This lovely apple almond cake is a perfectly moist cake, flavoured with almonds and topped with apples and almonds.
So if you want to join with me and welcome Fall by baking with almonds, this Apple Almond Cake is a lovely place to start. I loved this cake, that’s very much in the spirit of a coffee cake. It’s perfect in the morning, with afternoon tea or warm it up and enjoy it with a scoop of ice cream for dessert.
Ingredients and Substitutions
Apples – You can use any type of apple here, but something on the sweeter side is best (as opposed to a tart Granny Smith, for example). Use whatever you like or looks great at the market.
Ground Almonds – Ground almonds, almond flour or food processed blanched almonds will all work for the cake.
Recipe Tips
I left my cake in the oven a little longer than I should have, hoping to get some colour on the top of the cake (just because I thought it would look nicer). You probably don’t want to do that. Just note that this cake won’t be super golden when it’s done. Just be sure and test a bit of the cake in the centre for doneness starting at about 60 minutes of baking time. A sprinkle of cinnamon on top might not be a bad addition, either.
I have dark springform pans, which I curse every time I pop a cake out of them. One day I’ll replace them with light ones, but until then, I need to remember that they will cook more quickly and that I should probably reduce the temperature a little bit to prevent the outside edges from getting dark. I’m a slow learner though. If you have dark pans too, you might want to bake this one at 330F-ish instead.
You can use any type of apple here, but something on the sweeter side is best (as opposed to a tart Granny Smith, for example). Use whatever you like or looks great at the market.
Making Ahead, Storing and Freezing
This cake is best enjoyed on the day it is baked. While it will get more moist as it sits (from the moisture in the apples), it is still quite nice for a day or so. This cake should freeze well for up to 2 months.
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Get the Recipe: Apple Almond Cake
Ingredients
Dough:
- 2/3 cup butter
- 3/4 cup white sugar
- 1 teaspoon vanilla
- Pinch salt
- 1 teaspoon (ts) rum, optional
- 3 large eggs
- 1 teaspoon baking powder
- 1 cup ground almonds, or almond flour
- 1 cup + 6 Tbsp all purpose flour, spooned and levelled
For the topping:
- 3 medium apples
- 1/3 cup sliced almonds
For garnish:
- Icing/confectioners' sugar
Instructions
- Grease a 10-inch springform pan and set aside.
- Preheat oven to 350F.
- Beat the butter until light and fluffy. Gradually add the sugar, vanilla, a pinch of salt and a few drops of rum, if using. Add the eggs one by one, beating well after each addition and scraping down the sides of the bowl as necessary. Add the baking powder, ground almonds and flour and mix until well combined.
- Spoon batter into the prepared springform pan and spread level.
- Peel apples and cut into quarters. Cut out the core from each quarter and discard. Delete the core. Using a sharp knife, cut 4 deep slices into each quarter, cutting almost, but not all the way through. Press sliced apple quarters into the top of the batter, placing about 8 around the outside and 3 in the middle. Sprinkle sliced almonds evenly over the top.
- Bake for about 60 - 70 minutes, or until the center cake tests clean with a cake tester min.
- Cool the cake, the sprinkle with icing sugar to serve.
Notes
More Apple Cake Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Great cake recipe!
Ive substituted the butter for 1/3 cup greek yogourt and 1/3 vegetable oil. Also to get a nice coloration i’ve sprinkled some sugar on top of the apples and cake and i got a nice golden finish!
So glad you enjoyed it :) Thanks!
Hello Jennifer,
Thank you for the fantastic Apple Almond cake recipe . I made it and everybody loved it . The cake looked great 😊
Thanks again 🌺
So glad to hear, Afarin! Thanks so much :)
Can this cake made ahead and frozen?
I haven’t frozen it myself, but feel like it would hold up quite well make ahead and frozen.
Such a beautiful fall dessert. I can never really go wrong when I serve a warm apple dessert. I know my family will LOVE this one!
Thanks so much, Chris :)
This was really good, and I’ll make it again. I used 1 cup + 6 T of almond flour and a cup of Bob’s One-to-One gluten free flour. I don’t typically like the texture that GF flour gives, but the odd mouthfeel wasn’t noticeable in this recipe. Always a plus!! And that makes me wonder how the cake would be as a base for something else or even in a layer cake. I think it would be really nice with a pastry cream and raspberries, for example.
So glad it worked out nicely for you! And yes, if you enjoyed it, I would certainly use it to experiment with different cakes.
Such a lovely fall cake, the dusting of powdered sugar is beautiful!
This sounds delicious…..is using almond flour the same as the ground almonds?….just want to be sure. Thanks!
Michele
It is Michele. Almond flour, ground almonds or food processed blanched almonds would all work here. Enjoy :)
Yay for fall baking! Love the apple/almond combo too! Big slice of this with a nice cuppa coffee would make for a lovely afternoon treat :)
Thanks Dawn :)
I’ll definitely join you Jennifer! Apples are always a sign that fall is here. Love the ground almonds in the cake batter. Bet it gives this gorgeous cake great flavor!
Thanks Mary Ann :) And yes, I love the flavour that ground almonds add to cakes like this.
I’ve been thinking about apple cakes for the last week. I love this version with the almond flour – I bet it adds a nice nutty flavor. I have a dark pan too and want to replace it one of these days. Back in the day we always reduced the temperature for glass or dark pans, but you don’t see that mentioned much anymore. You would get no complaints from me when eating a piece of this cake – it’s lovely! Happy fall :)
Thanks Tricia and yes, my Mom taught me that rule, but it has been left behind it seems and it’s just never top of mind for me. Until I pull it out of the oven and it’s too dark, that is :)