When life gives you apples a’plenty – as it does this time of year – make the most of them and bake an apple and almond cake!
There is such a variety of apples out there with different levels of sweetness and crunch. If you find yourself a little bored with your usual options, now is the season to talk to your local farmers and sellers to find out more about trying out new local varietals.
Note: The sweetness of this cake will vary depending on what kind of apples you use, and you should adjust sugar levels in the recipe accordingly: i.e. more sugar if you’re baking with a tart apple like a granny smith and less sugar if you’re using a macon or fuji apple.
If you’d like to make this cake gluten free, you can go all almond flour and not half-and-half like in the recipe; the texture will be less fluffy and the cake will have a little less crumb to it just FYI.
While the cake was still warm, I brushed it with some light honey using a pastry brush – for some extra sheen. Before serving, top the cake with a little powdered/confectioner’s sugar.
- 4-5 medium sized apples, quartered, cored and thinly sliced.
- 1 cup to ¾ cup of sugar (depending on apple sweetness)
- 1 packet vanilla sugar
- 1 cup AP flour
- 0.5 cup almond meal or almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 3 eggs
- 1 stick of butter, melted
- 0.25 cup of crushed almonds
- confectioner's sugar for dusting on top (optional)
- Preheat oven to 355 F / 180 C. Grease and line and springform pan with wax paper or baking paper.
- Toss the sliced apples with vanilla sugar and set aside.
- In a large bowl, whisk together the flours, baking powder, cinnamon, vanilla, eggs and butter until smooth. Gently fold in half of the apples.
- Pour batter into the pan and distribute evenly. Top with remaining apples and sprinkle with crushed almonds.
- Bake for approximately 1 hour and 10 minutes, until the middle of the cake is set. Let cool before dusting with confectioner's sugar.
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