Name: Apple-Cardamom Cake with Tahini-Honey Glaze and Pomegranate Arils
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 12 servings
Ingredients: 1 cup neutral oil, such as canola or vegetable oil, plus more for the pan; 3 cups all-purpose flour, plus more for the pan; 1 tablespoon baking powder; 1 teaspoon kosher salt; 2 cups plus 5 tablespoons granulated sugar; 1 tablespoon vanilla extract; 4 large eggs, at room temperature; 2 teaspoons orange zest, optional, plus 1/4 cup fresh orange juice (from about 1 orange; or use store-bought orange juice with no pulp); 1 tablespoon ground cinnamon; 2 teaspoons ground cardamom; 2 1/2 pounds Granny Smith apples (about 6 medium apples), peeled, cored and cut into 1/8-inch-thick slices; 1 cup confectioners' sugar; 2 tablespoons tahini; 2 tablespoons honey; 1/8 teaspoon kosher salt; 1 pomegranate, arils separated

Directions

Special equipment:

a 10- to 12-cup bundt pan

For the cake: Preheat the oven to 350 degrees F. Grease a 10- to 12-cup bundt pan with oil and dust with flour.
In a large bowl or the bowl of a stand mixer, combine the flour, baking powder, salt and 2 cups of the granulated sugar. Make a well in the middle and add the oil, vanilla, eggs, orange juice and orange zest, if using. With a hand or stand mixer, beat just until combined.
In a medium bowl, combine the cinnamon, cardamom and remaining 5 tablespoons granulated sugar. Toss in the apples and coat evenly in the sugar and spice mixture.
Spoon a third of the batter into the bundt pan, making sure the batter spreads all the way to the edge of the pan. Top with half of the apples over the batter, making sure the apples stay in the center (this will prevent the apples from caramelizing and sticking to the pan). Add another third of the batter and the remaining apples. Top with the remaining batter. Bake until a toothpick comes out clean, about 1 hour and 15 minutes. Cool the cake until cool enough to handle, about 10 minutes, then remove from the pan by inverting it over a plate or cooling rack. Let cool completely.
For the tahini-honey glaze: Combine the confectioners' sugar, tahini, honey and salt to form a thick paste. Add enough water to make a glaze that is thick but pourable, 1 to 2 tablespoons.
Pour the glaze over the cake and let it fall over the edges. Top with the pomegranate arils.

Cook’s Note

It’s best to frost the cake right before serving. Before frosting, you can store the cake at room temperature for up to 4 days or freeze for up to 2 months. This cake just gets better after a day or two! Once frosted, store leftovers for up to 3 days. 

Apple-Cardamom Cake with Tahini-Honey Glaze and Pomegranate Arils

Ingredients

Cake:

Tahini-Honey Glaze:

Directions

Special equipment:

Cook’s Note

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