Once it’s fall everyone starts bringing out the pumpkin spice, caramel, and apple desserts and I love it. I can never get enough of these warm comforting baked goods and so I’m adding another one to the list. This apple cardamom cake with pistachio cream is what I call my “dream apple cake.” I wanted a moist cake similar to a coffee cake but loaded with apples. Pair it with a warm spice like cardamom and top it with a cinnamon sugar streusel and it’s pure heaven. Unless you go the extra step and make the pistachio cream too, then it’s game over. Ready to make another apple dessert?
**Helpful tips and common mistakes
If you ever made a coffee cake, this apple cardamom cake will be a cinch for you to make. Heck, even if you haven’t, this cake will still be easy to tackle. It’s really just the basic step of mixing your wet ingredients, combining your dry ingredients, and then stirring everything together.
For the apples, I chose pink lady apples but you can also use Braeburn, honeycrisp, Fuji, and even Granny smith apples. As long as the apples hold their shape and don’t turn into mush when baked, you can use them.
Gently stir the apples into the batter and pour it into the prepared cake pan. Make the cinnamon sugar cardamom and sprinkle a generous amount over the cake. This streusel will add a lovely little crunch and add texture to the apple cardamom cake. Plus, when does it ever hurt to add a little extra cinnamon sugar goodness on anything, am I right?
Bake the cake until a toothpick inserted in the center comes out clean. As tempting as it is, let the cake cool before digging right in. You can serve this cake warm but I would advise against cutting into it straight out of the oven.
Now we can just stop there and serve the cake as is but we’re going to go one step further and make pistachio cream. I am a diehard fan of pistachios so it was a no-brainer that I would make this accompanying cream.
To make the pistachio cream, simply process shelled roasted pistachios until the nuts are finely ground. Add the powdered sugar and continue to process the nuts. Add a touch of water to the mixture and puree. At this point, you should have a paste.
To turn it into a cream, add heavy cream and continue to puree until the mixture is thickened and creamy. It will thicken up a bit as you chill it in the fridge. You can also make the pistachio cream a couple of days in advance. I made a double batch and ended up smearing this on scones, muffins, cookies, pretty much any baked good I can find.
Dust the apple cardamom cake with powdered sugar and place a big dollop of the pistachio cream on top. I loved this cake warm but you can also have it at room temperature. The cardamom shines through and compliments the apples perfectly while the pistachio cream makes it just a wee bit fancy. Delicious all around!
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