Apple Almond Cake
I am so excited to hear what you think of this deliciously moist Apple Cake with almonds and maple! It’s one of my favorite apple desserts of all time!
This post contains affiliate links. I originally shared this Apple Almond Cake recipe here on Healthy Seasonal Recipes on October 11th, 2016. It also appears in my cookbook, Maple 100 Sweet and Savory Recipes Featuring Pure Maple Syrup {Quirk Books, 2015.}
Table of contents
Why We Love This Healthy Apple Almond Cake
This Apple Almond cake is moist and full of apple, nuts, maple and all the warm spices of fall! It is a wonderful, not-too-fancy dessert to serve for a fall celebration or even as a snack cake.
We love using apples in our cooking. From adding them to Sausage and Apple Sheet Pan Dinner with Kale to using them to make low sugar upside down muffins for a healthy snack.
They are a favorite at this time of year. We think they deserve a little more attention and that pumpkin can sometimes steal the show. It’s okay to bake and cook with pumpkin too. But apples are awesome. Check out the apple recipe I’ve shared this fall!
More Delicious Homemade Cake Recipes
I know I am always telling you that this or that recipe is the best, but this Almond Apple cake you guys. It is so so so good. And I am not joshing.
It’s from my cookbook and I have made it dozens of times. At least! The texture, moisture, flavor, cinnamon, maple, glaze, yummy, fallness in your mouth will make you drop to your knees in a metaphorical pouf of colored leaves. It is fall in a dessert. Period.
There is something about the combo of ingredients, the apples, and the maple, that makes this cake so moist. The cake becomes more moist as it sits. It may be better on day two even. Food Nerd Alert: Maple Syrup is hygroscopic, which means it attracts and holds moisture. In other words: That makes this cake uber moist!
Note: I also used maple to sweeten these delectable Morning Glory Muffins which are another fall baking project to add to your list!
How to Make Apple Almond Cake
Prep Before Baking
When you’re baking it’s a good idea to get in the habit of prepping your pan, by greasing it etc and preheating your oven too. This way, once the wet and dry mixes are combined and the leavener is activated you can get the cake into the oven asap without waiting for these steps. For this recipe you’ll need a 9-inch spring-form pan.
Making the Batter with Almonds
This batter has ground almonds in it. Not only does this add a nutritious healthy benefit, I love what they do to the texture of the cake. I like to use whole almonds instead of almond flour because it gives the cake a better coarser more rustic texture. To do so, place the whole almonds in a food processor fitted with a steel blade attachment. Then just process until the almonds are finely ground. Then to save a bowl, add the remaining dry ingredients to the processor and pulse them to combine.
Combine the Maple with the Wet Ingredients
Beat the wet ingredients in a large bowl. The eggs and maple syrup are mixed first. Then gradually beat in butter. Since I keep maple syrup in the fridge it is cold, and if you try to add the butter in without whisking it will clump up.
Which Apples to Use for Apple Cake
For the apples I like to use a golden apples since they yield the best texture. But if you don’t have them you can use red apples, such as honey crisp or cortland. If you use Macintosh apples they will soften quite a bit! You can read more about apple varieties and get more apple recipes here.
Stir the Batter Together Just Before Baking
Once the apples are peeled and diced then stir the almond mixture into the maple mixture by hand so you don’t overdevelop the gluten in the flour. Then Stir in apples. You don’t want to be peeling and dicing the apples when the batter is mixed because of the above mentioned activation of the leavener. So wait until the apples are prepped before you mix the wet and dry mix.
How To Know When Apple Cake is Done
Bake the batter in the prepared pan. You’ll know it’s done when the cake springs back when lightly touched and a toothpick inserted in the center comes out with moist crumbs attached.
When it is done, cool on a wire rack completely.
Icing for this Healthy Apple Cake
To make the Maple Cinnamon Glaze: Stir the confectioners sugar, 3 tablespoons maple syrup, vinegar and cinnamon in a small bowl. I know it sounds strange to use vinegar, but it cuts the sweetness of the confectioners sugar and balances it. You’ll love it! Trust me!
How to Store Maple Apple Cake
- This almond apple cake is fine left at room temperature for up to three days. I like to keep it on a cake stand covered with a dome.
- You can also poke toothpicks into it and wrap it completely with plastic wrap. The toothpicks will keep the wrap from sticking to the icing!
More Apple Recipes To Make This Fall
- My Apple Cinnamon Bread is a moist and yummy fall snacking bread that the kiddos love!
- Do not miss my Maple Apple Crisp Recipe. It is one of my all time best and most prized desserts.
- If you have an instant pot, try this homemade Instant Pot Applesauce! So easy!
- Another snack ideas is these Apple Streusel Muffins. They’re made with Greek yogurt for added protein.
- This Applesauce Snack Cake is a game changer for gluten-free baking and always wins rave reviews.
- Don’t miss my recipe for homemade applesauce and this Apple Cinnamon Quick Bread.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Apple Almond Cake Recipe
- Total Time: 3 hours
- Yield: 10 servings 1x
Description
There is a whole world out there of autumnal baking goodness beyond pumpkin. Like this Maple Apple Almond Cake. It’s so moist and delicious. And the cinnamon glaze takes it over the top. It’s basically Fall in a dessert!
Ingredients
Cake
- 1 cup whole raw unsalted almonds
- 1 cup all-purpose flour
- 1/2 cup white whole-wheat flour
- 1 teaspoon baking soda, sifted
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup pure maple syrup, dark or amber
- 8 tablespoons unsalted butter, 1 stick, melted and cooled to room temperature
- 2 large gold apples, peeled and diced
Glaze
- 1 cup confectioners sugar, sifted
- 3 tablespoons pure maple syrup, dark or amber
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray.
- Place almonds in a food processor fitted with a steel blade attachment. Process until the almonds are finely ground, 20 to 30 seconds. Add all-purpose flour, whole-wheat flour, baking soda and salt and pulse to combine.
- Beat eggs and 1 cup maple syrup in a large bowl until smooth. Gradually beat in butter.
- Stir the almond mixture into the maple mixture by hand. Stir in apples. Transfer to the prepared pan and bake until the cake springs back when lightly touched and a toothpick inserted in the center comes out with moist crumbs attached, 44 to 48 minutes. Cool on a wire rack completely.
- Stir confectioners sugar, 3 tablespoons maple syrup, vinegar and cinnamon in a small bowl. Run a knife along the edges of the cake. Remove sides from the spring-form pan and spread the glaze over the cake.
Notes
To Make Ahead: A lot of baked goods, especially those with whole grains, slowly get more and more stale and less and less palatable as time goes by. But in the case of this cake, it is possibly more and more moist and delicious. It is special enough to serve for a holiday table or humble enough to enjoy with a cup of coffee for breakfast.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 423
- Sugar: 45 g
- Sodium: 259 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 6 g
Could I use almond flour instead of grinding almonds? Thanks.
Can I substitute maple syrup with brown sugar? Or is this the ingredient that makes it moist?
I actually haven’t tried that. I bet it will work just fine. You could also do 1/2 cup honey plus 1/2 cup brown sugar instead of the maple syrup.
This cake is amazing! I used honey crisp apples and substituted 6 tablespoons pumpkin purée for the butter. So moist and flavorful! Thank you! This is a keeper!
I’m thrilled to hear you liked it Kate!
Oooohhhh ..this is one of the best recipes I’ve ever made. I personally prefer it without the icing, and find it also pairs well with sharp cheddar cheese. The icing is delicious too tho and my husband loves it on his cake.
Thank you, Diana. I appreciate the feedback and five-star rating. Wohoo!
Love your recipes! Made the Farrow Salad and carrot cake last week. Chicken picata tonight!
The Apple cake looks great! I don’t have almonds, can I substitute almond flour?
Thank you so much!!!
Beverly, Hi there. Thank you so much. I am so happy you’ve tried several recipes and liked them. Yes you can, weigh out 5.2 grams of almond flour. Thank you for rating and reviewing.
Absolutely delicious!! I made it for my husband’s June birthday, despite it being an autumn cake, because he loves these ingredients so much & he just loved it!!
Katie, I’m sharing this wonderful recipe with family & one sister has a daughter in law who is allergic to all nuts except peanuts. Don’t think this cake would be nearly as tasty with those-
Therefore, can you recommend how my sister should make this cake without the almonds? Should she just add more flour? Or what do you suggest?
Thank you Lisa. You may have to do some experimenting. What about 1/2 cup oats and 1/2 cup unsweetened coconut instead of almonds?
Wow thank you so much Katie! I’m sure this will make my sister happy!
All of your recipes recipes are phenomenal!
My family and I are from upstate New York, about 45 minutes from Bennington so are very familiar with Vermont and Vermont maple syrup (the best in the world)!
Thank you again for your wonderful recipes! We will all enjoy them!
This cake is divine! It is easy and produces the best apple cake I have ever had. I used Granny Smith apples. I chose not to use the glaze as we are cutting back on all things sugar.The cake was plenty sweet without it. Last night my husband looked down at his empty plate (the last piece) and said, “So sad”. He was right, but it is so easy, I’ll just make another one!
Can I use cream cheese for frosting?
That would be delicious! Try this one from my carrot cake recipe if you like: https://www.healthyseasonalrecipes.com/maple-carrot-sheet-cake/ It’s also sweetened with maple and I use whipped cream cheese, and all you have to do is mix it by hand with a rubber spatula. It’s a small batch, so it should be about right to cover this cake top and sides.
Hi, I want to make this recipe but need to use gluten-free flour. Have you ever done that? If so do I need to make allowances in the recipe for this? Thank you
I have not done that but if you use a good 1 to 1 gf blend, you should have no problems! I think it would be great in fact. Please let me know if you try it. Happy cooking!
So moist and delicious! Everyone loved it!