Honeycrisp Apple Cardamom Cake
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. It's the perfect fall crumb cake made with the perfect fall apple!
Servings: 10 servings
Equipment
- 9 inch spring form pan
Ingredients
crumble
- 3/4 cup or 96 grams flour
- 1/4 cup or 25 grams old fashioned rolled oats
- 6 Tbsp or 85 grams unsalted cold butter, cut in small pieces
- 1/2 cup or 100 grams 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 or 113 grams unsalted butter at room temperature
- 1/2 cup or 50 grams sugar
- 2 large eggs
- 3 Tbsp or 45 ml milk or cream
- 1 1/4 cups or 178 grams 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 or 76 grams sugar
- 1 1/2 cups or 375 ml whole milk
- 1 1/2 tsp vanilla
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.