Apple_almond_cake Recipe

I absolutely love this recipe because it’s the perfect blend of cozy nostalgia and a slight modern twist, with the almond flour adding a subtle nutty depth. Plus, there’s something incredibly satisfying about the warm, buttery aroma of apples and almonds baking in the oven—it’s like a comforting hug in cake form.

I enjoy the fragile balance of flavors in my Apple Almond Cake. Mixing 1 cup all-purpose flour with 1/2 cup almond flour makes a tender cake, and 1 teaspoon baking powder guarantees a perfect rise.

With crisp apples and sweet almond notes, this is a nutritious treat that is as satisfying as it is good for you.

Ingredients

All-purpose flour:
Delivers form; another important source of carbs; terrific Tupperware for baked goods.

Almond flour:
Imparts wetness; abundant in protein; feature healthy fats.

Apples:
Sweetness derived from nature; fiber abundance; moisture and flavor that astound.

Unsalted butter:
Contributes depth; augments the mouthfeel; supplies unctuousness.

Granulated sugar:
Sugars boost cake sweetness and help it stay moist.

They also participate in browning reactions that give the cake its characteristic flavor and color.

Sliced almonds:
Adds a satisfying crunch; supplies beneficial lipids; brings out the taste of almonds.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 apples, peeled, cored, and thinly sliced
• 1/4 cup sliced almonds
• 1 tablespoon powdered sugar, for dusting

Instructions

1. Set your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it.

2. In a medium bowl, combine the all-purpose flour, almond flour, baking powder, and salt. Whisk them together. Set the mixture aside.

3. In a big basin, mix the softened butter and sugar until you get a consistent, fluffy texture.

4. Add the eggs one at a time to the mixture of butter and sugar, beating well after each addition. Add the extracts, stirring to incorporate them into the batter.

5. Fold the dry ingredients into the wet mixture, mixing until combined. Do not over-mix.

6. Carefully fold the sliced apples into the batter, making sure they are evenly distributed.

7. Into the cake pan that you prepared, pour the batter. Smooth the top with a spatula.

8. Distribute the sliced almonds uniformly over the upper surface of the cake.

9. Cook for 35 to 40 minutes, or until a toothpick poked into the middle comes out clean.

10. Let the cake cool in the pan for 10 minutes. Then, invert the cake onto a wire rack so it can cool completely. Before serving, dust the cake with powdered sugar.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Medium mixing bowl
4. Large mixing bowl
5. Whisk
6. Hand mixer or stand mixer
7. Rubber spatula
8. Measuring cups
9. Measuring spoons
10. Knife
11. Peeler
12. Wire rack
13. Toothpick

FAQ

• Question:Is it permissible to use a different variety of flour in place of all-purpose flour?
  Answer:
  You can substitute whole wheat flour or a gluten-free flour blend, but the texture might differ a little.
• Question:Which kind of apples is optimal for the cake?
  Answer:
  Apples with a tart flavor, such as Granny Smith, or slightly sweeter ones, like Honeycrisp, are good for achieving a balanced flavor.
• Question:Is it possible to make this cake without dairy?Answer: Yes, you may use a dairy-free substitute for butter, such as coconut oil or a vegan butter alternative, when you make this cake.
• Question:Can the almond extract be left out? Answer: The almond extract is optional. You can leave it out or substitute it with a greater quantity of vanilla extract to give the recipe a different flavor profile.
• Question:Is it possible for me to make this cake ahead of time? Answer: Yes, you can make it a day before. Keep it in an airtight container at room temperature.
• Question:What can I use as a garnish in place of almond slices? Answer: You might use diced walnuts or pecans, or merely skip the garnish and dust the cake with some powdered sugar.

Substitutions and Variations

Whole wheat flour: Substitute with all-purpose flour if you want a nuttier flavor. Use a gluten-free flour blend if you want a gluten-free product.
Hazelnut flour or cashew flour can be substituted for almond flour.
Sugar that is in a granular form: Change it out for coconut sugar or honey; these are much better and more natural sweetener options.
Use coconut oil or vegan butter for a dairy-free substitute.
Almonds, sliced: Replace with chopped walnuts or pecans, which provide a similarly nutty texture but with a different kind of nuttiness.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs and butter are at room temperature. This helps them blend more smoothly, resulting in a lighter, more uniform batter and a fluffier cake.

2. Toss Apples in Flour Before folding the apple slices into the batter, toss them in a tablespoon of the dry flour mixture. This can help prevent the apples from sinking to the bottom of the cake.

3. Avoid Over-Mixing When combining the wet and dry ingredients, mix just until everything is incorporated. Over-mixing can lead to a dense cake.

4. Evenly Slice Apples Make sure the apple slices are uniformly thin. This ensures even baking and consistency in texture throughout the cake.

5. Monitor Baking Time Ovens can vary, so start checking for doneness a few minutes before the suggested cooking time. Insert a toothpick in the center; it should come out clean or with a few crumbs for a perfectly baked cake.