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Apple Almond Cake Recipe

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3.9 from 39 reviews

  • Author: Ava
  • Total Time: 3 hours (including cooling and glazing time)
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This Apple Almond Cake is a moist and flavorful dessert featuring a blend of finely ground almonds, whole-wheat and all-purpose flours, and sweetened naturally with pure maple syrup. Tender diced apples add a delightful freshness, while a spiced maple glaze provides a glossy, cinnamony finish. Perfect for a cozy gathering or a special treat, this cake balances wholesome ingredients with rich flavors.

Ingredients

Cake

  • 1 cup whole raw unsalted almonds
  • 1 cup all-purpose flour
  • ½ cup white whole-wheat flour
  • 1 teaspoon baking soda, sifted
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup pure maple syrup, dark or amber
  • 8 tablespoons unsalted butter (1 stick), melted and cooled to room temperature
  • 2 large gold apples, peeled and diced

Glaze

  • 1 cup confectioners sugar, sifted
  • 3 tablespoons pure maple syrup, dark or amber
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch spring-form pan with cooking spray to ensure easy cake removal after baking.
  2. Grind Almonds and Mix Dry Ingredients: Place the whole raw unsalted almonds into a food processor fitted with a steel blade attachment. Pulse for 20 to 30 seconds until finely ground. Add the all-purpose flour, white whole-wheat flour, sifted baking soda, and salt, then pulse a few more times just to combine everything evenly.
  3. Beat Wet Ingredients: In a large bowl, beat the two large eggs together with 1 cup of pure maple syrup until the mixture is smooth and well combined. Gradually beat in the melted and cooled butter to the egg mixture ensuring a consistent texture.
  4. Combine Dry and Wet Mixtures: Gently fold the almond and flour mixture into the wet maple and egg mixture by hand. Make sure to mix thoroughly but avoid overmixing to keep the cake tender.
  5. Add Apples and Transfer to Pan: Fold in the peeled and diced gold apples evenly throughout the batter. Pour the combined batter into the prepared spring-form pan, smoothing the top with a spatula.
  6. Bake the Cake: Place the pan in the preheated oven and bake for 44 to 48 minutes. The cake is done when it springs back lightly to touch and a toothpick inserted in the center comes out with moist crumbs but no raw batter.
  7. Cool Completely: Remove the cake from the oven and set it on a wire rack. Allow it to cool completely in the pan before removing the sides of the spring-form pan.
  8. Prepare the Glaze: In a small bowl, stir together the sifted confectioners sugar, 3 tablespoons of pure maple syrup, 1 teaspoon apple cider vinegar, and ½ teaspoon ground cinnamon until smooth and free of lumps.
  9. Glaze the Cake: Run a knife carefully along the edges of the cake to loosen it, then remove the sides of the spring-form pan. Spread the prepared maple glaze evenly over the top of the cooled cake, allowing it to set slightly before serving.

Notes

  • For extra texture, lightly toast the almonds before grinding.
  • Use firm, crisp apples like golden delicious for the best flavor and texture balance.
  • The glaze can be made a few hours ahead and refrigerated, then spread just before serving.
  • This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • To make this cake nut-free, substitute ground almonds with additional flour and add a bit more butter for moisture.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/apple-almond-cake-recipe/