Thursday, April 1, 2010
Banana Apple Cardamom Cake
Recently I’ve been looking for new ways to use cardamom other than my Finnish cardamom bread. I came across this recipe on another blog and knew I had to try it! It is a deliciously moist cake with lots of banana and coconut. This cake tastes even better on day two, after the all the flavors have had a chance to meld together, making it a great option to serve for Easter brunch or dessert since it can be made ahead. Be sure to add the cardamom glaze on the cake as it really puts the cake over the top!
Have any other cardamom recipes? Let me know!
Banana Apple Cardamom Cake
Adapted from Food Blogga
1 1/3 cups all-purpose flour
1/2 + 1/8 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
6 tablespooons unsalted butter, at room temperature
Scant 1/2 cup light brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg
1 1/2 tablespoons honey
1 teaspoon pure vanilla extract
1/4 + 1/8 cup almond milk
1/2 teaspoon coconut extract
2 very ripe bananas, mashed (about 1 cup)
1/2 cup chopped fresh apple, peeled (such as Fuji, Rome Beauty, or Honey Crisp)
1/4 cup raisins
1/2 cup unsweetened (or sweetened) shredded coconut
1/2 cup confectioners' sugar
1/4 teaspoon cardamom
several droplets of milk
1. Place rack in center of oven and preheat to 350 degrees F. Coat one 9x2 inch round cake pan with cooking spray.
2. In a medium size bowl, whisk the flour, baking soda, salt, cardamom, cinnamon, nutmeg, and ground ginger.
3. In a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed until light and fluffly, about 2 minutes. Add eggs and beat well. Add the honey, vanilla, coconut extract, and almond milk, and beat for another 2 minutes. Lower the speed, add the bananas, and beat briefly.
4. Add the dry ingredients to the liquid ingredients, and mix until just incorporated. Using a rubber spatula, gently stir in the apples, raisins, and coconut.
5. Bake for 35-40 minutes, or until the cakes are a deep golden brown. You'll know they're done when a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack and let cool for 10 minutes before removing from pans.
6. Meanwhile, make the icing in a small bowl by whisking together confectioners' sugar and cardamom. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon.
7. Invert cakes onto a rack, then turn right side up. Using a spoon, drizzle the icing over the top of the cakes, and spread it with a thin, metal spatula. Allow to set for at least 15 minutes before slicing.