awesome apple almond cake

There’s no shortage of recipes featured online these days. Sometimes, there are so many paraded in front of us on social media …it’s a bit overwhelming. Then, that one photo catches your eye and you’re so grateful. This Awesome Apple Almond Cake has been recreated in my kitchen countless time because of one of those eye-catching photos. 

I’m a huge fan of FOOD52. It is the supreme food blog! The recipes featured are vast and varied …collected from cooks of every level of expertise. This recipe for Apple Almond Cake spoke to me. Not only is it posted on FOOD52 but it is also featured in a wonderful cookbook, Classic German Baking by the same author, Luisa Weiss. I had no choice but to give it a try. 

Who doesn’t love a good piece of apple cake?

This one takes it to a new level. That combination of  apple, lemon and almond is simply delicious.

• Before we get started on the actual cake, it’s a good idea to get your pan prepared.
• For the beauty that I’m presenting here, you’ll be using a 9-inch springform pan.
• The inside of the pan is generously buttered then the bottom of the pan is lined with parchment paper.
• You could use a precut parchment round if you have one or you can make your own.
• It couldn’t be easier. Place your pan on top of a larger piece of parchment paper.
• Hold it in place as you trace around the base with a pencil.
• Carefully cut the round of paper inside the pencil markings so that none of those pencil marks end up in the pan.

I had originally posted this recipe on the blog almost four years ago when I was a total newbie. When I looked back on the post, I realized that I didn’t include nearly as much detail as I should have.

And my photos! Let’s just say that I’ve been working on improving those! What we have here is my new and improved version of a timeless recipe.

Let’s talk apples…

Not only are the apples artfully arranged on top of this beauty …their chunky counterparts are generously folded into the batter. If you’re not a fan of apples, this may not be for you.

For this presentation, I chose granny smith apples. They are on the tart side which works out well when partnered with the sweetness of the cake batter. More importantly, they hold up well during the baking process.

Depending on what apple dish you are making, it really does matter what variety you choose. 

The prepared apples are bathed in lemon juice, which keeps them from browning, then put aside while you work on the cake batter.

What is almond paste?

If you’re not familiar with almond paste, you’re not alone. Unless you’ve done a fair amount of baking, you’ve probably not had the need for it. It is made from ground almonds along with an equal amount of sugar. Small amounts of oil, egg, heavy cream or sugar are sometimes added as a binder. It is similar to marzipan but has a coarser texture.

Almond paste is typically used as a filling in pastries and is a wonderful addition to the flavor and texture of this apple cake. You can find almond paste in most markets in the baking aisle.

The paste typically is shaped in the form of a tube. It has to be broken down by shredding it so that it can be blended in with the melted butter. I normally use this widely available brand of almond paste when needed but be cautious if you are gluten-intolerant. This one definitely is NOT gluten-free. 

• Blend the almond paste, salt and melted butter until smooth.
• Add the sugar and extract, beating until well incorporated.
• Then add the eggs, one at a time …beating well after each addition.

The batter is almost done.

• In a small bowl, whisk together the remaining dry ingredients.
• Add that to the almond batter and beat until blended. 

Remember that bowl of apple chunks that you put aside?

• It’s now time to gently fold them into the batter.
• Once mixed, pour the batter into the prepared pan.
• Smooth the top so that the apple wedges have a flat surface to lie on.

Time for the crowning glory.

• Grab those reserved apple slices and arrange them in concentric rings on top of the batter.
• Start off with the outer ring then fill in the center with the remaining slices.
• If you find that you are short on slices, grab a few that may be a bit thicker and slice them down the middle to add a few extra pieces.

When you’re happy with the pattern, gently push down on the apples with the flat of your hand so that they are anchored but not submerged.

While this is baking, your kitchen will smell heavenly.

And when this creation comes out of the oven, you’ll be so impressed with yourself.

But, wait. It gets better.

The hot apricot glaze gets brushed on as a finishing touch. Perfection.

This Awesome Apple Almond Cake is especially delicious while still a bit warm.

Can be enjoyed as a dessert or a mid-afternoon snack.

Or offered as part of your brunch spread. Actually, any time of day. Enjoy.

 

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Love apples?