Description
This Honeycrisp Apple Cake is a delightful fall dessert featuring tender cake layers filled with sweet, tart sliced Honeycrisp apples, a light cardamom-spiced batter, and a crunchy walnut crumble topping. Perfectly moist and flavorful, it’s an ideal treat to brighten your autumn gatherings or cozy tea times.
Ingredients
Scale
Cake Batter
- 4 cups Honeycrisp Apples (Sliced)
- 2 tablespoons Lemon Juice
- 1/2 cup Unsalted Butter (Room temperature)
- 1 cup Granulated Sugar
- 3 Eggs
- 1/2 cup Whole Milk (Or cream)
- 2 cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Cardamom (Or cinnamon)
- 1 cup Ground Walnuts (Omit for nut-free)
Topping
- 1/2 cup Confectioner’s Sugar (Optional for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Prepare the Crumble: In a mixing bowl, combine the ground walnuts (used in the crumble topping) with other crumble ingredients if available and refrigerate until needed to keep it firm.
- Prepare Apples: Slice the Honeycrisp apples and toss them with lemon juice in a medium bowl to prevent browning and add a subtle tartness.
- Cream Butter and Sugar: In a large mixing bowl, cream together the room temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes using a hand mixer or stand mixer.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate air for a light cake texture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and cardamom (or cinnamon) to evenly distribute leavening and spice.
- Combine Batter: Fold the dry ingredients into the creamed butter mixture alternately with the whole milk, beginning and ending with the dry ingredients, mixing just until combined to avoid overmixing.
- Assemble Cake: Pour half of the batter into the greased springform pan, layer half of the sliced apples over it, then pour the remaining batter on top. Arrange the remaining apples over the batter and sprinkle the reserved walnut crumble evenly over the top.
- Bake: Bake in the preheated oven for approximately 50 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before carefully removing the springform ring. Dust the top with confectioner’s sugar if desired before slicing and serving.
Notes
- Use Honeycrisp apples for their balance of sweetness and tartness and firm texture that holds well during baking.
- You can substitute cardamom with cinnamon if preferred for a more traditional apple spice flavor.
- To make the cake nut-free, omit the ground walnuts from the crumble topping.
- The cake is best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- For a richer flavor, you may use cream instead of milk.
- Ensure butter is room temperature for easier creaming and light cake texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Honeycrisp apple cake, fall desserts, apple cake recipe, cardamom cake, walnut crumble cake, autumn baking
