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Almond paste and apples are a dream together in this delectable almond apple cake. Rich and dense, the golden squares are nearly fall-apart tender, with the signature melt-in-your-mouth texture of all desserts baked with almond paste.

Almond Apple Cake

Dressed up with warming spices, grated apples, and a cinnamon drizzle, there’s much to love about this simple fall cake that makes an easy anytime treat.

Almond Apple Cake

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Almond Apple Cake

  • Yield: 12 servings

Ingredients

Cake

  • 1 cup flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp allspice
  • 1/8 tsp cardamom
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, at room temperature
  • 7 oz almond paste, grated
  • 1/2 cup sugar
  • 1/4 cup dark brown sugar
  • 2 large eggs, at room temperature
  • 2/3 cup milk, at room temperature
  • 1 cup peeled and grated apple*

Glaze

  • 1/2 Tbsp melted butter
  • 1/2 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 1/8 tsp cinnamon
  • 1/8 tsp pure almond extract
  • 1 Tbsp milk

Instructions

  1. Preheat oven to 350°F and spray an 8-inch square metal baking pan with nonstick spray; dust with flour. Whisk together flour, oats, baking powder, cinnamon, allspice, cardamom, nutmeg, and salt in a medium bowl.
  2. Beat butter, almond paste, and sugars in a large mixer bowl at medium speed until light and fluffy. Add eggs one at a time and beat well. Reduce speed to low and add half of flour mixture. Mix in milk and apples, then add remaining flour mixture.
  3. Pour batter into prepared pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles. Bake for 45 minutes, until cake is golden and a toothpick inserted in the center comes out clean or with a few crumbs. Let cool completely in pan on a wire rack.
  4. For the glaze, whisk together melted butter, powdered sugar, salt, cinnamon, almond extract, and milk until smooth. Transfer to a small piping bag and drizzle over cake; let set before serving.

Notes

Apples: I used a blend of Granny Smith and Honeycrisp apples.


Nutrition

  • Calories: 250
  • Carbohydrates: 38

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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16 comments

  1. I made your brown butter banana bread 2 days ago. It was loved so much. For this recipe can I use marzipan instead of almond paste?

    1. Hi Iram, thank you so much! Glad you liked the banana bread :). I haven’t tried it with marzipan, though you certainly could try. Keep in mind that the texture and flavor differs between the two (almond paste is coarser, with less sugar and almost double the amount of almonds). If you are going to try it with marzipan, I’d probably cut back on the sugar in the cake and also add a bit of almond extract for more almond flavor. Hope that helps!

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