Apple and Almond Cake

Introduction

This apple and almond cake layers sliced fruit between a tender batter, creating a moist crumb and soft fruit throughout the cake. The almond flavoring pairs naturally with the cooking apples, and the whole cake takes about 1½ hours in the oven with minimal active prep.

Recipe Details

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

Use a different cooking apple: Granny Smith or other sharp varieties work if Bramleys are unavailable; the tartness balances the sweetness of the cake.

Add spice to the batter: Stir ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg into the flour before mixing; this deepens the apple flavor without changing texture.

Layer jam between fruit and batter: Spread a thin layer of apricot or raspberry jam on top of the first layer of cake mixture before adding the sliced apples for extra moisture and flavor.

Make it dairy-free: Replace the butter with the same weight of coconut oil or a neutral vegetable oil and use a plant-based cream alternative for serving.

Reduce the sugar slightly: Use 7 ounces of caster sugar if you prefer a less sweet cake that lets the apple flavor dominate.

Tips for Success

Don’t skip the cooling step in the tin: Loosening the cake while warm prevents it from sticking or tearing; waiting until completely cool helps it hold its shape.

Keep the batter stiff: If the mixture looks too loose after adding flour and baking powder, you’ve added extra moisture somewhere—a stiff batter supports the apple layer without sinking.

Slice apples thinly and evenly: Thinner slices cook through by the time the cake bakes, preventing hard pieces; uneven slices mean some pieces stay crunchy while others turn mushy.

Check doneness with a skewer: Insert a clean skewer or cake tester into the center—it should come out with moist crumbs but no raw batter; a few apple fibers clinging to it are fine.

Dust with icing sugar just before serving: The sugar absorbs moisture if added too early; it sticks better and looks fresher on a completely cool cake.

Storage and Reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The cake does not freeze well because the apple layer becomes watery after thawing.

To reheat, wrap the cake loosely in foil and warm it in a 300 °F (150 °C) oven for 15–20 minutes until just heated through. Serve with cream at room temperature or chilled.

FAQ

Can I make this cake the day before? Yes; bake it fully, cool it completely, and store it covered in the fridge. It actually tastes better the next day once the flavors settle, though texture remains softest within the first 48 hours.

What if I don’t have self-raising flour? Use 8 ounces of all-purpose flour and increase the baking powder to 2 teaspoons total to compensate for the lack of raising agents already in the self-raising flour.

Why is my cake soggy or sinking in the middle? The apple layer releases moisture as it bakes; if your batter was too soft to begin with, it can’t support that liquid. Mix your batter to a stiff consistency and make sure you’re using the correct amount of flour.

Can I use eating apples instead of cooking apples? Eating apples (like Gala or Fuji) are softer and sweeter; they’ll break down more and add extra sweetness to the cake. Cooking apples hold their shape better and provide tartness, so the texture and balance will differ noticeably.