Hi, I’m Dulcia. I love baking simple cakes that feel special, and this cardamom cake with fresh apples is one of my favorites for late autumn and holiday baking.
Origins
Cardamom has a warm, citrusy spice profile that lifts fruit-forward cakes. The spice records trace back to South Asia, and it is now used in sweets across many cuisines. For a quick read on cardamom, see Wikipedia: https://en.wikipedia.org/wiki/Cardamom. Apples are a classic companion, and you can read more about apple nutrition from the USDA: https://www.usda.gov.
Ingredients
- 1/2 cup butter, softened to room temperature
- 1/4 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 tablespoon vanilla
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cardamom (or substitute cinnamon)
- 3 Honeycrisp apples, cored and thinly sliced (1/4-inch thick) – no need to peel, but you may if you prefer
- 2 tablespoons demerara sugar, or regular sugar for the crackly top
- Optional: fresh grated nutmeg for sprinkling before baking
Notes on apples – I like Honeycrisp, Gala, Honeygold, Golden Delicious, Pink Lady, or Red Delicious. I used apples about 4 inches in diameter. Save the reddest slices for the top for a pretty finish.
Instructions
- Preheat your oven to 350F (176C).
- Prepare an 8-9-inch springform pan. Line the bottom with parchment paper, then butter the bottom and all sides.
- Thinly slice the apples about 1/4-inch thick and set aside.
- In a large bowl, or a stand mixer fitted with the paddle, whip the butter, olive oil and sugar until light and creamy.
- Whisk in the eggs one at a time, then add the vanilla. Sprinkle in the baking powder, salt, and cardamom and whisk to combine. Mix in the flour until just combined. Fold in half of the sliced apples, saving the rest for the top. The batter will be thick and studded with apple pieces; this is expected.
- Spoon the batter into the prepared pan and smooth the top. Arrange the remaining apple slices over the top, leaving generous spaces of bare batter. I like to leave the apple slices in a loose pattern rather than overlapping completely so the apples reduce evenly.
- Sprinkle the top with 2 tablespoons of demerara sugar for a crackly crust, and optionally grate a little nutmeg over the top.
- Bake on the middle rack for 50-60 minutes, until the cake is puffed, deeply golden, and a toothpick inserted in the center comes out clean. Check at 45 minutes and tent with foil if the top is browning too quickly. The center should not jiggle when fully baked, and the internal temp will be about 208F when done.
- Let the cake cool completely on a wire rack. Run a knife around the edges before releasing the springform sides.
Apple Cinnamon Apple Cake
- Total Time: 65-75 mins
- Yield: 8–10 servings 1x
Description
Moist spiced apple cake with thinly sliced apples and a crackly sugar topping.
Ingredients
- 1/2 cup butter, softened to room temperature
- 1/4 cup olive oil
- 1 cup sugar
- 3 large eggs
- 1 tablespoon vanilla
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cardamom (or substitute cinnamon)
- 3 Honeycrisp apples, cored and thinly sliced (1/4-inch thick), optional to peel; use baking apples such as Honeycrisp, Gala, Honeygold, Golden Delicious, Pink Lady, or Red Delicious (about 4 inches in diameter)
- 2 tablespoons demerara sugar (or regular sugar) for the crackly top
- Optional: sprinkle the top with fresh grated nutmeg before baking
Instructions
- Preheat oven to 350?F.
- Prepare an 8-9-inch springform pan: line the bottom with parchment paper and butter the bottom and all sides.
- Cut the apples into thin 1/4-inch slices and set aside.
- In a large bowl or stand mixer, whip butter, olive oil, and sugar until light and creamy.
- Whisk in eggs one at a time and vanilla; sprinkle in baking powder, salt, and cardamom and whisk well, then mix in flour until combined; fold in half of the sliced apples, saving the rest for the top.
- Spoon batter into the prepared pan and smooth the top; arrange remaining apple slices over the batter leaving spaces of bare batter; sprinkle with 2 tablespoons sugar and optional nutmeg.
- Bake on the middle rack for 50-60 minutes until puffed, deeply golden, and a toothpick comes out clean; check at 45 minutes and tent with foil if the top is getting too dark; the center should not jiggle and internal temperature should be at least 208?F.
- Let cake cool completely on a wire rack, run a knife around the edges before removing the sides of the pan.
- Prep Time: 15 mins
- Cook Time: 50-60 mins
Tips
- Use a springform pan for easy release, and line the base with parchment to prevent sticking.
- Thin, even apple slices bake more evenly. A mandoline makes this quick and uniform.
- If the crust browns too quickly, tent with foil to finish baking the center.
- To keep apples from browning while you slice, dunk them briefly in lemon water, pat dry, then use.
- Store the cooled cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Warm slices slightly before serving.
Variations
- Spice swap: use 1 1/2 teaspoons cinnamon instead of cardamom for a classic apple-cinnamon cake.
- Add 1/2 cup chopped walnuts or pecans to the batter for crunch.
- For a glaze, whisk 1 cup powdered sugar with 1-2 tablespoons milk and a splash of vanilla, then drizzle over cooled slices.
- Make muffins: divide batter into a lined 12-cup muffin tin and bake 20-28 minutes, until a toothpick is clean.
FAQ
Q: Can I use frozen apples?
A: Fresh is best for texture. Frozen apples will release more moisture, so I do not recommend them for this recipe.
Q: What if I do not have cardamom?
A: Cinnamon is a perfect substitute. Use the same measure, 1 1/2 teaspoons, for a familiar flavor.
Q: My cake is very moist in the center, how do I fix that?
A: Make sure to bake until a toothpick comes out clean and the center does not jiggle. Tent with foil if the top is browning too fast, and extend bake time in 5 to 10 minute increments.
Q: Can I use a regular 9-inch cake pan instead of a springform?
A: Yes, but baking time may vary. Start checking at 45 minutes and allow an extra 5-10 minutes if needed.
Conclusion
This cardamom cake with fresh apples is simple, aromatic, and perfect as a dessert or a special breakfast treat. I hope you try it and enjoy the crackly demerara top and fragrant spice. For more cozy bakes, visit my site: https://www.dulciarecipes.com/ and see another favorite, my cinnamon roll cheesecake: https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.
Happy baking,
Dulcia