Apple Cake with Almond Essence

Introduction

The almond essence and tart cooking apples give this cake a clear apple-and-marzipan profile without needing a separate filling or topping. You spread a stiff batter around sliced apples and bake it low and slow, which makes it a good make-ahead dessert or afternoon cake.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 40 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

• Swap the almond essence for vanilla powder (use half this amount if you prefer less rich vanilla flavor) if you want a less pronounced almond note and a more straightforward apple cake flavor.
• Change the cooking apples to firm eating apples if you want cleaner slices and less collapse in the fruit layer; the cake will be sweeter and less tart.
• Add a light pinch of ground cinnamon with the flour if you want a warmer spice note that pushes the cake closer to an apple pudding style.
• Serve the cake with crème fraîche instead of cream if you want a tangier finish that balances the sugar more sharply.

Tips for Success

• Melt the butter gently and stop as soon as it turns liquid; very hot butter can affect how smoothly the eggs mix in.
• The mixture should be stiff after the flour and baking powder go in, so do not thin it out.
• Peel, core and slice the apples only after the base layer is in the tin, as written, so they do not brown while the batter sits.
• When you cover the apples with the remaining mixture, spread it in small spoonfuls rather than trying to drag one large mass across the fruit.
• Cool the cake slightly in the tin before loosening the sides; releasing it too early makes the apple layer more likely to tear.

Storage and Reheating

Store the cake whole or in slices in an airtight container. It keeps for 2 days at cool room temperature or up to 4 days in the fridge. For longer storage, wrap slices tightly and freeze in a freezer-safe container for up to 2 months.

Reheat slices in a 300 °F (150 °C) oven for 10–15 minutes, loosely covered so the top does not dry out. You can also microwave a slice for 15–25 seconds. If you dusted it with icing sugar before storing, expect that coating to dissolve; add a fresh dusting after reheating if needed.

FAQ

Can you use eating apples instead of cooking apples?

Yes. The texture will stay firmer and the cake will taste sweeter, while Bramleys and other cooking apples soften more and give a sharper contrast.

Why is the batter so stiff?

It is supposed to be stiff at that stage. A thicker batter supports the sliced apples and bakes up with a more defined cake layer instead of turning loose or soggy.

Can you make this cake a day ahead?

Yes. Bake it, cool it completely, and store it airtight; dust with icing sugar just before serving so the top stays dry.

Is almond essence suitable for someone with a nut allergy?

Do not assume it is. Some products are synthetic and some are not, so check the label carefully; if needed, replace it with vanilla powder (use half this amount if you prefer less rich vanilla flavor).