Apple Cardamom Cakes with Apple Icing

April 29th, 2010 by Victoria


These little cakes are delicious and addicting! I’ve had this recipe book marked forever from and finally I decided to make a batch of them. I actually thought I had some cardamom in my spice cabinet which is why I probably book marked it, but I ended up having to buy some, as it turns out I have never had cardamom, at least knowingly. Cardamom is not a cheap spice I might add but I just had to try it. The label on the bottle of seasoning also said cardamom was great in apple and cherry pies as well as sweet potatoes, sounds good right? I have to admit I was scared, I bought all the ingredients and took the chance, because the recipe sounded really good! And it is, these little cakes are moist, and for me taste somewhere between cinnamon, licorice, ground ginger, and anise. I also got to use my kitchenaid mixer for about the 7th time so that is always exciting.

The cakes were easy to make, I didn’t have any small cake molds so I made them in two 12 serving cupcake tins. I also used wheat flour instead of regular. Just as a note the originally recipe used apple cider in the frosting but I forgot to buy some and used the apple juice I had in the fridge. I honestly think this is a no fail recipe, they are going to be very tasty no matter what! My husband and brother in law both thought this recipe was a keeper so I definitely had to blog it. Please excuse the not so great photos, I didn’t get a chance right after I made them and had to take a few quick shots in the morning before the last three got eaten up!! I would definitely going to try this recipe in a bundt cake, mini bundts or in a loaf pan. I had one with my morning coffee and yep it was super yummy.



2 1/4 cup flour, I used wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cardamom
2 eggs
1 1/2 cup sugar
1 1/2 teaspoon vanilla extract
1 cup applesauce
1/2 cup unsalted butter, melted
2 tablespoon unsalted butter, melted
1/2 cup sour cream
1 1/2 teaspoon lemon zest
1 1/2 cup peeled and chopped Granny Smith apple
1 1/4 cup confectioners’ sugar
3 tablespoon apple cider, I used juice

Heat oven to 400 degrees F. Butter and flour 2 12-cup cupcake tins and set aside. Sift the flour, baking soda, salt, and cardamom together and set aside.

Beat the eggs and sugar together, using a mixer set on medium-high speed, until the mixture forms a thick ribbon when the beaters are lifted from the bowl. Reduce speed to low and mix in the vanilla and applesauce. Add 1/2 cup of the melted butter, sour cream, and zest and beat until combined. Gradually add the flour mixture and mix until smooth.

Fold in the apples and divide the batter among the prepared molds (about 1/4 cup per mold). Bake until a skewer inserted in the center of the cake tests clean approximately 20 minutes.
Cool for 5 minutes in the pan on a wire rack. Remove the cakes from their pans and cool completely on a rack.

Stir the remaining melted butter, confectioners’ sugar, and apple cider together in a medium bowl until smooth and drizzle over the cooled cakes and let the icing set before serving.

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Rating: 5.0/5 (1 vote cast)
Apple Cardamom Cakes with Apple Icing, 5.0 out of 5 based on 1 rating

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