Apple Almond Cake

5 from 6 votes

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.

Prep Time20

Cook Time50

Total Time1 10

Course: Afternoon Kaffee, Dessert

Cuisine: American, Austrian, German

Keyword: almond cake, apple

Servings:

Calories: 334kcal

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.

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.

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.

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.