Preheat
an oven to 350°F. Grease and flour
a 9-inch round springform pan or square
baking pan or baking dish (see Note).
To make the cake, in a
bowl, stir together the flour, baking
powder and salt.
In another bowl, toss the
apples with the juice. In a small bowl,
stir together the brown sugar, cardamom
and cinnamon. Add to the apples and toss
to coat. Set aside.
In the bowl of an electric
mixer fitted with the flat beater, combine
the butter, cream cheese, granulated sugar
and vanilla and beat on medium speed until
light and fluffy. Add the eggs, one at
a time, beating well after each addition.
Add the flour mixture in 2 or 3 additions
and beat well until smooth. Using a large
rubber spatula, gently fold in the apples
just until evenly distributed, no more
than a few strokes. Do not overmix. Spoon
the batter into the prepared pan and spread
evenly.
Bake until the top is golden
brown and a toothpick inserted into the
center of the cake comes out clean, 60
to 70 minutes. Transfer the pan to a wire
rack and let cool for 5 minutes.
Meanwhile, make the glaze:
In a small bowl, whisk together the confectioners’
sugar, the 2 Tbs. milk and the vanilla
until smooth and pourable. Adjust the
consistency of the glaze by adding more
milk, a few drops at a time, if needed.
Remove the sides of the
springform pan, if using, and place the
cake on a wire rack set over a piece of
waxed paper to catch any drips. While
the cake is warm, drizzle with the glaze.
Let the cake cool to room temperature.
Cut into wedges or squares to serve. Makes
one 9-inch cake.
Note: If using a
glass baking dish, reduce the oven temperature
to 325°F.
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