Apple Almond Cake

It’s apple season and what better way to enjoy such a versatile fruit than with a homemade rustic apple cake. There’s something so appealing about such hearty bakes when the cold autumnal nights start drawing in. This apple cake consists of a soft and fluffy sponge, laced with chopped apples and ground almonds. It’s easy to make and tastes fabulous. Take a look at my gluten-free recipe below for a cake that you won’t believe is gluten-free!

As with all of my recipes, this apple almond cake is no different in that it’s made using standard pantry staples, comes together easily and is simple to bake. If you’re using a gluten-free plain flour blend such as that from Doves Farm (not an ad), baking this will truly be a piece of cake (mind the pun!). I love a good thick slice of cake and it pains me when people associate gluten-free baking with a dry, crumbly and flat piece of sad-looking cake. As you can see, with all of my cakes, I like a decent slice and that’s what you get with my recipes. Have a look at my simple coeliac-friendly recipe below.

How do you make this cake?

So, how easy is this cake to whip up. We start off by creaming the butter and sugar together until a light and fluffy texture forms.

Whisk in the eggs one at a time, until completely incorporated into the batter. The texture should be smooth and no lumps should be seen!

The dry ingredients are whisked together in a separate bowl before being added in alternate batches to the wet along with the cold milk.

Slowly fold in the dry ingredients until no lumps remain in the mixture and then stir in the chopped apple.

Pour the mixture into the baking tin and scatter flaked almonds on top before baking on the middle shelf for around 50 minutes.

Dust with a little icing sugar to finish and it’s ready to pop into your mouth – just try to wait until it has cooled (if you can!).

What equipment do you need?

  • 20cm / 9-inch round springform baking tin
  • Baking paper

Tips & Tricks

Room temperature ingredients are essential for this recipe to work. Room temperature ingredients ensure that they can all be mixed together thoroughly. If you forget to take your eggs out of the fridge beforehand, place them in a bowl of lukewarm (not hot, you don’t want to cook them!) water 15 minutes prior to baking to bring them to room temperature more quickly.

The toothpick test is a great way to check whether your cakes are done. As all ovens are calibrated differently, the baking times stated are always suggested as a rough guide. To check if the cake is done, insert a toothpick into the centre and if it comes out with no crumbs stuck to it, you can assume that the cake is baked through and ready to come out.

I use grams for weighing almost all of the ingredients in my recipes as it is what I am most used to when cooking and baking on a daily basis. I use measuring cups for simple ingredients such as spices or smaller amounts as it can be much easier to measure. I would recommend sticking to what the recipe suggests as there is no guarantee that converting into cup measurements or vice-versa will have the same outcome.

Related Recipes

Apple Almond Cake

A simple recipe for a classic autumnal dessert, a vanilla sponge laced with chopped apples and topped with flaked almonds
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Keyword: apple, autumn, cake
Servings: 12

Ingredients

  • 260  g gluten-free plain flour blend
  • 3 tbsp ground almonds
  • 200 g caster sugar
  • 115 g unsalted butter softened
  • 2 medium eggs room temperature
  • 2 tsp baking powder
  • ¼ tsp Xanthan Gum
  • ¼ tsp salt
  • 160 ml milk cold
  • 2 -small-medium apples peeled, cored and cubed
  • ¼ tsp vanilla extract
  • 100 g flaked almonds

Instructions

  • Preheat the oven to 160° Fan and line a 9-inch (20cm) round baking tin with baking paper, and grease with a greasing brush.
  • Cream together the butter and sugar until light and fluffy in texture.
    200 g caster sugar, 115 g unsalted butter
  • Whisk in the eggs and vanilla extract one at a time until thoroughly combined.
    2 medium eggs, ¼ tsp vanilla extract
  • In a separate bowl, whisk together the flour, ground almonds, baking powder, salt and Xanthan Gum.
    260  g gluten-free plain flour blend, 2 tsp baking powder, ¼ tsp Xanthan Gum, ¼ tsp salt, 3 tbsp ground almonds
  • Add the dry ingredients and the milk in alternate batches to the wet mixture, and mix until just combined, Fold in until no lumps remain but be careful not to overmix.
    160 ml milk
  • Fold in the chopped apples.
    2 -small-medium apples
  • Transfer the mixture to the baking tin and level off with an offset spatula. Sprinkle the flaked almonds generously on top before placing on the middle shelf of the oven to bake.
    100 g flaked almonds
  • Bake on the middle shelf for around 50 minutes, or until an inserted toothpick comes out without any wet mixture on. After around 20 minutes of baking time, cover the cake with a layer of tinfoil so as to prevent it from over-browning.
  • Once baked, allow to cool slightly in the tin before removing and dusting with a layer of icing sugar or fine caster sugar. Serve warm with cream or ice cream.

Notes

Tips & Tricks

Room temperature ingredients are essential for this recipe to work. Room temperature ingredients ensure that they can all be mixed together thoroughly. If you forget to take your eggs out of the fridge beforehand, place them in a bowl of lukewarm (not hot, you don’t want to cook them!) water 15 minutes prior to baking to bring them to room temperature more quickly.
The toothpick test is a great way to check whether your cakes are done. As all ovens are calibrated differently, the baking times stated are always suggested as a rough guide. To check if the cake is done, insert a toothpick into the centre and if it comes out with no crumbs stuck to it, you can assume that the cake is baked through and ready to come out.
I use grams for weighing almost all of the ingredients in my recipes as it is what I am most used to when cooking and baking on a daily basis. I use measuring cups for simple ingredients such as spices or smaller amounts as it can be much easier to measure. I would recommend sticking to what the recipe suggests as there is no guarantee that converting into cup measurements or vice-versa will have the same outcome.
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