Apple Cake with Almond

Introduction

This apple cake uses a stiff butter batter, a layer of sliced cooking apples, and a long bake at 325 °F to produce a firm, tender crumb with soft fruit through the middle. It works well as a make-ahead cake because it slices cleanly once cool, and you can serve it warm or cold with cream.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 8

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

• Replace the cooking apples with firm eating apples if you want a sweeter, less sharp fruit layer and slices that hold their shape more clearly.
• Swap 2 ounces of the caster sugar for light brown sugar to give the cake a darker crumb and a mild caramel note.
• Add 1 teaspoon ground cinnamon with the flour and baking powder for a warmer, spiced version that still bakes the same way.
• Use pears for half of the apple weight if you want a softer, juicier center with less acidity.

Tips for Success

• Melt the butter gently and let it lose its heat for a minute before adding the eggs so the mixture stays smooth.
• The batter should look stiff after the flour and baking powder go in; that thickness helps hold the apple layer in place.
• Slice the apples evenly so they soften at the same rate during the 1¼ to 1½ hour bake.
• Test doneness in a cake portion rather than directly through an apple slice; a skewer should come out clean from the batter.
• Wait until the cake is fully cool before dredging with icing sugar or it will dissolve into the surface.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap the whole cake or individual slices tightly, place in a freezer-safe container, and freeze for up to 2 months.

Thaw overnight in the fridge or at room temperature for a few hours. Reheat slices in a 300 °F oven for 8 to 10 minutes or microwave for 15 to 20 seconds; if needed, add a fresh dusting of icing sugar after reheating.

FAQ

Can you use eating apples instead of cooking apples?

Why is the batter so stiff?

It is supposed to be stiff so it can support the sliced apples and bake into a defined layer. Spread it with the back of a spoon or a small offset spatula rather than trying to pour it.

Can you make this cake a day ahead?

Yes. Bake it, cool it completely, and store it covered; dust with icing sugar just before serving for the cleanest finish.

Can you make it without almond emulsion?

Yes. Use 1 teaspoon vanilla powder or finely grated lemon zest instead, and the cake will lose the almond note but keep its overall structure.