Apple and Almond Cake

Introduction

This is a tender, fruit-studded cake built on a simple creamed butter base, with fresh apple slices baked into the middle layer that soften and release juice as the cake cooks. The almond flavoring threads through the batter while the apples add natural moisture and subtle tartness. You’ll have a finished cake in under two hours from start to table.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 80 minutes
• Total Time: 95 minutes
• Servings: 8–10

Ingredients

• 5 ounces (145 g) butter
• 2 eggs
• 8 ounces (230 g) caster sugar
• 1 teaspoon almond essence
• 8 ounces (230 g) self-raising flour
• 1½ level teaspoons baking powder
• approx. ¾ pounds (330 g) peeled cooking apples (e.g. Bramleys)
• icing sugar to dredge

Instructions

1. Grease a 9-inch (23 cm) loose-bottomed spring-form cake tin.
2. Gently melt the butter in a pan, then pour into a large bowl.
3. Add the eggs, sugar, and almond essence and stir well until mixed. Then add the flour and baking powder. Stir well-at this point, it should be a stiff mixture.
4. Spread just under two-thirds of the mixture into the cake tin.
5. Immediately afterwards, peel, core and slice the apples and arrange on top of the mixture in the tin. Cover these with the remainder of the cake mixture. At this stage, the cake may appear “untidy”, but the cooking process eliminates most unevenness or gaps in the surface.
6. Bake for 1¼ to 1½ hours in a preheated oven at 325 °F (160 °C / Gas Mark 3)
7. Once cooked, allow to cool slightly in the tin. Loosen the sides of the cake with a knife and gently push the cake out onto a plate. Cool completely.
8. Lightly dust the top of the cake with sieved icing sugar once cool. Serve warm or cold, with cream for best results.

Variations

Spiced apple cake: Add ½ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg to the dry ingredients. The spices complement the apple and almond without overwhelming them.

Walnut swap: Replace the almond powder with finely ground walnuts in equal measure. You’ll get a slightly earthier, deeper flavor while keeping the same moisture and structure.

Denser crumb: Reduce the baking powder to 1 teaspoon. This creates a tighter, more substantial cake that holds up better to cutting and keeps marginally longer.

Extra apple: Increase the apple quantity to 14 ounces (400 g) and layer more generously in the middle. The cake will have more distinct fruit pockets and a slightly moister finish.

Citrus note: Zest one lemon into the batter before adding the apples. The brightness lifts the almond and apple without competing with them.

Tips for Success

Don’t skip cooling in the tin. The cake needs 10–15 minutes in the pan to set enough to release cleanly; trying to turn it out too early risks collapse or sticking.

Make sure your apples are actually cooking apples. Bramleys break down quickly and release moisture evenly; eating apples like Granny Smith stay too firm and won’t integrate properly.

Spread the bottom layer deliberately. Unevenness here creates gaps that the apples fall into. A small offset spatula works better than a spoon for this step.

Watch the bake time toward the end. Ovens vary; begin checking at 1 hour 10 minutes by inserting a skewer into the thickest part of the cake (not through an apple slice). It should come out with a few moist crumbs, not wet batter.

Sieve the icing sugar before dusting. This prevents lumps from sitting on the surface and gives a cleaner, more even finish.

Storage and Reheating

This cake keeps well wrapped in foil or in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days. It does not freeze well; the apple layer becomes mushy upon thawing.

To reheat, wrap the cake loosely in foil and warm it in a 300 °F (150 °C) oven for 10–12 minutes until just warmed through. Alternatively, slice and heat individual pieces in the microwave for 20–30 seconds. The cake is also excellent eaten cold with a cup of tea.

FAQ

Can I make this cake the night before?

Yes. Store it in an airtight container at room temperature or in the fridge. It tastes equally good cold or gently reheated the next day.

What happens if I use dessert apples instead of cooking apples?

Dessert apples don’t break down as readily and will remain too firm. You’ll end up with distinct, chewy chunks rather than a soft, integrated fruit layer. Stick with Bramleys or similar high-acid cooking varieties.

Can I use a different pan?

A 9-inch round springform is ideal because the loose bottom makes turning out simple. A regular fixed cake tin of the same diameter works, but you’ll need to run a knife all the way around the sides and risk sticking; a 9-inch loaf tin is too narrow and will bake unevenly.

Is there a dairy-free version?

You can substitute the butter with a neutral oil in equal volume (5 fluid ounces), though the cake will be slightly less tender and more crumbly. Use a dairy-free milk mixed with aquafaba (1 tablespoon aquafaba + 3 tablespoons plant-based milk per egg) in place of whole eggs for structure.