1. Can I use a different type of apple for this cake?

Yes, while Honeycrisp apples are recommended for their sweetness and crispness, you can use other apple varieties such as Fuji or Granny Smith. Just keep in mind that Granny Smith apples will add a more tart flavor to the cake.

2. Can I make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend you choose is suitable for baking cakes.

3. How can I make this Honeycrisp Apple Cake ahead of time?

This cake stores well and can be made in advance. Simply bake the cake, allow it to cool completely, and store it in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month—just thaw it overnight in the fridge before serving.

4. Can I add other fruits to the cake?

While the recipe highlights Honeycrisp apples, you can add other fruits like pears or berries to the mix. However, be mindful that the baking time might vary slightly depending on the moisture content of the added fruit.

Honeycrisp Apple Cake – Fall Favorite Recipe

Name: Honeycrisp Apple Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 large Honeycrisp apples, peeled and thinly sliced; 1/2 cup unsalted butter at room temperature; 1/2 cup granulated sugar; 2 large eggs; 3 Tbsp milk or cream; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1 tsp cardamom; 1/8 tsp salt; 1/2 cup granulated sugar (for crumble); 3/4 cup all-purpose flour (for crumble); 1/4 cup old-fashioned rolled oats (for crumble); 6 Tbsp unsalted cold butter, cut into small pieces (for crumble); 1/2 cup ground walnuts (for crumble); Confectioner’s sugar for dusting

Description

Honeycrisp Apple Cake is a moist, flavorful cake featuring thinly sliced Honeycrisp apples layered within a spiced cardamom cake, topped with a buttery crumble. This cake is perfect for fall with its balance of sweet apples, aromatic spices, and a crispy, sweet topping.

Ingredients

Scale

3 large Honeycrisp apples, peeled and thinly sliced
1/2 cup unsalted butter at room temperature
1/2 cup granulated sugar
2 large eggs
3 Tbsp milk or cream
1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp cardamom
1/8 tsp salt
1/2 cup granulated sugar (for crumble)
3/4 cup all-purpose flour (for crumble)
1/4 cup old-fashioned rolled oats (for crumble)
6 Tbsp unsalted cold butter, cut into small pieces (for crumble)
1/2 cup ground walnuts (for crumble)
Confectioner’s sugar for dusting

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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
Prepare the crumble topping by mixing the flour, oats, butter, sugar, and walnuts in a bowl until crumbly. Refrigerate.
Toss the apple slices with lemon juice to prevent browning.
Cream together the butter and sugar until light and fluffy, then beat in the eggs one at a time.
Whisk together the dry ingredients (flour, baking powder, cardamom, salt) and fold them into the wet mixture along with the milk or cream.
Spread the cake batter into the prepared pan. Arrange the apple slices on top and sprinkle with the crumble topping.
Bake for 50 minutes, until golden brown and a toothpick comes out clean. Cover with foil if the crumble browns too quickly.
Cool in the pan before removing the sides. Dust with confectioner’s sugar before serving.

Notes

If you prefer a slightly tarter flavor, Granny Smith apples can be used instead of Honeycrisp apples.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Store any leftovers in an airtight container at room temperature for up to 3 days. This cake also freezes well for up to a month.
For added richness, serve with whipped cream or a vanilla custard sauce.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 406 kcal
Sugar: 29 g
Sodium: 57 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: N/A
Trans Fat: 1 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 164 mg