Triple-Almond Apple Cake – Recipe! Image 1
Cake, Laugh

Triple-Almond Apple Cake – Recipe!

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This time of the year is always a good time to bake with apples.  There are so many varieties to choose from, and some of the best baking apples tend to have a sweet and sour combination of flavors that can hold up in a batter.  I tend to use Granny Smith, Gala or Honeycrisp, but depending upon where you live, choose apples that are firm and flavorful.  Almonds and apples taste marvelous together, a true combination that compliment each other.  There’s something about the sweet nuttiness of almonds that is pure pleasure, especially when paired with a crisp ripe apple.

One ingredient that packs a punch of almond flavor, while creating a soft crumb cake is almond paste.  Almond paste can be found in most grocery stores these days, or made from scratch.  Sometimes it is confused with marzipan, which is a similar combination of ingredients, but used in candies, or to cover cakes, and tends to be a lot sweeter.  What I love about almond paste is that it gives my cake recipe a big dose of almond, while creating a super moist environment for the apples to steam, and the mixture to rise during baking.  This simple single-layer cake tastes almond-y and apple-y in every bite.  It’s perfect to serve for dessert, but I find a good slice at breakfast time is pretty inviting too.

Triple-Almond Apple Cake – Recipe! Image 2

Ingredients

3 apples, peeled and diced

1 teaspoon lemon juice

12 tablespoons butter, room temperature

3/4 cup granulated sugar

4 large eggs

1 cup almond paste

1/4 teaspoon almond extract

1 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sliced almonds

(Makes 9-inch Cake)

Triple-Almond Apple Cake – Recipe! Image 3

Triple-Almond Apple Cake – Recipe! Image 4

Triple-Almond Apple Cake – Recipe! Image 5

To Prepare:

  1. Preheat oven to 350 degrees.  Line 9-inch cake pan with parchment and spray with cooking spray or spread with butter.
  2. In a bowl, combine diced apples and lemon juice.  Set aside.
  3. In a stand mixer or large bowl, cream butter and sugar for 3 minutes.  Add eggs one at a time, mixing 1 minute in between additions.
  4. Add almond paste and almond extract.  Mix for 1 minute until combined.
  5. Add flour, baking powder and salt.  Mix on low for 1 minute.  Add all, but 1/2 cup of diced apples to batter, stirring by hand to incorporate.
  6. Spoon batter into pan and top with remaining apples, and sliced almonds.
  7. Bake in oven for 50-60 minutes, or just until top of cake is set.  Remove and let cool for 30 minutes before removing from pan.
  8. Loosen edges with knife and invert onto a plate, then invert back onto a serving plate, or cake stand.  Serve room temperature or cold.  Enjoy!

 

 

 

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