Raspberry, Apple, and Cardamom Cake

Portions:

8 to 10

Preparation:

20 minutes

Cooking:

60 minutes

Delicately fragrant and bursting with fruit, this moist cake made with raspberries, apples, and cardamom offers a beautiful balance of freshness, sweetness, and spicy notes. The raspberries add a vibrant touch, the Quebec apples lend a melt-in-your-mouth texture, and the cardamom elegantly enhances the whole. A perfect recipe for dessert, brunch, or a sweet treat.

Ingredients

375 ml (1 ½ cups) all-purpose flour

10 ml (2 teaspoons) baking powder

3.75 ml (3/4 teaspoon) ground cardamom

1 ml (¼ teaspoon) of baking soda

1 generous pinch of salt

250 ml (1 cup) sugar

125 ml (½ cup) unsalted butter, softened

2 eggs

160 ml (2/3 cup) sour cream

5 ml (1 teaspoon) vanilla extract

125 g (1 cup) fresh raspberries

225 g (1 ½ cups) apples, peeled and finely diced

30 ml (2 tablespoons) of coarse-grained sugar, such as cane sugar, for the top

Preparation

Preheat the oven to 180°C (350°F). Butter a 23-cm (9-inch) round springform pan, then line the bottom with parchment paper.
In a bowl, combine the flour, baking powder, baking soda, salt, and cardamom. Set aside.
In a second large bowl, beat the butter and sugar until the mixture is pale. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, then the vanilla.
Add the dry ingredients to the wet ingredients and mix just enough to form a smooth batter (the mixture will be thick). Fold in half of the diced apples.
Pour the batter into the prepared pan and spread it out with a spatula. Arrange the remaining apples and raspberries on top. Sprinkle the coarse sugar evenly over the entire surface.
Bake for 60 minutes, or until the cake has risen and is golden brown, and a toothpick inserted into the center comes out clean. If the top browns too quickly toward the end of baking, cover loosely with aluminum foil.
Let cool for 15 to 20 minutes before removing from the pan. Serve warm or at room temperature.

Tips and tricks

Choose apples that retain their texture when cooked to ensure a moist, tender cake that doesn't become too soggy.
Gently fold the raspberries into the batter to keep the fruit pieces intact.
Since cardamom has a fairly strong aroma, it’s best to use it sparingly so that it complements the flavors without overpowering them.
This cake is delicious when served warm, but it also keeps very well overnight.

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