Buttery Apple Almond Cake

Hello, welcome! As fall swings in, we have all things pumpkin spice and apple cinnamon; the warming scents and flavors of cooler temperatures and cozier days. Today I have a perfect cake for those of us who are not quite ready to dive head first into fall. This Buttery Apple Almond Cake puts the sweet, tart flavor of fresh Honey Crisp Apples at the forefront; without cinnamon or much in the way of warming spices, this cake is fresh and light. Perfect with a cup of tea in the afternoon, or breakfast, this cake is simple and delicious. Let’s get to it!

Before we start, preheat the oven to 350 degrees F. Then, butter and flour an 8-inch cake tin; line the bottom with a round of parchment and lightly spray the parchment with baking spray – an extra insurance policy.

Buttery Apple Almond Cake Batter

We have only a few ingredients besides the apples for this cake. A little all purpose flour, almond flour, baking powder, eggs, sugar, ground ginger and kosher salt, vanilla and melted butter.

I am going to use my mandoline slicer to slice the apples in uniform 1/4-inch slices. My Honey Crisp Apples are small, so I have five to equal 4 cups of apples. I slice the whole apple, then I just slice the core out of the pieces that have it.

With everything prepped and my melted butter cooling, I am ready to mix the batter. In a small bowl, whisk together the flour, almond flour, baking powder, salt and ground ginger.

In a large bowl, whisk the eggs until light and foamy. I find eggs get foamy faster by whisking in a back and forth or side to side motion, rather than in a circular motion.

Then whisk the sugar into the eggs, followed by the melted butter and the vanilla.

Once the wet ingredients are whisked together and smooth, gradually whisk the flour mixture into the wet mixture. Mix just until it all comes together and there are no more dry bits left.

Now add half of the apples to the batter and use silicone spatula to separate the apple slices and get them evenly mixed in the batter.

Pour the batter in the prepared cake tin. Then, arrange the rest of the apple slices on the top of the batter.

Time to Bake

Bake the cake for 50-55 minutes, until golden brown on top and a cake tester poked in the center comes out clean. Take a peek at the cake about 30 minutes in to cover with foil if the top is browning too quickly.

When the cake has finished baking, let it cool in the tin set on a wire rack for 10-15 minutes. When the tin is less hot to the touch, carefully invert the the cake onto a wire rack or plate, pull off the parchment and then flip it back onto the wire rack to finish cooling. Just before serving, dust the top with powdered sugar if desired. Enjoy the cake while it’s still warm, or cooled. It’s delicious!

This cake is from the latest issue of Southern Living Magazine. I just love how it lets the apples shine, on their own – there isn’t any cinnamon to change or obscure the wonderful sweet tart flavor of Honey Crisp Apples. It’s a perfect way to enjoy the fall harvest and to celebrate apple season in a fresh, light cake.

I do hope you make this cake, it’s really wonderful. If you’re interested in a different cake with seasonal fruit, plums are still in season, try Super Easy Plum Cake. Have a great day, take care and be well! xo Kelly

Key Equipment

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Buttery Apple Almond Cake

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Dessert – American

By Southern Living – Serves: 8

Prep Time: 20 Minutes – Cooking Time: 50 Minutes – Total Time: ~1 Hour, 10 Minutes

This Buttery Apple Almond Cake puts the sweet tart flavor of Honey Crisp Apples in the spotlight in this fresh and light seasonal fruit cake.

Ingredients

• Unsalted Butter, Flour and Baking Spray, for the tin and parchment
• 3/4 cup All-Purpose Flour
• 1/4 cup Almond Flour
• 3/4 tsp. Baking Powder
• 1/2 tsp. Kosher Salt
• 1/4 tsp. Ground Ginger
• 2 Large Eggs
• 3/4 cup Granulated Sugar
• 1/2 cup Unsalted Butter, melted and cooled slightly
• 2 tsp. Vanilla Extract
• 3 Medium-Size Honey Crisp Apples (about 1 1/4 lb. total), cut into 1/4-in.-thick slices (4 cups sliced)
• Powdered Sugar, for garnish

Instructions

1

Preheat the oven to 350 degrees F. Then, butter and flour an 8-inch cake tin; line the bottom with a round of parchment and lightly spray the parchment with baking spray.

2

In a small bowl, whisk together the flour, almond flour, baking powder, salt and ground ginger.

3

In a large bowl, whisk the eggs until light and foamy.

4

Then whisk the sugar into the eggs, followed by the melted butter and the vanilla.

5

Once the wet ingredients are whisked together and smooth, gradually whisk the flour mixture into the wet mixture. Mix just until it all comes together and there are no more dry bits left.

6

Now add half of the apples to the batter and use silicone spatula to separate the apple slices and get them evenly mixed in the batter.

7

Pour the batter in the prepared cake tin. Then, arrange the rest of the apple slices on the top of the batter.

8

Bake the cake for 50-55 minutes, until golden brown on top and a cake tester poked in the center comes out clean. Take a peek at the cake about 30 minutes in to cover with foil if the top is browning too quickly.

9

When the cake has finished baking, let it cool in the tin set on a wire rack for 10-15 minutes. When the tin is less hot to the touch, carefully invert the the cake onto a wire rack or plate, pull off the parchment and then flip it back onto the wire rack to finish cooling. Just before serving, dust the top with powdered sugar if desired. Enjoy the cake while it's still warm, or cold.

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