Apple Almond Cake Recipes

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APPLE ALMOND CAKE



Apple Almond Cake image

A deliciously simple and humble old-fashioned almond cake lined with apple slices.

Provided by Nellie

Categories     Dessert

Number Of Ingredients 12

1 cup - All purpose flour
⅓ cup - Whole almonds or almond flour
½ cup - Light brown sugar or caster sugar
1/4 cup - Unsalted Butter
½ cup - Milk
2 Eggs
½ tsp - Almond extract
1 tsp - Baking powder
½ tsp - Baking soda
¼ tsp - Salt
2 Medium sized apples peeled (cored and thinly sliced)
1 tbsp - Almond slices

Steps:

  • - If using whole almonds, grind the almonds along with the flour to form a fine powder.
  • - If using almond flour, mix both the flours evenly in a bowl.
  • - In a separate bowl, take the butter and sugar and whisk it until it turns pale and sightly fluffy.
  • - Add in the eggs and whisk until eggs are well combined.
  • - Add half of the flour and using a spatula, mix until all the flour is combined.
  • - Add in the milk and give this mixture another mix.
  • - Now shift in the remaining flour and baking powder, baking soda and salt into the bowl and fold everything gently until a smooth batter forms
  • - Pour the batter in a greased and lined baking pan and spread the sliced apples on top of the batter.
  • - Sprinkle the sliced almonds on top and bake the cake in a preheated oven for 45-55 minutes at 350 degrees until a knife comes out clean from the center.
  • - Let the cake cool to room temperature and enjoy!

Nutrition Facts : Calories 196 kcal, Carbohydrate 23 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 120 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

APPLE ALMOND CAKE



Apple Almond Cake image

A moist, not too sweet cake that is topped with thick slices of apple and an almond-cinnamon topping. So good!

Provided by Irmgard

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

3 large apples, peeled, quartered and cored
1 1/2 cups all-purpose flour
3/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, at room temperature
2/3 cup plain yogurt
1/3 cup butter, melted
1/2 teaspoon almond extract
1/4 cup almonds, sliced and blanched
2 tablespoons granulated sugar
3/4 teaspoon ground cinnamon

Steps:

  • Grease a 9" springform pan and set aside.
  • Peel, quarter and core the apples.
  • Cut each quarter into 3 pieces to make 36 wedges; set aside.
  • Make the topping by stirring together the sliced almonds, sugar and cinnamon; set aside.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt.
  • In a separate large bowl, whisk together the eggs, yogurt, butter and almond extract.
  • Pour over the dry ingredients and stir just enough to blend the wet into the dry.
  • Scrape the batter into the prepared pan, smoothing the top.
  • Arrange the apple wedges attractively over the batter, making a wider outer circles and a smaller inner circle; set aside.
  • Sprinkle the almond topping mixture over the apples.
  • Bake in the center of a 350 degree F oven until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
  • Let cool on a rack.
  • Release the side of the pan and serve with whipped cream.

FRENCH APPLE-ALMOND CAKE



French Apple-Almond Cake image

Makes 1 (8-inch) cake

Number Of Ingredients 14

2 Granny Smith apples (370 grams) peeled, cored, and thinly sliced
1 Gala apple (185 grams) peeled, cored, and thinly sliced
1 large egg (50 grams)
1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
½ cup (113 grams) unsalted butter, melted
1 tablespoon (15 grams) apple brandy
1 teaspoon (6 grams) vanilla bean paste
¾ cup (94 grams) all-purpose flour
¾ cup (72 grams) almond flour
2 teaspoons (10 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
¼ cup (60 grams) whole milk
2 large egg yolks (37 grams)
1½ tablespoons (10.5 grams) sliced almonds

Steps:

  • Preheat oven to 350°F (180°C). Spray an 8-inch springform pan with baking spray with flour.
  • In a medium bowl, combine Granny Smith and Gala apples. Microwave on high until apples are softened but not translucent, about 2 minutes. Let cool; strain excess liquid.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat egg and 2 tablespoons (24 grams) sugar at medium speed until pale in color, about 2 minutes. Stir in melted butter, brandy, and vanilla paste.
  • In a medium bowl, whisk together flours, baking powder, salt, and remaining 1 cup (200 grams) sugar. Gradually add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  • In a large bowl, whisk together 1 cup batter and egg yolks. Stir in apples until combined, reserving ¼ cup (46 grams) apples. Spread egg yolk batter into prepared pan. Top with remaining batter, smoothing with an offset spatula. Press reserved ¼ cup (46 grams) apples into top of batter, and sprinkle with almonds.
  • Place springform pan on a rimmed baking sheet to catch any drips. Bake in bottom third of oven for 30 minutes. Raise springform pan to middle of oven, and bake until a wooden pick inserted in center comes out clean, about 35 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a knife around edges of cake to loosen before removing from pan. Let cool completely on base of pan before serving.

HONEY-APPLE-ALMOND CAKE



Honey-Apple-Almond Cake image

Provided by Food Network Kitchen

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 16

4 large egg whites
1 cup sugar
1 teaspoon almond extract
3 sticks unsalted butter, cut into small pieces, at room temperature
3 tablespoons honey
Basic Vanilla Cake, recipe follows, baked and cooled
3/4 cup apple butter
Sliced almonds, toasted, for topping
2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream

Steps:

  • Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
  • Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
  • Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
  • Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
  • Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
  • Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

APPLE-ALMOND BAKE



Apple-Almond Bake image

When my children were young, they loved this apple dessert-and they still do 45 years later! I like it served plain at room temperature, but it's hard to resist when served warm with a small scoop of vanilla ice cream. -Barbara Estabrook, Rhinelander, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 1 dozen.

Number Of Ingredients 13

1/4 cup maple syrup
3/4 cup sugar
2 tablespoons cornstarch
2/3 cup cold water
2 tablespoons butter
1-3/4 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup almond flour
1 teaspoon baking soda
3/4 cup cold butter, cubed
5 cups sliced peeled tart apples (about 5 medium)
1/2 cup coarsely chopped salted roasted almonds

Steps:

  • Preheat oven to 350°. In a small saucepan, bring syrup to a boil; cook 3-5 minutes or until liquid is reduced by half., In a small bowl, mix sugar and cornstarch; whisk in water until smooth. Whisk into reduced syrup. Return to a boil; cook and stir 1-2 minutes or until thickened. Whisk in 2 tablespoons butter until blended. Remove from heat., In a large bowl, mix oats, flour, brown sugar, almond flour and baking soda; cut in cold butter until crumbly. Reserve 1-1/3 cups mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Arrange apples over top; drizzle with syrup mixture., Stir almonds into reserved crumb mixture; sprinkle over top. Bake 50-60 minutes or until apples are tender and topping is golden brown.

Nutrition Facts : Calories 433 calories, Fat 20g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 269mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 3g fiber), Protein 5g protein.

APPLE & ALMOND CAKE



Apple & almond cake image

This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil - and it's gorgeous

Provided by Emma Freud

Categories     Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 11

125ml (½ cup) olive oil
140g (½ cup) maple syrup or agave syrup
2 eggs
130g (1/2 cup) apple sauce (shop-bought or homemade)
185g (2 cups) ground almonds
1 tsp baking powder
1 tsp cinnamon
1 apple , skin-on, cored and diced
tiny splash olive oil
1 tbsp maple syrup
½ tsp cinnamon

Steps:

  • Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
  • In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
  • While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.

Nutrition Facts : Calories 377 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

APPLE FRANGIPANE CAKE



Apple Frangipane Cake image

This is a dense, moist, and very flavorful apple frangipane cake that is very almond-forward in a yummy way. The apples complement it nicely and I loved the crunch of the toasted almonds on top.

Provided by Pam Lolley

Time 2h15m

Yield 12

Number Of Ingredients 13

½ cup unsalted butter, softened
6 tablespoons unsalted butter, softened
1 (7 ounce) package almond paste
1 cup white sugar
1 teaspoon vanilla bean paste
5 large eggs
1 cup sifted cake flour
½ teaspoon kosher salt
2 medium Apples, raw
1 tablespoon unsalted butter, melted
1 tablespoon white sugar
¼ cup powdered sugar, or to taste
2 tablespoons toasted sliced almonds, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
  • Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
  • Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
  • Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 41.3 g, Cholesterol 115.6 mg, Fat 21.7 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 113.1 mg, Sugar 22.9 g

DANISH APPLE-ALMOND CAKE



Danish Apple-Almond Cake image

Whip up a homemade coffee cake and have it in the oven in minutes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 2h

Yield 8

Number Of Ingredients 8

1/2 cup butter or margarine, softened
1/2 cup granulated sugar
3 eggs
1 teaspoon almond extract
1 1/2 cups Original Bisquick™ mix
3 medium baking apples, peeled, cut into eighths
1 teaspoon powdered sugar
1/4 cup sliced almonds, toasted if desired

Steps:

  • Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.
  • In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute. Add eggs and almond extract; beat on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds or until combined.
  • Spread batter in bottom of pan. Press apple pieces, cut sides down, into batter. Bake 1 hour to 1 hour 10 minutes or until apples are tender and cake is golden brown.
  • Cool 30 minutes at room temperature. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.

Nutrition Facts : Calories 320, Carbohydrate 33 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 20 g, TransFat 1 g

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From food52.com


APPLE ALMOND BREAKFAST CAKE - WOLF GOURMET
Preheat the oven to Bake 350°F. Grease the bottom and sides of a 9-by-13-inch baking pan with the softened butter. Set aside. Add 1 cup almonds and rolled oats to the blender. Select Manual/Lo and press start. Gradually increase the speed to Speed 8 and blend until almonds and oats are finely ground, about 20 seconds.
From wolfgourmet.com


APPLE CAKE - HEALTHY SEASONAL RECIPES
2019-09-20 Place almonds in a food processor fitted with a steel blade attachment. Process until the almonds are finely ground, 20 to 30 seconds. Add all-purpose flour, whole-wheat flour, baking soda and salt and pulse to combine. Beat eggs and 1 cup maple syrup in a large bowl until smooth. Gradually beat in butter.
From healthyseasonalrecipes.com


APPLE ALMOND RICOTTA CRUMBLE CAKE - COOKING WITH NONNA
2020-10-17 Get the Ingredients you need for this Recipe HERE! Preheat your oven to 350 degrees. Spray a 9 inch springform pan with baking spray. Pass the Ricotta through a strainer into a mixing bowl to smooth out any lumps. Add in the cinnamon and extracts and mix well. Fold in the apple chunks. Set aside.
From cookingwithnonna.com


APPLE ALMOND CAKE – NO FLOUR, NO REFINED SUGAR | BIBOUZI
2017-05-29 2 eggs, Zest of an orange, 2 apples, diced, Almond chips to decorate. Preheat oven to 320F. Mix all ingredients except apples and almonds. Add the apples to the mixture and incorporate them well. Pour everything into a 20 cm baking tin that you have wrapped beforehand in parchment paper. Garnish with the almond chips.
From bibouzi.com


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