Apple Cardamom Cake with Caramelized Almonds

I prepare several desserts for my Thanksgiving meal, balancing out the flavors of the overall dessert table as well as cater to the individual dietary needs of my guests. Some Guests are gluten-free, some are allergic to nuts, etc. Consequently, to cover all bases, I create an apple, pear or plum dessert with warm spices, a chocolate dessert, a pie, and a cookie platter. The platter is heaped with homemade cookies containing an assortment of flavors. This way, there is something for everyone.

This Apple Cardamom Cake with Caramelized Almonds recipe is a great Thanksgiving dessert idea. After your guests are stuffed with carbs from the meal, this dessert, containing mostly apples and nuts is the lighter option.

Make this cake up to two days ahead. This is always a plus when planning a big meal or entertaining.  However, serve this Apple Cardamom Cake warm. Cover the cake with foil and put it in the oven on a warm setting when clearing the dinner dishes.  A scoop of vanilla ice cream on top of each piece will have your guests swooning. So much for the lighter option.

Don’t like cardamom? Replace this ingredient with any pre-packaged apple pie spice or pumpkin pie spice mixes that do not contain cardamom. Plain old workhorse ground cinnamon always works in a pinch. Also, use ground ginger or a combination of the two.

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Apple Cardamom Cake with Caramelized Almonds

Course Desserts

Cuisine German

Keyword Apple Cake

Prep Time 25 minutes

Cook Time 30 minutes

Chill Time 30 minutes

Total Time 55 minutes

Servings 10

Author Lora Wiley-Lennartz

Ingredients

• 1+1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3+1/4  teaspoons cardamom powder, divided
• 1/2 cup, plus 5 tablespoons brown sugar, divided
• 1 cup plus 1 tablespoon unsalted butter, divided
• 1 egg, lightly beaten
• 1+1/2 lbs apples
• 1/3 cup water
• 1 cup blanched almond sticks

Instructions

1. In a separate bowl, whisk together the flour, baking powder, salt, one teaspoon of cardamom powder, and 1/2 cup brown sugar.

2. Cut the cup of butter into pieces. Add to the dry ingredients along with the beaten egg and knead into a smooth dough.

3. Cover the bowl with plastic cling film and place in the refrigerator for 30 minutes.

4. Wash and core the apples. Cut into quarters.

5. Slice each apple quarter thinly lengthwise.

6. In a large skillet, add 2 tablespoons brown sugar, 1 teaspoon cardamom powder, and water. Bring the mixture to a boil, stirring frequently.

7. Add the apple slices to the mixture. Gently stir to coat the apple slices. Cover the skillet, lower the heat, and steam the apples in the cardamom sugar mixture for 8-10 minutes. Remove from heat and set aside.

8. Melt the remaining tablespoon of butter and 2 tablespoons of brown sugar in a small skillet over medium-low heat.

9. Add the almonds. Stir to coat and lightly caramelize.
10. Sprinkle 1/4 teaspoon cardamon powder over the nuts. Mix again, remove from heat and set aside.
11. Preheat the oven to 400 degrees F.
12. Grease and flour an 8-inch inch cake pan.
13. Remove the crust dough from the refrigerator
14. Press the cake dough into the pan, making sure the dough goes up the sides at least 2 inches. You want a deep frame.
15. Sprinkle about 1/3 of the caramelized almonds on the bottom of the crust.
16. Gently transfer the caramelized apple slices to the prepared crust.
17. Distribute the rest of the caramelized almonds evenly over the top.
18. Whisk together the remaining tablespoon of brown sugar and 1 teaspoon of cardamom powder and sprinkle over the top.
19. Place in the oven and bake for 25 minutes.
20. Remove the cake from the oven and let cool for 15 minutes before de-panning. Slice and serve warm (with vanilla ice cream if you prefer)