Jewish Cardamom Apple Cake

Step 1

Preheat oven to 350F. Grease and flour your tube pan.

Step 2

In a large bowl whisk together the wet ingredients.

Step 3

In a medium bowl whisk together the dry ingredients.

Step 4

In a medium bowl toss the apples with the sugar and cardamom.

Step 5

Add the dry ingredients to the wet, folding to combine. Mix just until no dry flour remains, but don't over-mix.

Step 6

Drop 1/4 of the batter onto the bottom of your pan. Top with 1/3 of the apples. Add the next 1/4 of batter, followed by another third of the apples. Repeat with more batter and apples, and finish with the final 1/4 of batter. You will not have enough batter to completely cover the top layer of apples, that's fine.

Step 7

I like to sprinkle a little sugar over top before sliding my pan into a preheated oven. Bake for about 60 minutes or until a toothpick comes out without wet batter on it. Depending on your pan and your oven your baking time may be a little more or less than mine.

Step 8

Let the cake cool in the pan for about 10-15 minutes, then run a flexible spreading knife around the edges to loosen the cake. If your tube pan has a removable bottom, remove it from the sides. Then run your knife under the cake to loosen it from the bottom and remove to a rack or plate. If using a tube pan without removable bottom (or a bundt pan) flip your cake over in one swift sure motion. Once out of the pan, flip it back over so the textured side is up. I like to sprinkle a little more sugar over the surface for a sparkle.

Step 9

The cake will keep for several days at room temperature, or you can freeze it for longer storage.