Easy Apple Cake with Almonds

Side view of a slice of apple cake with almonds.

5 from 3 votes

Inspired by the almond croissants my husband used to buy for me in college, my Easy Apple Cake with Almonds is the perfect not-too-sweet dessert. With thinly sliced apples, in a moist, almond scented cake, you’ll believe you’re in France, without paying airfare.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Brunch, Dessert

Cuisine: American, French

Servings: servings

Calories: 219kcal

Author: Cynthia

Equipment

Ingredients

3 apples such as honeycrisp or pink lady
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter plus more for greasing the pan
¾ cup granulated sugar
2 large eggs at room temperature
1 teaspoon almond extract
½ cup buttermilk
¼ cup untoasted sliced almonds
Raw or sparkling sugar optional, for the top before baking
Powdered sugar optional, for the top after cooled

US Customary - Metric

Instructions

Peel and core apples; slice ⅛-inch thick. Set aside.
Use butter or nonstick spray to grease an 9 inch cake pan or 10 inch cast iron skillet. If you plan to remove the cake from the pan for serving, line bottom of the pan with parchment paper and lay long strips across to use as handles to remove. Heat oven to 350°F.
Whisk flour with baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, or large bowl with a hand mixer, beat granulated sugar with ½ cup of butter for 3-4 minutes, until lightened in color and fluffy in texture.
Beat in eggs, one at a time, then almond extract, and beat mixture about 2 minutes, or until creamy.
Gradually add flour mixture in three batches, alternating with half of the buttermilk, mixing after each addition. Do not overmix. Some flour streaks should still be visible at this point. Fold most of the apple slices into the batter, leaving about ¼ of them to place on the top.
Place batter in prepared pan and press and smooth with an offset spatula, making sure there is batter in all the edges of the pan.
Arrange remaining apple slices on top of batter in concentric circles, gently pressing them in a bit, smoothing the batter afterwards. Scatter almonds on top. Sprinkle with sparkling or raw sugar, if desired.
Place in the oven and bake at 350°F for 45 to 50 minutes, or until a cake tester comes out clean, the top has browned, and the apples no longer feel firm when pierced with the tester.
Allow to cool in the pan until just warm, then transfer to a rack and sprinkle with powdered sugar. Serve in the pan, or remove from pan and transfer to a plate.
Slice and serve.

Notes

If you do not have buttermilk, place 2 tablespoons of yogurt in your measuring cup and add enough whole milk to equal ½ cup total (or 120 grams total of sour cream and whole milk.)

If you do not have raw or sparkling sugar, granulated sugar may be sprinkled on top prior to baking.

If planning to serve the cake on a platter, line bottom of the pan with parchment paper and lay long strips crosswise to use as handles, to ease removal (see post for photo)

Nutrition