autumn

French Apple Cake with Cardamom & Lemon

November 8, 2024 By Courtney West Leave a Comment

This French apple cake features tender chunks of juicy apples nestled in a moist, lightly spiced batter. Cardamom adds subtle warmth while lemon zest lends a bright, citrusy lift. The cake has a delicate soft crumb and a buttery richness that complements the apples. Finished with a light dusting of powdered sugar, this cake is the perfect balance of cozy and sophisticated—a perfect treat for apple season and beyond.

This lovely cake was inspired by a sizable haul of Stayman apples from a recent apple-picking excursion. I knew I wanted to create a rustic dessert that would highlight their flavor without too much fuss. And, I knew cardamom needed to be involved because it’s my favorite spice. I hope you’ll give this simple apple cake a try because it’s definitely a new favorite!

Why You’ll Love this Apple Cake

It’s packed with fresh apples! Seriously though, it’s mostly apples with just enough batter to coat them and hold everything together.
It’s really dang delicious. The spice from the cardamom and brightness from the lemon really complements the apples and helps them shine.
You only need 11 ingredients, most of which are probably hanging out in your pantry or fridge if you like to bake.

What is a French Apple Cake?

A French apple cake is a single layer cake packed with tender apples. It’s buttery, soft, and moist thanks to the large amount of apple chunks folded throughout the batter. It is traditionally void of of the autumnal spices we tend to use here in the US and instead is flavored with rum. My version is flavored with lemon zest, cardamom, and a little apple cider in place of the rum. I sprinkled the top with granulated sugar before baking which give it a beautiful golden color and crunchy texture.

Grab These Ingredients

Granulated Sugar — sweetens the cake
Lemon Zest — adds brightness
Flour — all-purpose works best here (King Arthur is my go-to brand!)
Baking Powder — leavener (i.e. provides lift during baking)
Salt — balances all of the flavors
Ground Cardamom — adds warmth and beautiful flavor
Eggs — make sure they’re room temperature and use standard large sized eggs
Melted Butter — lends moisture and a delightful buttery flavor
Vanilla Extract — adds flavor
Apple Cider or Apple Juice — adds a bit of moisture to help thin the batter
Apples — firm baking varieties are best here so use your favorite!
Powdered Sugar — this is optional as a garnish after baking

Key Steps to Making this French Apple Cake

Gather your ingredients then peel your apples, core them, and dice them into 1/2-inch sized chunks. Set the apples aside for now. Whisk together the dry ingredients in a medium-sized bowl.

Add the sugar and lemon zest to the bowl of a stand mixer. Use your fingers to rub the zest into the sugar until highly fragrant. Add the eggs to the sugar and beat until they gain volume and turn a pale, glossy yellow (below left). Beat in the dry ingredients then fold in the apples.

Pour the batter into a greased springform pan that has been lined with a round of parchment paper. Smooth out the top then sprinkle it with the remaining granulated sugar. Bake until golden and a tester comes out clean.

Tips for Recipe Success

Use room temperature ingredients, especially the eggs and apple cider. It’s much easier to incorporate air into the eggs when they are room temperature. Plus, it will lead to more even baking once the cake hits the heat of the oven.

Use firmer baking apple varieties so they hold their shape in the oven without turning to mush. Here are some great varieties: Granny Smith, Honeycrisp, Pink Lady (Cripps Pink), Cortland, Northern Spy, and Stayman (the variety I used).

Don’t skip the step of beating the eggs and sugar! This helps build volume and will affect both the rise and texture of the cake if it’s skipped.

Variations and Substitutions

For a dairy free version, use an equal amount of vegan butter (not the kind meant for spreading, but the kind that comes in blocks/sticks for baking).
Use a 1:1 gluten free flour mix in place of the all-purpose flour if you’d like to make this gluten free.
If you’d like a more traditional French apple cake, use dark rum in place of the apple cider.

Sweet and Savory Apple Recipes to Enjoy

Since apples are in season, they are at peak flavor and texture! Here are a few favorite apple recipes from over the years: Baked Apples with Walnuts and Sage; Mushroom Ravioli with Apples, Parsnips and Sage; Kale, Apple, and Celery Salad with Maple Dijon Dressing; and good old-fashioned applesauce including canning instructions.

French Apple Cake with Cardamom & Lemon

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Author: Courtney West
Total Time: 55-60 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Ingredients

Units Scale

3/4 cup + 2 tablespoons granulated sugar, divided
1 medium lemon, zested
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cardamom
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons apple cider or apple juice, at room temperature
1/2 cup unsalted butter, melted and cooled to room temperature
3 medium firm apples, peeled, cored, and diced into 1/2-inch cubes
Powdered sugar, optional

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Instructions

Lightly grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper. Preheat the oven to 350 degrees.

Put ¾ cup of the granulated sugar into the bowl of a stand mixer and add the lemon zest. Rub the zest into the sugar for 1-2 minutes with your fingers until it becomes highly fragrant and the zest is well distributed throughout the sugar. Set aside.

In a separate small bowl, whisk together the flour, salt, baking powder, and cardamom.

Add the eggs to the bowl with the sugar and lemon zest. Beat on medium speed for 3-4 min until the mixture thickens, turns pale yellow in color and is glossy. Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla, apple cider, and cooled melted butter until well combined. Beat in the flour mixture in two additions, mixing just long enough until there are no longer any dry pockets of flour. Fold in the apples.

Pour the batter into the prepared pan and gently smooth the top. Sprinkle the remaining 2 tablespoons of sugar evenly over the top of the batter. Bake the cake in the preheated oven for 40-45 minutes or until a tester inserted into the middle comes out clean. Let the cake cool in pan for 20 minutes, then run palette knife gently around the pan and release the ring.

Sift powered sugar over the top of the cake if desired. Serve warm or at room temperature.

Cover leftovers and keep them in the fridge. Enjoy within 3-4 days.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: dessert

Roasted Brussels Sprouts Salad

January 3, 2024 By Courtney West 2 Comments

This roasted brussels sprouts salad is hearty and packed full of flavor! It’s dressed in a simple citrus shallot vinaigrette that you can whip together in no time. Pears, pomegranate, parsley, and toasted pecans fill out the salad and add lovely texture and flavor.

I LOVE a good salad, especially when it doesn’t rely on lettuce as the base. During these colder months, I often turn to roasted veggie salads to keep me satiated. This roasted brussels sprouts salad is a new favorite because it is packed with flavor and colorful to boot. Roasted brussels sprouts are tossed with chopped parsley, toasted pecans, pears, pomegranate, grated parmesan, and a tangy citrus shallot vinaigrette. It’s super easy to make since it mostly requires chopping and tossing! And, since there’s aren’t any tender leafy greens in the mix, you don’t have to worry about the salad wilting once it’s dressed.

Why You’ll Love this Roasted Brussels Sprouts Salad

It has the perfect balance of flavors and textures.
It’s hearty and filling and perfect for these colder days!
It’s easy to make, requiring mostly chopping.
It won’t wilt once it’s dressed.
It’s gluten free and vegetarian and can easily be made vegan with a simple substitution.

First, Grab These Ingredients for the Salad:

Brussels Sprouts – you’ll need about a pound of fresh, raw sprouts. We’ll clean them up before roasting them to caramelized perfection
Olive Oil or Avocado Oil – helps to roast the Brussels sprouts.
Sea Salt – seasons the Brussels sprouts.
Pear – chopped pear adds a lovely sweetness to the salad. You can use any variety you like! Just make sure it’s on the firm side.
Toasted Pecans – these add a crunchy texture and beautiful nutty flavor to the salad.
Parsley – adds a fresh, herbal flavor to the salad.
Pomegranate – jewel-like pomegranate arils (sometimes called seeds) add beautiful color and a sweet-tart flavor. If you can’t find them, or they are a little out of your budget, you can easily swap in an equal amount of dried cranberries.
Grated Parmesan – adds a nutty, salty bite that rounds out the flavors. Make sure to get to use a vegetarian parmesan made without animal rennet if you’re vegetarian. If you’re vegan, you can use an equal amount of vegan parmesan.

You’ll start by pre-heating your oven to 400 degrees and lining a large baking sheet with parchment. Clean your sprouts by removing any damaged outer leaves and trimming the stem end (see photo below). Quarter your sprouts then toss them with the oil and salt and spread them out on your tray. Roast until tender and beginning to caramelize. While the sprouts are roasting, you can chop the pear, pecans, and parsley for the salad.

Make The Citrus Shallot Vinaigrette

Grab the following ingredients along with a small bowl and a whisk:

1 small shallot
1 small lemon
White Wine Vinegar or Apple Cider Vinegar
Maple Syrup or Honey
Dijon Mustard
Extra Virgin Olive Oil
Sea Salt

Remove the outer skin from the shallot and trim off the root end. Mince (finely chop) the shallot. You should have about 3-4 tablespoons total. Add the minced shallot to your bowl followed by the lemon juice and zest, the vinegar, the maple syrup, the Dijon mustard, the oil, and a pinch of salt. Whisk until the dressing is emulsified (the oil is no longer separated and sitting on the top). You’ll have more dressing than you need for the salad. Leftovers can be stored in a jar in the fridge!

Put Everything Together

Add the roasted Brussels sprouts, chopped pecans, pears, parsley, pomegranate, and parmesan to a large bowl. Drizzle over a couple of tablespoons of the dressing and toss the salad to mix everything together. Taste and add more dressing as needed then serve!

Leftover salad and dressing can be stored in an airtight container in the fridge. Make sure to enjoy the salad within 4-5 days. The dressing will last up to two weeks. The olive oil will solidify when cold so allow the dressing to come to room temperature before using it. It can be used with other salads or drizzled over roasted veggies.

Try These Other Roasted Salads: