Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/4 cups all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
2 large Granny Smith apples, peeled, cored, and thinly sliced
1 tablespoon granulated sugar (for topping)
1/4 cup sliced almonds (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan or line it with parchment paper.
Step 2: In a large bowl, cream together the softened butter and 3/4 cup sugar until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition, then stir in the vanilla and almond extracts.
Step 4: In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Step 6: Gently fold in about two-thirds of the sliced apples into the batter.
Step 7: Spread the batter evenly into the prepared pan. Arrange the remaining apple slices on top in a decorative pattern.
Step 8: Sprinkle the top with the remaining tablespoon of sugar and sliced almonds if using.
Step 9: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 10: Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Notes
Ensure your eggs are at room temperature to prevent the batter from curdling. You can replace Granny Smith with Honeycrisp for a sweeter profile.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Baked Goods
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 29g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 85mg
Keywords: apple almond cake, autumn dessert, almond flour cake, apple cake recipe
