Apple Almond Cake

A simple fluffy almond cake, full of apples, and topped with more apples and almond slices, this Apple Almond Cake is easy and perfect for fall.

Which type of apple is best for baking?

It depends on the recipe but for baking this apple almond cake, I recommend using honey crisp or pink lady apples! Make sure to use a variety that isn’t too sweet.

Is blanched almond or whole almond flour better?

It’s totally personal preference, for this cake I like to use fine blanched almond flour but if you only have whole almond flour that works too! I like this cake to have a brighter, lighter flavor which makes blanched almond flour better flavor and color wises for this cake.

Can I substitute the almond if I’m allergic?

No, but you can make my simple yogurt plum cake and add the same amount of apples inside and on top as I’ve done with this cake! The bake time may need to be adjusted so keep an eye on it but still bake at 350 F in the middle of the oven.

What pan should be used for this cake?

To make this cake you’ll need a tall 9″ pan. I love this 9″ springform pan!

Additional Recipes to try!

• Apple Fritter Coffee Cake
• Plum Coffee Cake
• Chocolate Pear Hazelnut Cake

Tips for making an Apple Cake

• To make this cake you’ll need a tall 9″ pan. I love this 9″ springform pan!
• Make sure the butter and eggs are at room temperature. This will help them mix into a smooth batter and not look curdled.
• Add one egg at a time so that you don’t overwhelm and split the butter mixture, it’s like emulsifying the batter and creates a fluffier cake.
• I like to use blanched almond flour in this cake but whole almond flour works too. I like the lighter color and flavor that the blanched almonds give to the cake.
• If you can’t have almonds, you can make my simple yogurt plum cake and add the same amount of apples inside and on top as I’ve done with this cake! The bake time may need to be adjusted so keep an eye on it but still bake at 350 F in the middle of the oven.
• I know a lot of people like to peel apples but I recommend leaving the skin on, it softens in the cake and the peel adds more flavor.
• Allow the cake to cool fully before slicing it!
• Store leftovers at room temperature in an airtight container.

Ingredients

• Butter: Salted butter is the base of the cake and keeps it moist and rich. Make sure the butter is soft but not melted.
• Sugar: White granulated sugar gives this cake its slight sweetness as well as helps with the structure.
• Vanilla & Almond Extract: Vanilla adds a little flavor and enhances the sweetness of the cake and cream while the almond extract enhances the almond flavor in the flour.
• Salt: Salt balances out the sweetness and enhances the vanilla flavor of the cake and cream.
• Eggs: I use standard large eggs from the store. There are four whole eggs in the cake, just make sure they are at room temperature. To speed this up you can run them under warm water for a couple minutes.
• Almond Flour: Almond flour keeps this cake light but gives it a delicious nutty flavor. I like to use blanched almond flour in this cake but whole almond flour works too. I like the lighter color and flavor that the blanched almonds give to the cake.
• All Purpose Flour: Any all purpose flour should work in this cake! I have not yet tried any other flours with this recipe.
• Baking Powder: In addition to the air whipped into the wet ingredients, baking powder helps the cake rise so be sure it hasn’t expired.
• Apples: Honey crisp or pink lady apples work best for this cake! You want to use an apple with a bit of tartness.
• Sliced almonds: Sliced Almonds look beautiful on top of the cake and add a little extra crunch but they’re not a necessity if you find yourself without them.

How to make an Apple Almond Cake?

Prep the Apples

• Core the apples, cut them in half, then slice them into 1/4″ thick slices.
• Add 4/5 of the total apples into a bowl along with the lemon juice and toss to combine. Set aside the remaining apple slices for the topping.

Apple Almond Cake Batter

• Preheat the oven to 350 F and place a rack in the center of the oven.
• Line a 9” metal round pan, springform if you have it, with parchment paper or a baking spray with flour in it. 
• In a large mixing bowl, add in the butter, sugar, salt, vanilla and almond extracts.
• Beat on medium high speed for 2 minutes until light and fluffy.
• Add in the eggs, one at a time, mixing completely before adding the next. Scrape the sides and bottom of the bowl in between each egg. Add in the almond flour and mix again until smooth.
• Scrape the sides and bottom of the bowl again. 
• Pour in the all purpose flour and baking powder and mix again on medium speed for about 30 seconds until combined. 
• Add the apple slices tossed in lemon juice into the cake batter, don’t pour any excess lemon juice into the batter.
• Use a flat rubber spatula to disperse the apple slices into the batter.

Bake the cake

• Pour the apple cake batter into the prepared pan and smooth out the top.
• Fan out the remaining apple slices on top of the cake. Sprinkle the areas between the apple slices with sliced almonds and then sprinkle the whole cake with 2 tablespoons of sugar.
• Bake in the preheated oven for 30 minutes, then rotate and bake for another 20-30 minutes until golden brown and a toothpick inserted in the center, comes out clean.
• Place the baked cake on a wire rack to cool for ten minutes. Then run a knife along the edge between the cake and the pan.
• Remove the spring form or tip the cake out of the pan. Leave to cool completely on a piece of parchment paper on a wire rack.
• Serve as is or dust with powdered sugar and a dollop of whipped cream.

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