APPLE ALMOND CAKE
A deliciously simple and humble old-fashioned almond cake lined with apple slices.
Provided by Nellie
Categories Dessert
Number Of Ingredients 12
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
HONEY-APPLE-ALMOND CAKE
Provided by Food Network Kitchen
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 16
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 TEACAKE
This is not a rich or heavy cake. It is a simple cake that is great served with tea or coffee - either cold or warm, with cream if desired. Eat within 2 days. Australian measurements used. (Aust. Women's Weekly)
Provided by auntchelle
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180 Deg C (350 Deg F or Gas Mark 4). Grease then line a 20cm deep round cake pan with baking paper.
- Using an electric mixer cream butter and sugar in a small bowl, until pale in colour and light and fluffy.
- Beat in eggs, one at a time, until combined.
- Transfer mixture to a large bowl. Stir in half of the milk and half of the sifted flours. Then stir in the remaining milk and flour.
- Spread into prepared pan. Sprinkle evenly with the apple then top with the almonds.
- Bake for about 45 minutes or until a skewer inserted into the cake comes out clean. Stand for 5 minutes then carefully turn onto a wire rack to cool.
DANISH APPLE-ALMOND CAKE
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
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
ALMOND TEA CAKES
When I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas, double the recipe and freeze half for later. -Janet Fennema Ringelberg, Troy, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill. , For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon filling into each. Cover with quarter-sized circles of dough. , Brush with a little milk and top with an almond. Bake at 350° until golden, 14-16 minutes.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 73mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
APPLE ALMOND CAKE
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
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.
APPLE & ALMOND CAKE
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
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
EASY APPLE TEA LOAF CAKE
Easy moist apple cake with cinnamon and ginger
Provided by cuppycake3
Time 1h
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 150. Cream the butter with the sugar with an electric whisk for at least 2 mins
- Whisk in the 2 eggs
- Sieve the flour and cinnamon and ginger into the mixture and fold in. Add the chopped apple by folding in too
- Place in a greased or silicon loaf tin and bake for 40 mins. Put a skewer in the middle of cake to see if it comes out clean. If not cooked give it 5 mins longer
- After cooled for 10 mins place cake on a wire rack. When completely cooled drizzle melted chocolate on top if desired
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