Cardamom Apple Cake: One of Teaselwood Farmhouse’s Fall Faves!
Applesauce. Apple crisp. Apple pie. Apples dipped in caramel. When it comes to apple recipes, you might think you’ve made it all. Well hold on to your hat. We at Teaselwood have got a new one for you and it’s ridiculously scrumptious. Three words: Cardamom Apple Cake. We tried a variation of this cardamom cake last summer and we were so obsessed with it we had to try this version. So grab an apple from the few leftover ones that remain after this year’s family trip to the orchard and follow the recipe below for a citrus-y, super moist, flavorful, perfect-for-nibbling-at-anytime-of-day cake.
Cardamom Apple Cake Recipe:
- 2 ¼ c. flour
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. ground cardamom
- 2 eggs
- 1 ½ c. sugar
- 1 ½ tsp. vanilla extract
- 1 c. applesauce
- ½ c. butter
- 2 tsp. butter melted
- ½ c. plain yogurt
- 2 tsp. lemon zest
- 1 apple peeled and chopped (around 1 ½ cups)
- 1 c. confectioner sugar
- ¼ c. heavy cream
- 2 tsp. apple cider
Heat oven to 275 degrees and grease and flour Bundt pan.
Mix together flour, baking soda, salt and cardamom and set aside.
Cream eggs and sugar together on medium till thick. Reduce speed and add vanilla and applesauce. Add ½ cup of melted butter, yogurt and zest till combined. Add in flour mixture slowly.
Peel and chop apple and add to cake mixture.
Pour batter into prepared Bundt pan and smooth out top.
Bake cake for 1 hour, then increase the heat to 350 degrees and bake 15-20 minutes, or until a toothpick comes out clean.
Our rustic cake stand is the perfect presentation for this fall treat! What are your favorite apple recipes?