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Almond Cake with Pink Apples Recipe

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4.2 from 46 reviews

This Almond Cake with Pink Apples is a delightful snacking cake featuring a slightly crunchy and chewy frangipane-like texture on the edges and top. The addition of thinly sliced blush pink apples adds beautiful color and a subtle fruity flavor. Freshly baked, it boasts a golden brown crust, becoming more moist and custardy over time. Perfect for those who enjoy a tender, almond-flavored cake with a fresh apple twist.

  • Total Time: 1 hour 40 minutes to 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Dry Ingredients

  • 1 ⅓ cups (125g) almond flour
  • 1 cup (200g) granulated sugar, plus 1 tablespoon extra for sprinkling
  • ¼ teaspoon kosher salt (Diamond Crystal preferred)
  • ⅓ cup (42g) all purpose flour
  • ¼ teaspoon baking powder

Wet Ingredients

  • ¾ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 8 Tbsp (113g, 4 oz) unsalted butter, room temperature, cubed
  • 3 large eggs

Fruits and Garnish

  • 4 medium apples (Mountain Rose variety recommended)
  • ¼ cup (31g) powdered sugar, for dusting

Instructions

  1. Prepare oven and pan: Place a rack in the center of the oven and preheat to 350°F (180°C, Gas Mark 4). Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and grease the sides with butter.
  2. Mix dry ingredients: In a food processor fitted with an S-blade, combine almond flour, 1 cup granulated sugar, kosher salt, almond extract, and vanilla extract. Pulse until fully blended. Scrape down the sides if clumps form due to the extracts.
  3. Add fats and eggs: Add the cubed butter and eggs to the processor and blend until the mixture is smooth with no visible butter pieces.
  4. Incorporate flour and baking powder: Add all-purpose flour and baking powder, process just until incorporated to avoid overmixing. Use a spatula to fold in any remaining flour bits gently. Pour the batter into the prepared pan and smooth the surface.
  5. Prepare apples: Peel and core the apples. Slice each apple half thinly crosswise, keeping the half intact to ensure uniform apple slices for decoration.
  6. Arrange apple slices on batter: Place one apple half in the center of the batter and arrange the remaining seven halves evenly around it, keeping them flat side down.
  7. Add finishing sugar: Sprinkle 1 tablespoon of granulated sugar evenly over the batter and apple slices to enhance caramelization during baking.
  8. Bake: Bake on the middle rack for 80-85 minutes until the top is golden brown and a toothpick inserted near the center apple comes out clean or with no crumbs. Begin testing for doneness after 60 minutes, checking every 10 minutes thereafter.
  9. Cool and dust with powdered sugar: Remove from oven and cool the cake on a rack. Once cooled, dust the top with powdered sugar using a sieve for a delicate finish.

Notes

  • Using Mountain Rose or blush pink apples adds visual appeal and flavor, but other firm, sweet-tart apple varieties work well.
  • Maintaining the apple halves intact while slicing them thinly helps keep the apple slices together for neat decoration.
  • Because the cake is very moist and contains raw apples, it requires longer baking time than typical almond cakes.
  • Check for doneness by inserting a toothpick near the apples, not just in the center, to ensure the batter has set completely.
  • This cake becomes more moist and custardy in texture as it sits, making it ideal for baking ahead and serving the next day.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 80-85 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/almond-cake-with-pink-apples-recipe/