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Almond Apple Cake

Almond Apple 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*


  • 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


  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.


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


  • Calories: 250
  • Carbohydrates: 38

Keywords: Apple, Almond, Almond Paste, Cake