Preheat oven to 325ºF (160ºC). In bowl, whisk together flour, baking powder, baking soda, cardamom and salt. Set aside.
In separate bowl, using electric mixer on medium speed, beat butter and sugar until fluffy, about 2 min. Beat in eggs, one at a time, incorporating each fully before adding next. Beat in 1/3 cup (75 mL) honey, plus the vanilla.
With mixer on low, alternately add flour mixture (in 3 parts) and sour cream (in 2 parts) — to butter mixture, ending with flour mixture. Scrape sides of bowl as needed between additions. Fold in apples.
Scrape batter into greased 9-in. (23-cm) spring-form pan, smoothing top. Bake about 1 hr., or until tester comes out clean when inserted into centre of cake. Remove from oven; immediately brush top of cake with remaining honey. Let stand 10 min. Run knife around edges of cake. Remove ring from springform pan. Cool cake completely on wire rack. Cut into 16 pieces to serve.
When baking with honey, remember the darker the honey the stronger the flavour. Try clover, orange blossom or alfalfa.