
  10. 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

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

% 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.