Apple Rye Cardamom Cake

I make this version of an apple cake all of the time this time of the year. It is a spiff off of a Norwegian apple cake (eplekake), and it is basically a better version of a coffee cake. This cake has a nutty base thanks to rye flour, tart green Granny Smith apples, and is adorned with a layer of brown sugar, cinnamon, sliced almonds, and my favorite spice—cardamom. This is the perfect cake to ring in fall. Whether you are celebrating the Jewish High Holidays coming up, the beginning of fall, or just want to bake a delicious cake for a mid-afternoon fika treat, this recipe is perfect for everything and anything.

Prep Time: 10 minutes | Bake Time: 1 hour

Serves: 10-12

Ingredients:

• 3 Granny Smith apples

• 1 cup (2 sticks) unsalted butter, softened

• 1 1/2 cups all-purpose flour 

• 1/2 cup rye flour (you can just use whole wheat or all-purpose flour if you don’t have access to rye)

• 1 1/2 tsp baking powder 

• 1 tsp kosher salt (I use Diamond Crystal–adjust accordingly)

• 1 1/4 cups cane sugar

• 3 large eggs 

• 1 tsp vanilla extract, paste, or sugar 

• 1/2 cup whole milk

• 1/2 cup raw sliced almonds 

• 2 tbsp brown sugar

• 1/2 tbsp ground cardamom 

• 1/2 tbsp ground cinnamon 

• whipped cream or ice cream for serving 

Method:

1. Peel, core, and slice your apples into 1/2-inch thick pieces. Set aside. 

2. Grease your 9-inch springform cake pan with 1 tbsp of butter. Lightly dust with some of the all-purpose flour. This will ensure that your cake does not stick. 

3. Preheat your oven to 350°F. 

4. In a medium bowl, whisk your all-purpose flour, rye flour, baking powder, and salt together. Set this aside. 

5. In the bowl of your stand mixer, beat the cane sugar and 3/4 cup (1 1/2 sticks) butter for 3-5 minutes until light and fluffy. Scrape down the side of the bowl as needed with a spatula. 

6. Beat in the eggs, one at a time, then beat the batter for another 3 minutes. Scrape down the bowl as needed. 

7. Add the vanilla and mix for a couple of seconds. 

8. Alternate adding the flour mixture and the milk. Add 1/3 of the flour, let it combine, and then 1/3 of the milk, letting it combine well. Repeat this until all of your flour and milk are incorporated. Transfer the batter to the prepared pan. 

9. Arrange the apple slices on top of the batter in a tight, overlapping circular design, working from the outside of the cake to the inside. It will seem like you are adding too many apples to the cake, but please use all your slices! 

10. Scatter the sliced almonds on top and evenly dust with brown sugar, cardamom, and cinnamon. Slice the remaining butter into pats and place them on top of the cake as evenly as possible. 

11. Bake for 1 hour or until the cake is firm to the touch and a toothpick comes out clean in the center. It should be perfectly golden. 

12. Allow to cool in the pan until it is just warm. Do not let it cool completely in the pan; otherwise, you will not be able to transfer it to a serving tray. Remove the sides of the pan, gently loosen the bottom of the cake with an offset spatula from the cake pan, and transfer to a serving tray. Serve with whipped cream or ice cream, and enjoy! This will stay at room temperature for a day or two, or it can be refrigerated for a few days as well.