The apple and almond cake is a soft and fragrant dessert, perfect to prepare in autumn.
Every time I make it, it reminds me of the genuine flavors of home, simple but always special.
It’s very easy to make, with a few common ingredients and quick preparation.
If you love traditional desserts, I also recommend the grandma’s apple cake, soft and timeless.
Another seasonal idea is the soft fig and walnut cake, with a rustic and fragrant taste.
The apples make the batter soft and moist, while the almonds add crunchiness and a touch of extra sweetness.
A rustic dessert, ideal for breakfast or family snack.
👉 Here you find the complete step-by-step recipe.
See you soon, Susy
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- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 405.16 (Kcal)
- Carbohydrates 38.26 (g) of which sugars 22.90 (g)
- Proteins 7.31 (g)
- Fat 25.26 (g) of which saturated 11.47 (g)of which unsaturated 6.66 (g)
- Fibers 2.25 (g)
- Sodium 91.31 (mg)
Indicative values for a portion of 108 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the apple and almond cake
- 2 apples (medium size)
- 2 eggs (medium)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/2 cup butter
- 2/3 cup sliced almonds
- 1 package baking powder
- 1 pinch salt
- 3/4 cup sliced almonds
- to taste brown sugar
Tools
- Bowl
- Hand whisk
- Pan 8 inches springform
How to prepare the apple and almond cake
I turn on the oven at 180°C static mode.
1. Preheat the oven at 180°C in static mode. Melt the butter and let it cool down.
2. In a bowl, beat the eggs with the sugar until obtaining a light and frothy mixture.
3. Add the melted butter, grated lemon zest and cinnamon. Mix with the whisk at low speed.
4. Sift the flour with the baking powder and add to the mixture, continuing to mix.
5. Wash, peel, and dice the apples. Add them to the batter along with the chopped almonds, mixing with a spatula.
6. Pour the mixture into the greased and floured mold, I used my homemade baking release. Decorate with apple slices, almond flakes, and brown sugar.
7. Bake at 180°C for about 40–45 minutes. Do the toothpick test to check the cooking.
8. Let it cool completely before unmolding and serving.
Storage and useful tips
I store it under a glass dome at room temperature for 3 days.
It can also be frozen in slices, wrapped in cling film, for up to 2 months.
Gluten-free variant: you can replace all-purpose flour with a gluten-free mix.
Freshness effect: add grated orange zest or a few drops of vanilla essence for a more intense scent.
Try it also with a tablespoon of honey in the batter for natural sweetness.
Questions and answers
Can I replace butter with oil?
Of course, use 70 g of seed oil: the cake will still be soft.
Can I use renette apples?
Yes, they are perfect because they soften during cooking and add moisture.
