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Apple Almond Cake


With a dense custard-like bottom and a crisp top layer this cake would certainly help set the scene at a classic patisserie with a great view. The mix of tart and sweet apples will truly capture the essence of this season! Of all the Apple desserts this is by far my most favourite- it’s perfect for breakfast, with afternoon tea or with a cup of coffee for dessert!


Combining both all purpose flour and almond flour amplifies the texture of this cake. Additionally, the apples are divided to portions, each serving a different purpose. The combination of eggs and soft apples mixed in the batter boost the custard-like consistency of the bottom. However, the remaining apples combined with the almonds on top form the crisp top layer of the cake. Easy to make and super delicious you're going to want to make this over and over again!


Apple Almond Cake

Ingredients

4-5 apples - use a mix of apples like Granny Smith, Honey Crisp and Gala for best results

3/4 cup all purpose flour

3/4 cup almond flour

2 tsp baking powder

dash of salt

1 cup sugar

3 eggs, room temperature

1/2 cup butter melted

1 tsp vanilla extract

1/2 cup milk

1 tbsp apple juice

1 cup sliced blanched almonds

confectioners sugar


Directions

  1. Peel, core & thinly slice the apples.

  2. Place apples in a microwaveable bowl. Microwave until soft, about 3 mins, and discard any liquid. Set aside

  3. Preheat oven to 350°F

  4. In a bowl, mix all dry ingredients, set aside.

  5. In a large bowl, beat eggs & sugar until creamy.

  6. Add butter & vanilla, beat for an additional minute.

  7. Slowly add dry ingredients and milk, alternating between both. Then add apple juice.

  8. Add about 3/4 of the apples to the batter, set the remainder aside.

  9. Butter & flour a springform pan. Line the bottom with parchment paper

  10. Pour in batter and top with the remaining apples, pressing lightly into the batter.

  11. Sprinkle almonds on top.

  12. Bake on middle rack for 30 mins then raise to the top rack and bake for an additional 15 mins.

  13. Place on cooling rack for 15 minutes then release the cake from the pan. Broil for toasted almonds.

  14. Allow to cool completely then dust with confectioners sugar & serve.

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