Apple Almond Cake

Why You’ll Love This Recipe

I like this recipe because it’s both rustic and refined—it looks stunning on the table yet comes together with simple steps. The almond meal keeps it moist, while the whipped egg whites give it an airy texture. The apples add natural sweetness and juiciness, and the flaked almonds on top bring just the right crunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 Small Apples
1 pinch of Fine Table Salt
3 large Eggs
70 grams (1/3 cup) Brown Sugar
90 ml (1/3 cup) Canola or neutral cooking oil
90 ml (1/3 cup) Heavy, Thickened Cream
200 grams (2 cups) of Almond Meal/almond flour
1 tsp Ground Cinnamon
Flaked Almond – for tasting
Demerara Sugar (or raw sugar) – for tasting, optional

Directions

I begin by preheating the oven to 160°C/325°F and lining the bottom of a 22cm/9-inch springform pan with baking paper. I also grease the sides to ensure easy release.

I peel, core, and thinly slice the apples, setting them aside.

Next, I separate the eggs, placing the yolks in a large mixing bowl and the whites in a clean bowl for whipping. I add a pinch of salt to the whites and whisk until stiff peaks form.

In the yolk bowl, I whisk the brown sugar until frothy and light. Then I mix in the oil, cream, almond meal, and cinnamon.

Using a spatula, I gently fold in the whipped egg whites until the batter is smooth and airy.

I pour a third of the batter into the pan, add a layer of apple slices, then repeat with more batter and apples, finishing with apples on top.

I sprinkle flaked almonds and a little demerara sugar over the top for extra crunch.

The cake bakes for 45–50 minutes, after which I let it cool completely in the pan before removing. For a final touch, I sometimes dust with powdered sugar.

Servings and Timing

This cake makes 10 servings. Prep time is about 20 minutes, baking takes 45–50 minutes, and the total time is around 1 hour.

Variations

I sometimes use pears instead of apples for a softer, sweeter version. If I want more spice, I add a pinch of nutmeg or cardamom. For extra indulgence, I drizzle a little honey over the cake just before serving. A splash of vanilla extract in the batter also enhances the flavor beautifully.

Storage/Reheating

I keep the cake covered at room temperature for up to 2 days or in the fridge for 4–5 days. To serve warm, I reheat slices in a 300°F (150°C) oven for about 8–10 minutes. This cake also freezes well—I wrap slices individually and thaw at room temperature before serving.

FAQs

Can I make this cake without cream?

Yes, I can substitute the cream with plain yogurt or coconut cream for a different flavor and texture.

Is this cake gluten-free?

Yes, since it uses almond meal instead of wheat flour, it’s naturally gluten-free.

Can I use green apples instead of sweet ones?

Yes, tart apples like Granny Smith work beautifully and balance the sweetness of the cake.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean, the cake is ready.

Can I make this cake dairy-free?

Yes, I can replace the cream with a plant-based cream and use oil instead of butter.

Do I have to peel the apples?

I prefer peeling them for a smoother texture, but I can leave the skins on for a more rustic look.

Can I bake this in a different pan?

Yes, I can use a square or rectangular pan, though baking time may vary slightly.

How can I make the top extra crunchy?

I add more flaked almonds and demerara sugar before baking for a caramelized finish.

Can I prepare the batter ahead of time?

I don’t recommend it since the whipped egg whites can deflate. It’s best to bake immediately after mixing.

Can I serve this cake with toppings?

Yes, I love serving it with a dollop of whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Conclusion

This apple almond cake is light, nutty, and filled with apple goodness, making it perfect for both casual family desserts and elegant gatherings. I love how it stays moist, looks beautiful with its layered apples, and brings a touch of comfort to every bite. It’s a simple yet impressive cake I keep coming back to.