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!
6Tbspor 85 grams unsalted cold butter, cut in small pieces
1/2cupor 100 grams granulated sugar
1/2cupground walnuts (pulse in a food processor)
3large Honeycrisp apples, peeled and thinly sliced, 495 grams or 1 lb 1 ounce (after slicing)
1/2cupor 113 grams unsalted butter at room temperature
1/2cupor 50 grams sugar
3Tbspor 45 ml milk or cream
1 1/4cupsor 178 grams all purpose flour
confectioner's sugar for dusting the finished cake
6large egg yolks
6Tbspor 76 grams sugar
1 1/2cupsor 375 ml whole milk
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.
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.
https://theviewfromgreatisland.com/honeycrisp-apple-cardamom-cake-recipe/ September 18, 2019