Cardamom Apple Cake Recipes

Steps:

• Grease a 9x13-inch baking dish.
• Whisk flour, cardamom, baking powder, baking soda, and salt together in a bowl.
• Beat white sugar, butter, and 1/2 cup brown sugar together in a bowl until creamy. Add buttermilk and eggs; beat until smooth. Gradually add flour mixture, mixing until just-combined. Fold in apples and pour batter into prepared baking dish.
• Stir 1/2 cup brown sugar and pecans together in a bowl; sprinkle over batter. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Uncover the baking dish and let stand at room temperature until slightly warmer, about 30 minutes.
• Bake cake in the preheated oven until topping is browned, about 45 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2-inch round baking pan.
• Mix flour, sugar, baking powder, and cardamom together in a bowl. Add 3/4 cup plus 1 1/2 tablespoons milk, melted butter, and vanilla extract; stir until combined.
• Pour batter into the greased baking pan. Arrange apple slices over the top. Press them firmly into the batter, but make sure the slices are still visible. Sprinkle pearl sugar and cinnamon over the apples.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Grease a 10 inch (4 L) bundt or angel food cake pan and dust lightly with flour.
• In a large mixing bowl, blend together the sugars.
• Beat in butter, eggs and vanilla to make a smooth batter.
• Stir together flour, the spices, baking soda and salt.
• Dust the nuts in 1/4 cup flour (extra).
• Mix the sifted dry ingredients into the batter. Quickly stir in the nuts and the apples.Transfer to the prepared pan.
• Bake in a pre-heated oven at 350 degrees for 50 minutes or until a skewer or toothpick inserted in the middle of the cake comes out clean.
• Let the cake cool in the pan on a cooling rack. If possible, store for 1 day in an airtight container before cutting.
• Dust the top with icing sugar.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, 1/2 teaspoon cardamom and the salt; set aside.
• In medium bowl, beat softened butter and 3/4 cup granulated sugar with electric mixer on low speed 30 seconds; increase speed to medium, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Spread batter in pie plate.
• Arrange apple slices over batter. In small bowl, mix 1 1/2 teaspoons granulated sugar and 1/8 teaspoon cardamom until blended. Sprinkle over apple slices.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
• When ready to serve, sprinkle powdered sugar over top. For 8 servings, cut into 8 wedges. Store covered at room temperature.

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.
• Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)
• Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.
• Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.
• Make powdered sugar:
• Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.