Apple Almond Cake

Slice of almond flour apple cake on plate.

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This easy Apple Almond Cake recipe is moist, tender, and full of sweet-tart apple flavor with a nutty almond crunch. A simple, cozy dessert perfect for fall, holidays, or with your morning coffee.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 358kcal

Author: Linda Warren

Ingredients

4 ounces almond paste
½ cup butter room temperature
½ cup sugar
4 eggs
½ teaspoon vanilla extract
½ teaspoon almond extract
1 ½ cups almond flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 large Honeycrisp apples most cored and sliced ¼-1/2” thick then halved (do not peel) and 1 ¼ cup cubed
½ cup sliced almonds
1-2 Tablespoons coarse sugar
Garnish: powdered sugar

Instructions

Preheat oven to 350°F. Spray a 9”x 2” round cake pan or a 9” springform pan with cooking spray then line the bottom with parchment paper and spray again.
In a large bowl of an electric mixer, beat almond paste, butter, and sugar until smooth and creamy, about 3 minutes.
Add eggs, one at a time, mixing well after each addition. Continue beating while adding extracts.
Combine almond flour, baking powder, and salt.
Stir dry ingredients into wet ingredients until just blended.
Add 1 ¼ cups diced apples and fold gently. Pour into prepared pan. Smooth top.
Place halved sliced apples in a circle along outer edge and a few smaller cut ones in center. Slightly press them in just to hold them in place.
Scatter almonds on top and sprinkle with coarse sugar.
Bake for 55-65 minutes or until a toothpick in the center comes out clean.
Cool for 15 minutes in pan on wire rack then remove carefully from pan. To remove from cake pan, carefully place another wire rack on top and turn cake over. Remove parchment paper then immediately turn back upright on another wire rack. If baked in a springform pan, just release and remove the outer ring. To remove the parchment paper from the bottom, just flip the cake on a wire rack as directed for the cake pan and invert again onto a cake plate.
When cake is completely cool, dust with powdered sugar.

Notes

STORE/FREEZE

Store cake, covered, at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.

Freeze cooled slices or the whole cake tightly wrapped in plastic wrap, then in foil, and finally in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

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