Almond and apple cake
This almond and apple cake combines the nutty flavor of ground almonds with the sweetness of diced apples for a moist dessert. It's easy to make and perfect for any occasion.
Cook time 35 min
Prep time 20 min
Ingredients:
2/3 cup butter2/3 cup sugar
1 tsp vanilla extract
3 eggs
1/2 cup almonds
1 cup self-raising flour
1/3 cup milk (1% fat)
2 apples
Indulge in the delightful fusion of nutty almonds and sweet apples with this almond and apple cake recipe. Perfectly moist and packed with flavor, this cake is an excellent choice for dessert or a mid-day treat. Let's get started on creating this simple yet delicious cake that everyone will love.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
Peel, core, and dice the apples into small cubes. Set them aside for later use.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes with an electric mixer.
Add the vanilla extract and then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Gently fold in the ground almonds. Then, gradually add the self-raising flour, mixing until just combined. Be careful not to over-mix.
Pour in the milk and mix until the batter is smooth and fully combined.
Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Slice the almond and apple cake and serve. It pairs beautifully with a cup of tea or coffee!
Your almond and apple cake is now ready to be enjoyed! Whether served warm with a scoop of vanilla ice cream or simply on its own, this cake's moist texture and delightful flavors are sure to impress. Happy baking!
Almond and apple cake FAQ:
Bake the almond and apple cake for 45-50 minutes at 350°F (175°C). Check for doneness by inserting a toothpick into the center; it should come out clean.
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices, well-wrapped, for up to 3 months.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 teaspoon of baking powder for every cup of flour used. This will help achieve the same rise.
For the best flavor and texture, use firm apples like Granny Smith or Honeycrisp, which hold their shape during baking while providing a nice contrast to the almond flavor.
You can use an equal amount of unsweetened applesauce, coconut oil, or a vegan butter substitute for a dairy-free option. Keep in mind this may alter the cake's texture slightly.
Cooking Tips:
- Ensure that the butter is at room temperature before you begin, as this allows for easier creaming with the sugar.
- For best results, use fresh, crisp apples such as Granny Smith or Honeycrisp for a nice balance of sweetness and tartness.
- When folding in the flour, be careful not to overmix. This helps maintain the cake's light and fluffy texture.
- You can toast the almonds before incorporating them into the batter for an added depth of flavor.
- If you prefer a spicier cake, consider adding a pinch of cinnamon or nutmeg to complement the apples.
- Always check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
Nutrition Facts
10 ServingsCalories 290kcal
Protein 5g
Carbohydrates 30g
Fiber 1.97g
Sugar 18g
Fat 18g
More recipes
Golden syrup and almond puddings
Moist golden syrup and almond puddings for a delightful dessert.
24 Nov 2025Maple, macadamia, cashew and walnut tart
Indulge in a rich maple nut tart with macadamia, cashew, and walnut.
05 Feb 2026Chocolate raisin hazelnut loaf
Indulge in a moist Chocolate Raisin Hazelnut Loaf with glaze.
16 Feb 2026