Almond Meal Apple Cake
A moist and flavorful almond meal apple cake perfect for any occasion. This gluten-free treat combines the nutty flavor of almonds with the sweetness of apples.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups almond meal
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Fruits and Extras
- 2 cups apples peeled and chopped
- 1/2 tsp cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, combine the almond meal, baking powder, and salt. Stir until well incorporated.
- In another bowl, cream together the butter and sugar using an electric mixer until light and fluffy. This should take about 3 minutes.
- Beat in the eggs one at a time, ensuring each one is fully mixed in before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold the chopped apples and cinnamon into the batter gently. Ensure even distribution throughout the batter.
- Transfer the batter to the prepared cake pan, using a spatula to even out the top.
- Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
Serving and Storage
- Serve the cake with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for a delightful dessert.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure ingredients are room temperature for better mixing. Do not overmix to keep the cake light.
Ingredient Substitutions: Use oat flour or coconut flour for nut-free options.
How to Serve: Best served fresh with powdered sugar or ice cream.
Storage & Freshness: Store in an airtight container; freeze slices for long-term storage.
Make-Ahead Tips: Bake a day ahead and store at room temperature, or freeze and thaw when needed.
Ingredient Substitutions: Use oat flour or coconut flour for nut-free options.
How to Serve: Best served fresh with powdered sugar or ice cream.
Storage & Freshness: Store in an airtight container; freeze slices for long-term storage.
Make-Ahead Tips: Bake a day ahead and store at room temperature, or freeze and thaw when needed.