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Even though fall basically skipped us this year, I’m still all about these apples. Especially when they are literally falling out of this apple cake, flavored with Cognac and cardamom.
This recipe comes from the (truly beautiful) cookbook, Cook Beautiful by Athena Calderone, with a little styling inspiration from Half Baked Harvest -per the usual. It was just too gorgeous not to try it out in my own kitchen. The batter is so moist from butter, buttermilk and the abundance of apple, both chopped up and folded into the batter and arranged on top. You cannot take a bite of this without getting a piece of apple.
Cardamom is such an underused spice in American baking, but I feel like it’s staging a comeback. I’ve seen it in so many more desserts lately and for good reason: it’s aromatic and warming, but without the spicy heat of cinnamon. I did add some cinnamon to the batter, because it’s so hard to for me to resist pairing apples and cinnamon. The recipe uses Cognac for a little extra flavor, but Calvados or brandy would be a great substitute.
I love love love my cast-iron skillet, especially when I can bake something in it. You can take it from oven to table without dirtying another plate! A little dusting of powdered sugar and a little whipped cream- or, even better, or ice cream- and you’re set to have the ultimate fall apple cake.
Cardamom-Cognac Apple Cake
- Yield: 8 to 10 servings
Description
Here’s a cake to add to your fall baking repertoire: a moist buttermilk cake chock-full of apples and baked in a cast-iron skillet. Dust with powdered sugar and serve with whipped cream or ice cream!
Ingredients
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- Pinch of kosher salt
- 2 large eggs, at room temperature
- 3/4 cup (150 grams) granulated sugar
- 3 tablespoons Cognac (or Calvados)
- 1/2 teaspoon vanilla extract
- 1/3 cup buttermilk, at room temperature
- 3 Honeycrisp apples
- 1 stick (113 grams) butter, melted
- Turbinado sugar, for sprinkling
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350°. Place a piece of parchment in a 10-inch cast-iron skillet (enough to cover the bottom and up the sides). Spray with nonstick cooking spray.
- In a medium mixing bowl, combine the flour, cardamom, cinnamon, baking powder, and salt, stirring to combine.
- In a large mixing bowl, beat the eggs until foamy and homogenous. Whisk in the granulated sugar, cognac, and vanilla. Add the buttermilk and whisk to combine.
- Peel, halve, and core 2-1/2 of the apples; cut into 1/2-inch cubes. Leave the remaining 1/2 apple unpeeled and slice into 1/4-inch-thick slices. Set aside to top the cake.
- Add half of the flour mixture to the wet ingredients, stirring until just combined. Add half of the melted butter and fold into the batter; repeat with the remaining flour mixture and butter. Fold the cubed apples into the batter and transfer to the prepared skillet. Arrange the reserved apple slices on top. Generously sprinkle with turbinado sugar and transfer to the oven. Bake for 55 to 65 minutes, until the cake is a deep golden-brown color and a cake tester inserted near the center comes out clean. Let cool for 5 minutes; dust with confectioners’ sugar and slice into wedges. Serve warm or at room temperature.
Notes
Inspiration: Cardamom Cognac Apple Cake from Cook Beautiful by Athena Calderone
- Category: Cake, Fruit Desserts, Desserts
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