Cinnamon Almond Apple Cake
There’s something about the combination of apples, cinnamon, and almonds that captures the essence of autumn. This French-inspired apple cake brings those warm, comforting flavours together in every bite. As the apples bake, they soften into sweet, tender morsels, while the almonds add a delightful crunch. The gentle aroma of cinnamon fills the kitchen as the cake turns golden brown, promising a cosy treat that feels like a warm embrace.
What I love most about this cake is its versatility. It’s the perfect accompaniment to a morning cup of tea, a satisfying afternoon snack, or a humble yet elegant dessert after dinner. The subtle balance of sweetness from the apples and earthiness from the almonds makes it feel indulgent yet light. Plus, with its simple ingredients, it’s easy to whip up when you have unexpected guests or a craving for something nostalgic and homemade.
Whether dusted with icing sugar or served with a scoop of vanilla ice cream, this cake is a perfect reminder that the best desserts often highlight the beauty of simple, seasonal ingredients.
Cinnamon Almond Apple Cake
Ingredients
- 200 g (1⅔ cups) all-purpose flour (spooned and leveled)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 113 g (1 stick) unsalted butter, at room temperature
- 100 g (½ cup) brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract or paste from 1 vanilla bean
- 6-7 small baking apples, peeled, cored, and chopped into ½-inch cubes (save one apple, sliced thinly, for topping)
- 60-70 g (½ cup) shredded almonds
- 1 teaspoon cinnamon
- 120 ml (½ cup) buttermilk
- ½ teaspoon baking soda
- Confectioners' sugar (optional, for dusting)
Instructions
- Preheat oven to 347°F (undefined°F). Grease and line a 9-inch round cake pan with parchment paper.
- Cream the butter (113 g or 1 stick) and brown sugar (100 g or ½ cup) together using an electric mixer for 3-5 minutes, until light and fluffy.
- Add the eggs (3 large), one at a time, beating well after each addition. Then, add the vanilla extract (1 teaspoon).
- In a separate bowl, whisk together the dry ingredients: flour (200 g or 1⅔ cups), baking powder (1½ teaspoons), salt (¼ teaspoon), cinnamon (1 teaspoon) and baking soda (½ teaspoon) to the dry ingredients.
- Add the dry ingredients to the wet mixture, alternating with buttermilk (120 ml or ½ cup). Mix until just combined.
- Fold in the chopped apples (6-7 small apples, about 3½ to 4 cups) and shredded almonds (60-70 g or ½ cup) gently to ensure they're evenly distributed.
- Pour the batter into the prepared 9-inch pan, and arrange the saved apple slices on top. Sprinkle with a little extra brown sugar if desired.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Cool the cake in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar before serving (optional).
Notes
Storage Notes:
Room Temperature: You can store the cake at room temperature for up to 2 days. Make sure it’s covered well with plastic wrap or stored in an airtight container to keep it from drying out.
Refrigeration: If you prefer to keep it longer, store the cake in the refrigerator for up to 5 days. Ensure it’s tightly wrapped or in an airtight container. When serving, you can bring the cake to room temperature or gently warm slices in the microwave or oven to refresh it.
Freezing: The cake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw it overnight in the refrigerator and bring to room temperature before serving, or warm it up slightly in the oven for a fresh-baked taste.
Nutrition Facts
Calories
392Fat (grams)
18 gSat. Fat (grams)
9 gCarbs (grams)
52 gFiber (grams)
5 gNet carbs
47 gSugar (grams)
27 gProtein (grams)
8 gSodium (milligrams)
270 mgCholesterol (grams)
102 mg