Apple Cardamom Honey Cake
Prep Time
Makes
Cooking Mode
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¾ tsp ground cardamom
½ tsp salt
½ cup unsalted butter, room temperature
1 cup sugar
2 eggs
½ cup honey, divided
1 tsp vanilla extract
1 cup sour cream
2 Ida Red or Jonagold apples, cored, peeled, chopped into ¾-in. (2-cm) pieces
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¾ tsp ground cardamom
½ tsp salt
½ cup unsalted butter, room temperature
1 cup sugar
2 eggs
½ cup honey, divided
1 tsp vanilla extract
1 cup sour cream
2 Ida Red or Jonagold apples, cored, peeled, chopped into ¾-in. (2-cm) pieces
Directions
1Preheat oven to 325ºF (160ºC). In bowl, whisk together flour, baking powder, baking soda, cardamom and salt. Set aside.
2In 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.
3With 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.
4Scrape 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.
Tips
1
When baking with honey, remember the darker the honey the stronger the flavour. Try clover, orange blossom or alfalfa.
Disclaimer
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Personal Note
Personal Note
