Jane Soudah, winner of the Spring Baking Championship, has a new collections of recipes out that will surprise, delight and satisfy you. Sweet tooth acting up? Dive into a world of innovative cakes, cookies, muffins, quickbreads and more advanced pastries. But let’s keep it simple with this seasonal cardamom ginger apple cake (and move on from there).
I was first introduced to cardamom as a child while visiting my paternal grandmother Teta. She made sweet, strong, Arabic coffee scented with cardamom. In this recipe, the rich, earthy cardamom pairs with warm ginger and apples to create a cake that tastes like fall and reminds me of the warmth of my grandmother’s home.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 1/4 cups canola oil
- 1/2 cup sour cream, room temperature
- 1 1/4 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated, peeled apple, approximately 3 medium apples
- 2 cups diced, peeled apple, approximately 2 medium apples
- 1/2 cup apple cider
- 1/2 cup sugar
- 5 cardamom pods, crushed
Brown Sugar Glaze
- 1/2 cup dark brown sugar, packed
- 1/3 cup heavy cream
- 1/4 cup butter, room temperature
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar
For the cake
Preheat the oven to 350°F. Grease an 8-cup Bundt pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, cardamom, ginger and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, sour cream, brown sugar, granulated sugar, eggs and vanilla. Mix on medium speed until well combined and the mixture is smooth. Add all of the apples.
Add the flour mixture and mix on low speed until the ingredients are well combined, scraping the sides and bottom of the bowl.
Pour the batter into the prepared pan. Bake for 45 to 50 minutes until a cake tester inserted in center of the cake comes out clean.
While the cake is baking, make the syrup. Combine the apple cider, sugar and cardamom pods in a small saucepan. Bring to a boil, stirring to ensure all the sugar is dissolved, 3 to 5 minutes. Remove from the heat and allow the cardamom pods to steep in the syrup for 15 minutes. Strain through a fine-mesh sieve.
With the cake still in the pan, poke holes into the cooked cake using a thin wood or metal skewer. While the cake is still hot from the oven, pour syrup over the top, allowing it to soak into the cake. Allow the cake to sit in the pan, absorbing the syrup for 10 minutes before turning out to cool completely on a cooling rack.
Whisk together the brown sugar, heavy cream, butter and salt in a medium saucepan. Bring the mixture to a boil over medium-high heat, whisking constantly. Once the mixture comes to a boil and the butter is melted, remove from the heat and pour into a medium bowl. Cool to room temperature. Add the vanilla and powdered sugar, and whisk until smooth. The glaze will be thick and glossy.
Pour the glaze over the top of the cake, allowing it to drizzle down the sides.