Apple-licious: A Zesty Cardamom Apple Cake Adventure!

Hey there, fellow food lovers! Ready for a cake that's not just delicious but also a little bit of a healthy hug? Well, buckle up because we're diving headfirst into the wonderful world of Cardamom Apple Cake! And guess what? It's so easy, it practically makes itself (okay, maybe with a little help from us).

Why This Cake is the Apple of My Eye

Now, I've had my fair share of apple cakes, but this one? This one's special. The secret? A sprinkle of cardamom that turns this humble cake into a flavor fiesta! It's moist, it's tender, and it's got this amazing crackly top that's just begging for a bite. And the best part? It's not overly sweet, so you can totally have it for breakfast (don't tell anyone I said that!).

What You'll Need (and why they're awesome)

• Apples: Go for the baking kind! Honeycrisp are my jam, but Gala, Pink Lady, or even Granny Smith will work wonders. They bring a natural sweetness and texture.
• Butter & Olive Oil: A dynamic duo for moisture and flavour. The butter gives richness and the olive oil keeps things super moist
• Sugar: Just enough to make it happy, but not too much to make you feel guilty. Feel free to use coconut sugar if you wish
• Eggs: The magical binder and lifter. Or use flax eggs for a vegan version.
• Vanilla: A flavor enhancer that works wonders, feel free to add almond extract too for a twist
• Flour: The base of our cake, use a gluten free blend if you wish.
• Baking Powder: For that lovely rise, the magic ingredient for all good cakes!
• Salt: Balances the sweet and makes everything taste better. A must in all baking recipes
• Cardamom: Our star spice! It’s warm, exotic, and oh-so-good. Feel free to use Cinnamon if you don't have cardamom
• Coarse Sugar: For that crackly top – because we're all about the texture here!

Let's Get Baking! (It's easier than you think)

1. Prep Time: Preheat that oven to 350F (175C) and get your springform pan ready with parchment and a bit of butter or oil.
2. Apple Time: Slice those apples into thin, cute slices (about 1/4 inch thick).
3. Mix It Up: Cream the butter, olive oil, and sugar together until it's light and fluffy. Add in those eggs and vanilla, whisking like you mean it!
4. Dry Ingredients In: Sprinkle the baking powder, salt, and cardamom and whisk together then gently fold in the flour. It is very important not to over mix here.
5. Apple Fold: Gently fold 2/3 of the apples into the batter. Don't worry about it looking super apple-y, it's all part of the plan!
6. Pan Time: Spoon the batter into the pan, spread it out nicely, and arrange the remaining apples on top with generous spaces between them. Sprinkle that coarse sugar all over for the crackly effect.
7. Bake Away: Pop it in the oven for 50-60 minutes, until it's puffed, golden, and a toothpick comes out clean. The internal temp should be 208F. If the top is getting too brown, put some foil on it.
8. Cool it: Let the cake cool completely before slicing and enjoy!

Variations - Let's Get Creative!

• Loaf Love: Halve the recipe and bake it in a loaf pan for a cozy loaf cake.
• Pear Power: Switch the apples for pears, or even peaches in the summer.
• Nutty Fun: Add some pecans or walnuts for a nutty crunch.
• Spice it up: Nutmeg or clove can be a great change from cardamom and cinnamon.
• Dice it: Dice the apples for a chunkier cake
• Frosting Frenzy: Add a nice glaze on top.

Chef’s Tips (because we're all about the details)

1. Top Apples: Save the prettiest apple slices for the top – presentation is key!
2. Check it: Keep an eye on your cake after 45 minutes. Tent with foil if needed.
3. Nutmeg Magic: A little fresh nutmeg on top? Yes, please!
4. Pan Swap: No springform? No problem! A cake pan lined with parchment will do, or even try a bundt pan!

Storage & Serving

Keep this cake on the counter (covered) for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months. Serve it warm with maple syrup for a breakfast treat, or with a scoop of dairy free ice cream for a dessert.

FAQs (because we've got you covered)

• Why didn't it rise? Maybe you overmixed. Be gentle when folding in the flour and apples.
• Why is it soggy? Bake it a bit longer, or lower the oven temp and bake for a bit longer.
• How do I know when it's done? Toothpick test, golden top, and the center should not jiggle.
• What makes it moist? The combo of butter and oil is key. Oil locks in that moisture, creating the most amazing texture.

I hope you enjoy this recipe and let me know how it works out for you. Please leave a comment and tell me what you think!

Happy baking!