halfbakedharvest4.1
Cardamom Cognac Apple Cake
My go-to cake when it comes to fall weekend baking. This cake is simple, moist, pudding-like, and not overly sweet...so delicious!*Reprinted with permission from Cook Beautiful by Athena Calderone.
👥 10 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 350F. Place a piece of parchment paper into an 8-or 9-inch cast iron pan and grease with butter.2. In a bowl, whisk together the flour, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the granulated sugar, cognac, and vanilla extract. Pour in the buttermilk and whisk to combine. 3. Peel, halve, and core 2 1/2 of the apples, then cut them into 1/2-inch-thick cubes. Reserve the remaining half apple (unpeeled, and cut into 1/4-inch slices) for the top. 4. Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Gently fold in the cubed apples, reserving the slices. Transfer the batter to the pan and arrange the apple slices in a circular pattern on top of the batter. Sprinkle with turbinado sugar. Bake until the cake turns a deep golden brown and a cake tester inserted into the center comes out clean, about ⏱️ 55-65 minutes. Transfer the skillet to a cooling rack and let sit for ⏱️ 5 minutes. The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, be sure to dust with confectioners sugar before serving.
large eggs, at room temperature2cognac (Calvados, rum, or bourbon work well too)3 tablespoonsturbinado sugar1 tablespoonconfectioners sugar, for dusting
Nutrition Facts
calories
427 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
22 g
sodium Content
81 mg
protein Content
2 g
cholesterol Content
58 mg
carbohydrate Content
34 g
saturated Fat Content
6 g
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