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Easy Apple & Almond Cake
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Chicago
Easy Apple & Almond Cake
Martin Sorge
Martin Sorge
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$1.00
A really easy, tasty, yet sophisticated apple cake recipe. This apple-almond number really hits the spot. Developed for Janie's Mill using sifted durum flour for a golden hue and complex flavor. Durum wheat makes me think of pasta, which makes me think of Italy, which makes me think of olive oil. Janie's Mill's sifted durum flour gives this stir-together cake a deeply golden hue and a complex flavor for such a simple bake. (Yes, you can use regular old all-purpose flour, if you must.) Look for a high-quality olive oil with buttery and fruity undertones. Instead of the predictable apple-cinnamon combination, I use almond, vanilla, and a bit of lemon zest to give this cake an Italian vibe. Use a firm apple that has a sweet-tart balance like Mutsu, Honeycrisp, or Pink Lady.
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You Need

8 servings
1:12
  • 2 medium apples, like Mutsu, Honeycrisp, or Pink Lady
  • 120 g (1 cup) Janie's Mill sifted durum flour (or all-purpose flour)
  • 50 g (1/2 cup) almond flour
  • 1 teaspoon baking powder
  • 120 g (1/2 cup + 1 Tablespoon) sugar
  • Zest of 1 large lemon
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 100 g (1/2 cup) extra virgin olive oil
  • 56 g (1/4 cup) milk, any type
  • 2 Tablespoons coarse turbinado sugar (or granulated sugar)
  • 45 g (1/3 cup) sliced almonds

    • How To

    1. Heat the oven to 350F with a rack in the middle of the oven. Spray or butter an 8-inch round springform pan (or cake pan), and line the bottom with parchment paper.
    2. Peel the apples, then cut the 'cheek' off each apple by slicing to each side of the core. Slice each cheek into thin slices, but keep the sliced apple cheeks together. Cut the remaining bits of apple from the cores and chop them into about 1/4-inch dice.
    3. In a medium mixing bowl, sift together the durum flour, almond flour, and baking powder, then whisk to combine.
    4. In a large mixing bowl, combine sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon flavor. Add the eggs and salt and whisk until it lightens in color, about 1 minute.
    5. Add the olive oil, vanilla extract, almond extract, and whisk to emulsify, about 30 seconds.
    6. Add half of the dry ingredients and whisk just until most of the flour is incorporated. Then add half of the milk and whisk again. Add the remaining flour and milk, then whisk just until there are no lumps of flour. Fold in the chopped apples (not the sliced ones!). Pour the batter into the prepared pan.
    7. Lightly fan out the sliced apples, and then lift them and set them onto the top of the batter. (I use a pie server or fish spatula for this task.) Sprinkle the turbinado sugar and sliced almonds evenly over the cake.
    8. Bake the cake at 350F for about 35-42 minutes, until the cake springs back when touched in the center and a cake tester comes out with only a few crumbs attached.
    9. Let the cake cool for 15 minutes. Loosen the sides of the cake by running an offset spatula or butter knife around the outside of the cake then remove the sides of the springform pan. Carefully place the cake onto the serving platter and let cool completely.
    10. Serve this cake plain, with whipped cream, or some honey-sweetened Greek yogurt.