Apple and Almond Cake

PIn it

Introduction

This is a tender, fruit-studded butter cake where sliced apples nestle into the batter and soften as it bakes, creating pockets of sweetness throughout. The almond flavoring runs through the crumb without overpowering it, and the whole cake takes about 90 minutes from start to serving. It works equally well warm with cream or cold the next day.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8–10

Ingredients

• 5 ounces (145 g) butter
• 2 eggs
• 8 ounces (230 g) caster sugar
• 1 teaspoon almond essence
• 8 ounces (230 g) self-raising flour
• 1½ level teaspoons baking powder
• approx. ¾ pounds (330 g) peeled cooking apples (e.g. Bramleys)
• icing sugar to dredge

Instructions

1. Grease a 9-inch (23 cm) loose-bottomed spring-form cake tin.
2. Gently melt the butter in a pan, then pour into a large bowl.
3. Add the eggs, sugar, and almond essence and stir well until mixed. Then add the flour and baking powder. Stir well-at this point, it should be a stiff mixture.
4. Spread just under two-thirds of the mixture into the cake tin.
5. Immediately afterwards, peel, core and slice the apples and arrange on top of the mixture in the tin. Cover these with the remainder of the cake mixture. At this stage, the cake may appear “untidy”, but the cooking process eliminates most unevenness or gaps in the surface.
6. Bake for 1¼ to 1½ hours in a preheated oven at 325 °F (160 °C / Gas Mark 3)
7. Once cooked, allow to cool slightly in the tin. Loosen the sides of the cake with a knife and gently push the cake out onto a plate. Cool completely.
8. Lightly dust the top of the cake with sieved icing sugar once cool. Serve warm or cold, with cream for best results.

Variations

Cinnamon boost: Add ½ teaspoon ground cinnamon to the dry ingredients. This deepens the warm spice profile without competing with the apples.

All-butter base: Use 6 ounces (170 g) butter and reduce the eggs to 1½. The cake will be slightly richer and more compact, better for slicing.

Pear swap: Replace the cooking apples with 10 ounces (280 g) of peeled, cored pears. They cook down more softly and bring a gentler, more delicate sweetness.

Honey finish: Brush the cooled cake with 2 tablespoons of warmed honey instead of dusting with icing sugar, then scatter a few flaked almonds on top.

Lemon zest addition: Stir the zest of half a lemon into the batter alongside the almond powder for brightness and subtle citrus notes.

Tips for Success

• Slice your apples thin (about ¼ inch). Thicker slices won’t cook through in the given time and will remain grainy; thin slices distribute evenly and soften into the cake.
• Don’t skip cooling the cake in the tin for a few minutes before turning it out. A full 5–10 minutes lets the sponge set enough to hold its shape when you push it onto the plate.
• When you stir the batter in step 3, it should be stiff enough that a spoon leaves a clear track. If it’s loose or pourable, you’ve added too much liquid somewhere—reduce it next time.
• Check doneness at 1 hour 15 minutes by inserting a skewer into the thickest part. It should come out clean with no wet batter, though a crumb or two of apple is fine.
• The cake keeps its moisture best if you dust with icing sugar just before serving rather than hours ahead, which can make the sugar absorb moisture and clump.

Storage and Reheating

To reheat, wrap the cake loosely in foil and warm it in a 300 °F (150 °C) oven for 10–12 minutes until just heated through. Serve warm with cream or a spoonful of yogurt.

FAQ

Can I make this cake a day ahead?

Yes. Bake it fully, cool it completely, and store it covered at room temperature or in the fridge. Dust with icing sugar just before serving to keep it fresh-looking.

What if my apples release a lot of liquid during baking?

Some apple varieties (especially if very ripe) will weep more than others. If you see pooling liquid halfway through, carefully tilt the tin and pour it off. This won’t harm the cake, but excess liquid can make the bottom soggy.

Can I use a different type of apple?

Cooking apples like Bramley break down to a soft puree and add tartness. Eating apples (such as Granny Smith) hold their shape better but are less tart—you may want to add a squeeze of lemon juice to the batter to balance the sweetness.

Do I have to use almond powder?

No. You can omit it entirely for a plain vanilla cake, or replace it with ½ teaspoon ground cinnamon or a small pinch of cardamom for a different warm spice note.