Almond Apple Cake

5 from 1 vote

This Almond Apple Cake is the perfect marriage between an Almond Cake and an apple pie and it's the perfect easy fall dessert! It's a moist and tender single layer, spiced almond cake topped with a buttery, brown sugar, apple cinnamon topping with hints of almond extract and it's incredible!

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: American, Scandinavian

Diet: Vegetarian

Servings: servings

Calories: 422kcal

Author: Briana

Ingredients

Almond cake

8 tablespoons unsalted butter melted, 1 stick
¾ cup brown sugar 150 grams
4 large eggs room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups almond flour finely ground 224g
½ cup + 2 tablespoons all purpose flour 75g
1 tablespoon cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt

Apple topping

2 large apples peeled and cut into small pieces
½ cup brown sugar 100g
8 tablespoons unsalted butter
½ teaspoon kosher salt
1 teaspoon cinnamon
½ - ¾ teaspoon almond extract to taste
1 tablespoon cornstarch
1 tablespoon water

Instructions

Almond cake

Preheat the oven to 350°F. Grease and line a 9-inch spring form pan with parchment paper. In a large mixing bowl, cream the brown sugar and melted butter until smooth.
8 tablespoons unsalted butter, ¾ cup brown sugar
Pour in the eggs one by one into the batter, mixing until completely combined and smooth. Add the vanilla extract and almond extract, and combine again. Make sure everything is completely incorporated.
4 large eggs , 2 teaspoons vanilla extract, 1 teaspoon almond extract
In a separate bowl, whisk together the almond flour, all purpose flour, cinnamon, baking powder, and kosher salt, and make sure there are no lumps or clumps.
2 cups almond flour finely ground, ½ cup + 2 tablespoons all purpose flour, 1 tablespoon cinnamon, 1 teaspoon baking powder, 1 teaspoon kosher salt
Combine the wet and dry ingredients. Mix gently until everything is incorporated, scraping the sides of the bowl with a rubber spatula to ensure everything gets in the mixture. Be careful not to overmix.
Add the cake batter to the greased and prepared cake tin and use a rubber spatula to spread out the batter evenly. We also like to bang the pan on the counter a few times to bring air bubbles to the surface before baking.
Bake for 35-40 minutes, until the edges of the cake are golden brown and beginning to pull away from the pan. The cake should spring back a little bit when touched, and a toothpick inserted into the center should come out with a few moist crumbs still attached. Set aside to cool.

Apple topping

While the cake bakes, prepare the apple topping. Add the apple pieces to a Dutch oven or saucepan with butter, salt, cinnamon, and brown sugar. Simmer the mixture to melt the butter, stirring often to dissolve the sugar, and allow the mixture to thicken and coat the apples.
2 large apples, ½ cup brown sugar, 8 tablespoons unsalted butter, ½ teaspoon kosher salt, 1 teaspoon cinnamon
When the apples have softened to your liking after about 4-5 minutes, stir in the cornstarch slurry to thicken and continue stirring. Remove from the heat, and stir in the almond extract. The apples will thicken as they cool.
½ - ¾ teaspoon almond extract, 1 tablespoon cornstarch, 1 tablespoon water
Now, add the apple topping over top of the cake, cut in, and enjoy!
Store leftovers in the fridge for up to 5 days. This cake is best enjoyed fresh when it's still a bit warm, but will stay nice and moist because of the almond flour!If you leave the apple topping off, you can store the cake at room temperature if stored in an airtight container for up to 5 days.

Video

View this post on Instagram

Notes

Measure accurately. Not only will this save you dishes, but it also helps ensure accurate results! Too much flour in a cake can lead to a dense, dry cake!

Make sure your melted butter isn’t too hot. Warm butter helps dissolve the sugar, but hot butter can make the cake greasy and disrupt emulsification.

Don’t skip mixing the butter and sugar. This process incorporates air, dissolves sugar, and increases volume, yielding a lighter cake with a tender crumb. Don't worry if it doesn't come together completely right away, it will incorporate eventually once the eggs are added.

Incorporate eggs individually. This ensures proper integration into the cake batter. If you add all the eggs at once, you might end up with a dense cake that doesn't bake correctly.

Don't overmix the dry ingredients. Avoid overmixing dry ingredients. Once the flour is added, mix just until the ingredients are combined. This ensures a tender, fluffy cake rather than a tough, dense one.

Nutrition