The Best Moist Apple Almond Cake Recipe (Easy One-Pan Bake)
Finding a good cake recipe that actually stays moist can be a real struggle. This apple and almond cake is one of those easy bakes that never seems to fail. It is not too sweet, but the almond flour gives it a really nice texture that feels a bit more fancy than a standard sponge. If you have some apples sitting in your kitchen that need to be used, this is a great way to turn them into something delicious for the weekend.
The best part about this bake is how the house smells while it is in the oven. It is a very simple process, and the sliced almonds on top give it a nice little crunch that goes well with the soft fruit inside. It is a solid choice for a quick dessert or even just something to have with a cup of tea in the afternoon.
Ingredients
- 2 cups fresh apples, peeled and chopped
- 1 cup sugar (or a little less if you like it less sweet)
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond flour
- 1/4 cup sliced almonds for topping
- 1/2 tsp cinnamon (optional, but it really brings it all together)
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan or line it with parchment paper so the cake does not stick.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the butter and sugar until it is light and fluffy. Beat in the eggs one at a time and then stir in the vanilla extract.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Combine Wet and Dry
Slowly add the dry ingredients into the wet mixture. Stir gently until just combined. You do not want to overmix or the cake can be tough. Fold in the chopped apples at the end.
Step 5: Pour into Pan and Add Topping
Pour the batter into the prepared pan and smooth it out a little. Sprinkle the sliced almonds on top evenly.
Step 6: Bake the Cake
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. I usually check at 40 minutes because ovens can vary a little.
Step 7: Cool and Serve
Let the cake cool for about 15 minutes in the pan, then transfer to a wire rack to cool completely. Slice it up and enjoy. If you want, you can warm a slice for a few seconds in the microwave before serving—it tastes like heaven.
The 2 Ways it Could Fail (and how to avoid it)
- Measuring the Flour: If you “scoop” your measuring cup directly into the flour bag, you might pack it down and end up with too much flour, making the cake dry or tough.
- The Fix: Use a spoon to fluff the flour and then scoop it into the cup, leveling it off with a knife.
- The “Apple Soup” Effect: If you use very soft, mealy apples (like McIntosh or Red Delicious), they can turn into mush.
- The Fix: Use firm, tart apples like Granny Smith, Honeycrisp, or Braeburn. They hold their shape and provide a nice flavor contrast to the sweet cake.
Quick Checklist for Success
- Room Temp Ingredients: Make sure your eggs and butter aren’t cold. If the butter is too hard, it won’t trap the air needed to make the cake light.
- Don’t Overmix: Once the flour goes in, stop as soon as you don’t see white streaks. Overmixing develops gluten, which makes the cake “bready” instead of “cakey.”
- The Toothpick Test: Since apples are wet, a toothpick might hit a piece of fruit and look wet even if the batter is done. Test 2 or 3 different spots near the center.
FAQs About Apple Almond Cake
Can I use any type of apple?
Yes! I usually go for sweeter apples like Fuji or Honeycrisp because they stay juicy and add natural sweetness. But if you only have Granny Smith, that works too—it just gives a little more tartness.
Can I make this cake ahead of time?
Totally. You can bake it a day before and keep it covered at room temperature. It actually tastes even better the next day because the flavors have a chance to mingle.
Can I freeze this cake?
Yes, you can freeze it. I like to slice it first, wrap each piece in plastic wrap, and pop it in a freezer bag. Then I just thaw a slice when I want a quick treat.
Can I use almond extract instead of almonds?
You can, but I still like the texture and crunch of actual almonds. A few drops of almond extract along with some chopped or sliced almonds on top works really well too.
Can I make this gluten-free?
Absolutely. You can swap the all-purpose flour for a gluten-free flour blend. The texture might be a tiny bit different, but it still comes out soft and delicious.
Apple Almond Cake Recipe Card
Apple Almond Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or line with parchment paper.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, salt, and cinnamon.
- Gradually fold dry ingredients into wet mixture. Gently fold in chopped apples.
- Pour batter into prepared pan and smooth the top. Sprinkle sliced almonds evenly over the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 15 minutes in the pan, then transfer to a wire rack. Slice and enjoy warm or at room temperature.
This cake really is the perfect thing to bake when you want something that feels special but does not take all day to make. The way the almond flour and the fresh apples work together makes it so much better than a basic boxed mix. It is definitely a recipe that you will want to keep in your kitchen for those days when you just need a warm treat.
Whether you are sharing it with friends or just having a slice by yourself, it is hard to go wrong with this one. It is simple, it is reliable, and it tastes like you spent way more time on it than you actually did. I hope you enjoy every single bite of it!
