1. Can I make Apple Cardamom Cake ahead of time?

Yes! Apple Cardamom Cake can be made ahead of time. After baking and cooling the cake layers, wrap them tightly in plastic wrap and store them in the fridge for up to 2-3 days. Frost the cake just before serving for the best results.

2. Can I use a different type of nut in the cake?

Absolutely! If you prefer a different nut or have allergies, you can substitute pecans with walnuts, almonds, or even hazelnuts. These will still add a delightful crunch to the cake and complement the caramel frosting.

3. How can I make this recipe gluten-free?

To make this Apple Cardamom Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend you use is suitable for baking to maintain the cake's texture and flavor.

4. How do I store leftover Apple Cardamom Cake?

Store leftover Apple Cardamom Cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate it for up to a week. The cake can also be frozen for up to 3 months—just be sure to wrap it tightly to avoid freezer burn.

Apple Cardamom Cake Recipe + 5 Simple Steps

Name: Apple Cardamom Cake Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground cardamom; 3 large eggs; 1 ½ cups granulated sugar; ½ cup brown sugar; 1 cup corn oil (or vegetable oil); ⅔ cup sour cream; 2 cups grated apples (approximately 3-4 medium apples, drained); 1 cup roasted pecans, chopped; 1 cup heavy cream (for caramel); 1 cup granulated sugar (for caramel); ½ cup butter (for caramel); Pinch of salt (for caramel); 2 ½ cups unsalted butter, softened (for frosting); 1 cup icing sugar; 1 (14 oz.) can sweetened condensed milk (or dulce de leche, for frosting); 1 teaspoon cinnamon (for frosting); 2-3 tablespoons caramel (for frosting)

Description

Apple Cardamom Cake with Caramel Pecan Butter Frosting is the perfect fall dessert, combining the warmth of cardamom, the sweetness of apples, and the richness of caramel and roasted pecans. This moist cake is finished with a deliciously decadent caramel pecan butter frosting, making it the ultimate treat for autumn gatherings.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
3 large eggs
1 ½ cups granulated sugar
½ cup brown sugar
1 cup corn oil (or vegetable oil)
⅔ cup sour cream
2 cups grated apples (approximately 3-4 medium apples, drained)
1 cup roasted pecans, chopped
1 cup heavy cream (for caramel)
1 cup granulated sugar (for caramel)
½ cup butter (for caramel)
Pinch of salt (for caramel)
2 ½ cups unsalted butter, softened (for frosting)
1 cup icing sugar
1 (14 oz.) can sweetened condensed milk (or dulce de leche, for frosting)
1 teaspoon cinnamon (for frosting)
2-3 tablespoons caramel (for frosting)

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Instructions

Preheat the oven to 375°F (190°C). Grease and flour three 8-inch cake pans.
In a large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and cardamom. Set aside.
In another large bowl, beat the eggs and granulated sugar with a hand mixer until the mixture becomes light and fluffy.
Gradually add the brown sugar, oil, and sour cream, and continue beating until fully combined.
Slowly add in the dry ingredients and beat until just combined. Fold in the grated apples and roasted pecans.
Divide the batter evenly among the three prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.
For the caramel: In a medium saucepan, melt the granulated sugar over medium heat. Add the butter and continue stirring until melted. Slowly pour in the pre-heated heavy cream and add a pinch of salt. Stir until smooth and let the caramel cool.
For the frosting: Beat the softened butter until creamy. Gradually add the icing sugar and continue beating until light and fluffy. Slowly add the condensed milk, cinnamon, and 2-3 tablespoons of the prepared caramel. Beat until smooth.
To assemble the cake: If the cakes have domed tops, use a knife to level them. Place the first cake layer on a cake stand, spread frosting on top, and sprinkle with pecans. Add the second layer upside down, spread with caramel, and repeat the process with frosting, pecans, and caramel. Spread the remaining frosting over the entire cake.
Refrigerate the cake to set the frosting. Once chilled, pipe the remaining frosting on top using a Wilton 6B open star tip. Garnish with additional pecans and drizzle with caramel.

Notes

Ensure that the apple is drained properly to prevent excess moisture in the batter.
If the butter frosting is too thick, add a little milk to thin it out to the desired consistency.
This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
For a stronger apple flavor, use tart apples like Granny Smith or Honeycrisp.
If you’re allergic to pecans, walnuts or almonds are suitable alternatives.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 450
Sugar: 40g
Sodium: 150mg
Fat: 25g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 4g
Cholesterol: 55mg