A moist and soft cake in its most basic form…this Apple Cake made of almond flour is an exquisite mix of apples and almonds to create a delicious experience.
I’ve always had a fondness for this cake due to the fact that it’s extremely easy to prepare, yet you get amazing results with just a little amount of effort.
As you can tell from the photo, the cake doesn’t come with fancy decorations. But I guarantee you; it’s better than traditional cakes.
When a cake is as great as the one featured here, there’s no need for elaborate swirls of frosting or swirls. It’s not a bad thing, this doesn’t mean frosting-laden cakes aren’t good however this cake isn’t in need of any improvements.
This delicious, moist sweet cake is simply decorated with the sprinkle of sugar powdered and some almonds slivered to top it off.
Mmm. Let’s get started!
What are the Top Baked Apples?
We tend to make apples look alike and assume that they’re all the same. They really look similar, but have an entirely different flavor and end. When baking with apples we’re looking for an apple that is a particular type that is specifically designed for.
Here are the best baking apples and the features they provide:
- Jonagold: A tart with honey sweetness Jonagold apples last well within the oven. They’re great for braising or bruised apples. They also make a great cake like this one.
- Honey Crisp: The apple is sure to keep its shape throughout baking. They’re ideal for tarte tatin that is elegant or apple dumplings.
- Braeburn: The extremely crisp apple is crisp and has a great flavor and is baked up as juicy but not soft. I would recommend this, also, to make an apple cake made of almonds because it’s moisturizing.
- Pink Lady: A balanced blend of sweet-tart and tannic flavors, This apple will maintain its shape when it is used in similar to apple tart as well as poached apples.
How to Choose the best Almond Flour
It is often difficult to select almond flour as sometimes , there are several names on the packaging: almond flour, almond meal blanched almond flour unblanched almond flour and so on.
All almond flours may not be appropriate for baking, but. My suggestion is to take an examination of the almond flour contained in the bag and verify the following properties:
- Texture: Search for super-fine almond flour, to prevent baking goods that have a gritty texture.
- Color: Select light yellow or white almond flour. Make sure to not opt for a dark brown. The almond flour that is brown is commonly referred to as almond meal. It is made of almonds in whole form, which contain the skin. The almonds’ skins make the flour darker in shade, however it also makes the almond meal gritty. This kind of flour does not absorb liquid from baking recipes, leading to dry and crumbly baked items.
- List of ingredients: It is best to only find blanched ingredients listed. Blanched ingredients indicate that the skin was removed prior to grinding. Additionally, it indicates that there are just almonds in the bag, and not any other ingredient, like sugar and starch.
The Storing of Almond Flour in a Proper Way
Once you’ve got the quality almond flour, here’s a few suggestions on how to keep it in storage and prolong the life span.
Almond flour isn’t particularly susceptible to humidity, but the flour is sensitive heat and light. These elements can affect the flavor and oil of almond flour. The most effective way to keep almond flour in an airtight, airtight, sealed container in an area like a pantry in a place that is cold, dry, dark, and dry.
The Making of a Delicious Apple Cake
This is a straightforward one-bowl cake that utilizes the muffin method of assembly.
Begin by mixing dry ingredients. Then, add the liquid ones, then followed by apple slices that have been grate.
Apples can be chopped however I like grated apples, since they provide an even, more supple texture. Be sure to avoid over-whisking the batter. It is also possible to add chopped almonds for a more crunch texture. It is also possible to decorate the cake with toasty almonds that have been sliced.
After you’ve made the batter, you can pour it in the pan that you used for springforms, and bake it in the oven that is preheated. The cake baked should be chilled in a springform before taking it off.
Sprinkle the cake while it is warm with a small amount of the powdered sugar. The sugar will melt and form an excellent topping. It is also possible to dust cakes that are cold with sugar.
How to Make an Almond Apple Cake with Flour
Preheat the oven to 350 Fahrenheit.
A mixing bowl, mix almond flour and baking powder as well as brown sugar.
Stir until just combined.
Mix in the apple pieces and mix until you have a homogeneous mix.
Line a 9-inch springform with baking parchment and grease the sides using butter. Incorporate the batter you have prepared.
Make the cakes for at least 30 minutes or until the toothpick that you insert is clear.
Cool the cake prior to removing it from the Tin.
Sprinkle the cake in powdered sugar.
Cut and enjoy.
Almond Flour Apple cake
yield: 9 Time to prepare: 10 minutes Cook time: 30 minutes Total time: 40 Minutes
The apple-based cake that is made of almond flour is lightly sweet, moist, and simple to make in a snap.
- 1 3/4 cups almond flour
- 1 tsp baking soda
- 1/4 cup of butter that has been melted
- 3 eggs
- 1/3 cup Brown Sugar
- 1 tsp vanilla
- 1 cup apple pieces grated
- Sugar powder, to be used as a topping
- Preheat the oven to 350 Fahrenheit.
- Mixing bowl, mix the almond flour with baking powder as well as brown sugar.
- Incorporate melted butter, eggs, and vanilla.
- Stir until just combined.
- Mix in the apple pieces and mix until you have a homogeneous mix.
- Line a 9-inch springform with baking parchment and grease the sides using butter. Incorporate the batter you have prepared.
- Make the cakes for 30 minutes or until a toothpick inserted is clear.
- Cool the cake before taking it from the cake tin.
- Sprinkle the cake with powdered sugar.
- Cut and enjoy.
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!