Can I use other types of apples for this Honeycrisp Apple Cake?

While Honeycrisp apples are ideal for their crisp texture and balanced flavor, you can substitute them with Granny Smith apples for a tart twist, or Fuji apples for a sweeter version. Keep in mind that the texture may slightly differ, but the cake will still be delicious.

Can I make this cake gluten-free?

Yes, this Honeycrisp Apple Cake can be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check the blend’s instructions for the best results, and consider adding a binding agent like xanthan gum if needed.

How do I store leftovers of this Honeycrisp Apple Cake?

To store the cake, wrap it in plastic wrap or place it in an airtight container at room temperature for up to 3 days. If you need to store it longer, you can freeze the cake for up to 2 months. Just be sure to let it cool completely before wrapping it tightly.

Honeycrisp Apple Cake – Best Fall Recipe

Description

Honeycrisp Apple Cake is a moist, cardamom-spiced cake made with thinly sliced Honeycrisp apples layered inside. It features a buttery crumble topping that adds texture and flavor, making it the perfect dessert for fall. This cake is easy to make and provides a delightful balance of sweetness and tartness with every bite.

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 topping)
3/4 cup all-purpose flour (for crumble topping)
1/4 cup old-fashioned rolled oats (for crumble topping)
6 tbsp unsalted cold butter, cut in small pieces (for crumble topping)
1/2 cup ground walnuts (for crumble topping)
Confectioner’s sugar for dusting

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan.
In a small bowl, combine the crumble ingredients: flour, oats, sugar, and ground walnuts. Add the butter and mix until the texture is crumbly. Set aside in the fridge.
Peel and thinly slice the Honeycrisp apples, then toss them with lemon juice to prevent browning.
Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, cardamom, and salt.
Gradually fold the dry ingredients into the butter/sugar mixture, alternating with the milk or cream until fully combined.
Spoon the batter into the prepared pan, smoothing it out evenly. Top with the sliced apples, then sprinkle the crumble topping over the apples.
Bake for about 50 minutes, or until the top is golden brown and a toothpick comes out clean. If the crumble is browning too quickly, cover the cake with foil.
Allow the cake to cool slightly before removing it from the springform pan. Dust with powdered sugar before serving.

Notes

For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Granny Smith apples can be used for a slightly tarter flavor.
If you prefer a more spiced flavor, add a pinch of cinnamon along with the cardamom.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Serving Size: 1 slice
Calories: 406 kcal
Sugar: 29 g
Sodium: 57 mg
Fat: 21 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 164 mg