Whenever I need a screen break from configuring my website’s backend, I head straight to the kitchen to test another international recipe. I recently make this gorgeous Apple Almond Cake, and after tweaking the measurements and techniques to make it my own at home, I can confidently say it is an absolute winner!
With a tender, cinnamon-spiced crumb packed with tart apples and a beautifully toasted almond topping, this cake is the perfect rustic dessert. It is exactly the kind of show-stopping recipe that looks incredible published online but feels so warm and cozy to eat in real life. Grab your favorite springform pan, and let’s get baking!
Recipe by ikosun_kitchen
Try More Cakes Recipes:
- Joanna Gaines Almond Cake
- Blueberry Cake Recipe
- Berry Mascarpone Layer Cake Recipe
- Pioneer Woman Ice Cream Sandwich Cake Recipe
- Ina Garten Mocha Chocolate Icebox Cake Recipe
Why You Will Love This Recipe
- The Perfect Crunch: The generous layer of sliced almonds on top toasts beautifully in the oven, providing an incredible crunch that contrasts with the soft, fluffy cake.
- Not Too Sweet: By using tart apples (like Granny Smith) and a hint of lemon juice, the sweetness of the sugar and vanilla is perfectly balanced.
- Pantry-Friendly: Aside from picking up some fresh apples and sliced almonds, this recipe uses standard baking staples you likely already have in your kitchen.
- Moist and Tender: The natural juices from the apples release into the batter as it bakes, ensuring the cake stays incredibly moist for days.
- Beautiful Presentation: The rustic, golden-brown almond topping looks bakery-worthy with zero fancy piping or frosting skills required!
🍎 Ingredients
For the Apples:
- 3–4 apples (a tart/sour variety, like Granny Smith)
- Juice of ½ lemon
For the Batter:
- 3 eggs (medium size)
- 170 g granulated sugar (a little less than 1 cup)
- 1 packet of vanilla sugar (or 1 teaspoon vanilla extract)
- 130 g butter (melted)
- 200 g all-purpose flour (1.5 cups)
- 15 g baking powder (about 2 teaspoons)
- 80 ml milk, at room temperature (a little more than half a Turkish tea glass, or about ⅓ cup)
- ½ teaspoon cinnamon
For the Topping:
- 100 g sliced or slivered almonds
- Powdered sugar (optional, for dusting after baking)
🥮 How to Make It
- Prep the Apples: Peel and core the apples, then cut them into small cubes. Toss them immediately with the fresh lemon juice in a bowl so they do not oxidize and turn brown.
- Whip the Eggs: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla together with a mixer for about 3 to 4 minutes, until the mixture reaches a thick, creamy, and pale consistency.
- Add the Butter: Pour in the melted butter and mix it in briefly.
- Combine Wet and Dry: In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually add this dry mixture into the whipped egg mixture, alternating with splashes of the room-temperature milk. Mix until just combined.
- Fold in Apples: Carefully fold the prepared apple cubes into the batter using a spatula.
- Prep the Pan: Grease a 26 cm (10-inch) springform pan or line the bottom with parchment paper. Pour the cake batter into the pan and use a spatula to spread it out into an even layer.
- Add the Almonds: Sprinkle the sliced or slivered almonds evenly across the top of the batter.
- Bake: Bake in a preheated oven at 175°C (350°F) using conventional top and bottom heat for about 40 minutes.
- The Parchment Trick: Keep an eye on the cake! About 10 minutes before the baking time is up, loosely cover the top of the pan with a piece of aluminum foil or parchment paper so the almonds and the top of the cake do not burn or get too dark.
- Cool and Serve: Once a toothpick inserted into the center comes out clean, remove the cake from the oven. Let it cool slightly in the pan before releasing the springform ring. Dust with powdered sugar if desired, and enjoy!
Pro Recipe Tips
- Choose the Right Apples: Stick to tart, firm baking apples like Granny Smith, Braeburn, or Honeycrisp. They hold their shape in the oven and provide that necessary sharp flavor to cut through the sweet batter.
- Dice Evenly: Cut your apples into uniform, small cubes. If the chunks are too large, the cake might fall apart when you try to slice it.
- Whip for Volume: Do not rush the egg and sugar step! Beating them together for a full 3 to 4 minutes until they are pale and creamy incorporates vital air into the batter, giving you a much lighter cake.
- Room Temperature Milk: Always use room temperature milk. If you pour cold milk directly into the batter with the melted butter, the butter will instantly seize and clump up.
- The Foil Trick is Mandatory: Because the cake bakes for 40 minutes, the delicate sliced almonds on top can easily burn. Check the cake at the 30-minute mark if the nuts are golden brown, lightly place a sheet of aluminum foil or parchment paper over the pan for the final 10 minutes.
What To Serve With Apple Almond Cake
This Apple Almond Cake is incredibly cozy and begs to be served with a hot beverage! Pair a generous slice with a steaming mug of freshly brewed coffee, a spiced chai latte or a classic Earl Grey tea. If you are serving it as an after-dinner dessert, it is absolutely divine when served slightly warm with a massive scoop of vanilla bean ice cream or a dollop of softly whipped cream on the side.
How to Store
- At Room Temperature: Store the cooled cake in an airtight container or under a cake dome for up to 2 days. The apples will continue to keep the crumb moist.
- In the Fridge: For longer storage, keep it in an airtight container in the refrigerator for up to 4 to 5 days. Bring slices back to room temperature or pop them in the microwave for 10 seconds before eating.
- In the Freezer: This cake freezes very well! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature.
FAQs
Do I really need to peel the apples? Yes, it is highly recommended. Apple skin does not break down much during a 40-minute bake, which can leave a chewy, unpleasant texture inside the soft cake crumb.
Can I use walnuts or pecans instead of almonds? Absolutely! Chopped walnuts or pecans pair wonderfully with the cinnamon and apples. Just keep a close eye on them in the oven so they do not burn.
Can I make this in a regular cake pan if I don’t have a springform pan? You can, but it is much harder to remove without ruining the beautiful almond topping. If you must use a standard 10-inch round cake pan, line the bottom and the sides with parchment paper so you can carefully lift the cake out once it cools.
Nutrition Facts
(Per serving, assuming the cake is cut into 10 slices)
- Calories: 310 kcal
- Total Fat: 17 g
- Saturated Fat: 8 g
- Cholesterol: 75 mg
- Sodium: 140 mg
- Total Carbohydrates: 35 g
- Dietary Fiber: 2 g
- Sugars: 21 g
- Protein: 6 g
Apple Almond Cake Recipe
Course: Desserts, Cake, BreakfastCuisine: AmericanDifficulty: Medium10
servings20
minutes40
minutes310
kcal1
hour5
minutesWhenever I need a screen break from configuring my website’s backend, I head straight to the kitchen to test another international recipe. I recently make this gorgeous Apple Almond Cake, and after tweaking the measurements and techniques to make it my own at home, I can confidently say it is an absolute winner! With a tender, cinnamon-spiced crumb packed with tart apples and a beautifully toasted almond topping, this cake is the perfect rustic dessert. It is exactly the kind of show-stopping recipe that looks incredible published online but feels so warm and cozy to eat in real life. Grab your favorite springform pan, and let’s get baking!
Ingredients
- For the Apples:
3–4 apples (a tart/sour variety, like Granny Smith)
Juice of ½ lemon
- For the Batter:
3 eggs (medium size)
170 g granulated sugar (a little less than 1 cup)
1 packet of vanilla sugar (or 1 teaspoon vanilla extract)
130 g butter (melted)
200 g all-purpose flour (1.5 cups)
15 g baking powder (about 2 teaspoons)
80 ml milk, at room temperature (a little more than half a Turkish tea glass, or about ⅓ cup)
½ teaspoon cinnamon
- For the Topping:
100 g sliced or slivered almonds
Powdered sugar (optional, for dusting after baking)
Directions
- Prep the Apples: Peel and core the apples, then cut them into small cubes. Toss them immediately with the fresh lemon juice in a bowl so they do not oxidize and turn brown.
- Whip the Eggs: In a large mixing bowl, beat the eggs, granulated sugar, and vanilla together with a mixer for about 3 to 4 minutes, until the mixture reaches a thick, creamy, and pale consistency.
- Add the Butter: Pour in the melted butter and mix it in briefly.
- Combine Wet and Dry: In a separate bowl, whisk together the flour, baking powder, and cinnamon. Gradually add this dry mixture into the whipped egg mixture, alternating with splashes of the room-temperature milk. Mix until just combined.
- Fold in Apples: Carefully fold the prepared apple cubes into the batter using a spatula.
- Prep the Pan: Grease a 26 cm (10-inch) springform pan or line the bottom with parchment paper. Pour the cake batter into the pan and use a spatula to spread it out into an even layer.
- Add the Almonds: Sprinkle the sliced or slivered almonds evenly across the top of the batter.
- Bake: Bake in a preheated oven at 175°C (350°F) using conventional top and bottom heat for about 40 minutes.
- The Parchment Trick: Keep an eye on the cake! About 10 minutes before the baking time is up, loosely cover the top of the pan with a piece of aluminum foil or parchment paper so the almonds and the top of the cake do not burn or get too dark.
- Cool and Serve: Once a toothpick inserted into the center comes out clean, remove the cake from the oven. Let it cool slightly in the pan before releasing the springform ring. Dust with powdered sugar if desired, and enjoy!
Notes
- Choose the Right Apples: Stick to tart, firm baking apples like Granny Smith, Braeburn, or Honeycrisp. They hold their shape in the oven and provide that necessary sharp flavor to cut through the sweet batter.
Dice Evenly: Cut your apples into uniform, small cubes. If the chunks are too large, the cake might fall apart when you try to slice it.
Whip for Volume: Do not rush the egg and sugar step! Beating them together for a full 3 to 4 minutes until they are pale and creamy incorporates vital air into the batter, giving you a much lighter cake.
Room Temperature Milk: Always use room temperature milk. If you pour cold milk directly into the batter with the melted butter, the butter will instantly seize and clump up.
The Foil Trick is Mandatory: Because the cake bakes for 40 minutes, the delicate sliced almonds on top can easily burn. Check the cake at the 30-minute mark if the nuts are golden brown, lightly place a sheet of aluminum foil or parchment paper over the pan for the final 10 minutes.
