There’s something endlessly comforting about the scent of apples and almonds mingling in a warm kitchen—it takes me right back to an open-air market in Vienna, where pastries glistened behind glass and the air smelled like roasted nuts.
The base is a simple butter cake, tender and moist, but what sets it apart is the almond flour—it adds both richness and structure, much like you’d find in a French financier.
Sliced apples, thin as parchment, melt slightly into the batter as they bake, a nod to the way Turkish desserts layer fruit for flavor and texture. If you’ve never tried frangipane-style baking before, this is an excellent starting point—no fuss, no pastry cream, just straightforward flavor and technique.
Perfect For Slow Mornings!
- I first baked this on a rainy weekend when I missed European cafés—it was like a passport in cake form.
- I love how it fits into my busy life: minimal prep, no mixer required, and it doubles beautifully for guests.
- I swapped regular flour with almond flour once for texture—and never looked back; it adds richness and keeps me fuller longer.
- The apple slices caramelize just enough at the edges to taste like apple pie and marzipan had a cozy baby.
- Honestly, this cake tastes so good you’ll forget it’s subtly nutritious, especially when you pair it with strong coffee.
Almond Apple Cake Recipe
This tender almond apple cake blends warm cinnamon, buttery richness, and delicate apple slices into a moist, nutty crumb. Topped with sliced almonds and baked to golden perfection, it’s a cozy treat perfect for fall mornings or an elegant dessert with tea.
Equipment
- 8-inch cake pan or springform pan
- Parchment paper
- Mixing bowls (2 large)
- Whisk
- Rubber spatula
- Offset spatula
- Measuring cups and spoons or a digital scale
- Cake tester or toothpick
Ingredients
- Confectioners sugar, for dusting
- ¾ cup all-purpose flour
- 3 medium Honeycrisp apples, cut into ¼-½ -inch thick slices
- ⅓ cup almond flour
- ⅓ cup sliced almonds
- ¾ tsp baking powder
- ½ tsp kosher salt
- 2 tsp pure vanilla extract or vanilla bean paste
- 8 tbsp unsalted butter, melted and cooled slightly
- Pinch of ground nutmeg
- ¼ tsp ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 350°F and prepare an 8-inch cake or springform pan by lining it with parchment and greasing it with butter or baking spray.
- In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, salt, and cinnamon.
- In a separate bowl, vigorously whisk the eggs for about a minute until frothy.
- Add the sugar, melted butter, and vanilla extract, and whisk again until smooth.
- Pour the dry ingredients into the wet mixture and gently fold together with a rubber spatula until only a few flour streaks remain.
- Fold in half of the apple slices, then pour the batter into the prepared pan, smoothing the top with an offset spatula.
- Arrange the remaining apple slices on top, skin-side up, and sprinkle with sliced almonds.
- Bake for 50–55 minutes, or until a tester inserted into the center comes out clean.
- If the top browns too quickly, cover with foil during the last 20 minutes.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a plate, then flipping onto a platter.
- Dust with powdered sugar.
- Serve warm or let it cool completely before slicing.
Notes
- Use room temperature eggs for better emulsification and a fluffier texture.
- Sift the dry ingredients if your almond flour is clumpy to ensure an even batter.
- Choose a firm apple variety like Honeycrisp or Fuji so the slices hold their shape.
| Nutrition | Value |
| Calories | 439kcal |
| Carbohydrates | 53g |
| Fibre | 5g |
| Fat | 23g |
| Protein | 8g |
| Cholesterol | 73g |
Tips To Ease Your Job!
- Pre-measure everything first– Set out all your ingredients and measure them before you start mixing. It saves time and ensures you don’t miss anything—especially the baking powder or salt!
- Microwave apples briefly– If your apples are a bit firm, microwave the slices for 30 seconds to soften them slightly. They’ll fold into the batter more easily and bake up beautifully.
- Melt butter in the same bowl– Save dishes by melting the butter directly in the bowl you’ll mix your wet ingredients in. Just let it cool slightly before adding the eggs.
- Use a springform pan– It makes unmolding a breeze—no flipping, no risk of breaking your delicate almond topping. Plus, it looks bakery-perfect on the platter.
