Delicious Almond and Apple Cake
This delightful almond and apple cake combines the nutty flavor of almonds with the fresh sweetness of apples, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp almond extract
Main Ingredients
- 2 cups almond flour
- 2 cups fresh apples peeled and sliced
- 1/4 cup almond flakes
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan, ensuring all sides are well-coated to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy. This should take about 3 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the almond extract until combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the almond flour until just combined. Be careful not to overmix.
- Gently fold in the sliced apples into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle with almond flakes and bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve with whipped cream or ice cream as desired.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. You can also freeze it for up to 2 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature before mixing. Use a combination of tart and sweet apples for a balanced flavor. Do not overmix the batter to avoid a dense cake. Check the cake halfway through baking to prevent over-browning.
Ingredient Substitutions: Use gluten-free flour mix to make it gluten-free. Substitute with flax eggs and plant-based butter for a vegan version.
How to Serve: Serve warm with a scoop of ice cream or a dollop of whipped cream.
Storage & Freshness: Store in airtight container at room temperature for 3 days or refrigerate for 5 days.
Make-Ahead Tips: Prepare batter and store in fridge for up to 24 hours before baking.
Ingredient Substitutions: Use gluten-free flour mix to make it gluten-free. Substitute with flax eggs and plant-based butter for a vegan version.
How to Serve: Serve warm with a scoop of ice cream or a dollop of whipped cream.
Storage & Freshness: Store in airtight container at room temperature for 3 days or refrigerate for 5 days.
Make-Ahead Tips: Prepare batter and store in fridge for up to 24 hours before baking.