Cardamom Apple Cake with Browned Butter Salted Caramel Icing

CLICK HERE TO VIEW ALL OUR SOCIAL MEDIA CHANNELS

I’ve been all into apple recipes lately.  I love fall and anything related to the season, so it’s been all the apple and pumpkin things. 

I think everyone needs to have a good apple cake recipe in their back pocket and I gladly offer this one up to you. 

THIS CAKE IS TRULY SO DELICIOUS. I HAD TO GET IT OUT OF THE HOUSE BEFORE I ATE THE MAJORITY OF IT.

SIMPLE INGREDEINTS FOR A DECADENT CAKE

This is moist apple cake has the essence of cardamom, one of my favorite spices that is very fall like and reminiscent of cinnamon in a woodsy way. It’s topped with one of my favorite icings, caramel, but not just any caramel.  This is a luxurious browned butter salted caramel icing.  My Mom would make a caramel icing when we were young (not often enough, mind you), that was so perfect on vanilla or chocolate cake, but with an apple cake it has that same caramel apple vibe that I want for fall.

BROWNING THE BUTTER ELEVATES THIS ICING. IT'S AN EXTRA STEP, BUT WORTH IT.

The cake batter is put together in one bowl so no equipment needed (until the icing comes into play), no creaming of butter and sugar thanks to the fact that this is an oil based cake and not a butter cake.

I adorn the cake slices with perfectly crispy dehydrated apple slices.  I like those made by a company called Bare, but you can leave these off or go to the effort of making your own if you like.


I took these to a tailgate party and to a Halloween party.  They were a hit.  I know your family will love them!

LOVE USING CRISP DEHYDRATED APPLE SLICES FOR DECORATION (AND CRUNCH)

Cardamon Apple Cake with Browned Butter Salted Caramel Icing


1 cup coconut sugar
1 cup neutral oil (I used grapeseed oil)
3 eggs
2 cups flour
1 teaspoon cardamom (use cinnamon if you’re not a fan of cardamom)
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 granny smith apples, peeled & grated (about 3 cups)
Flake salt or course sea salt (for top of cake)
Crisp apple slices, not freeze dried (such as Bare) for decorating the cake slices


Preheat oven to 350 degrees.


Coat a 13 x 9 baking pan withcooking spray or butter thoroughly.
In a large bowl mix sugar, oil and eggs very well until blended and eggs are slightly frothy. Using a hand mixer works best.
Stir in remaining ingredients except apples. 
Once the mixture is well combined, then fold in apples. 
Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.


While the cake is baking, make the icing.


Spread caramel icing on evenly then sprinkle with flake salt.  I refrigerate the cake until it is quite set so I can cut more perfect pieces. Adorn each piece with a partial crisp apple piece if desired.




Browned Butter Salted Caramel Icing


1/2 cup butter (1 stick), room temperature
1 cup packed brown sugar 
1/4  cup full fat coconut milk (or regular milk)
1/4 teaspoon cardamom (optional)
1/4 teaspoon course sea salt
2 cups powder sugar


Begin by browning butter.  
Place softened butter in a medium saucepan over medium low heat and begin to heat until the butter starts to froth and bubble,.  Watch it very carefully, stirring occasionally until browned bits start to form.  
As soon as the butter hits this point, stir in the brown sugar, cardamom and salt.  Heat to boiling/bubbling for 2 minutes then add coconut milk.  As soon as it bubbles again remove from heat and let cool to lukewarm.
When the caramel is somewhat cooled stir in the powdered sugar.  You can also use an electric handheld mixer to make this process easier.  If the icing seems too stiff, add a bit more coconut milk, no more than a tablespoon at a time to get the perfect spreading consistency.