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!Apple cake slice with maple icing drizzling down the side

This post contains affiliate links. I originally shared this Apple 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.}

I’m going to let you in on a secret: There is such a thing as a fall dessert without pumpkin.

I know, I know. I think I may break the internet with such shocking news… But I had to let you know that there is a whole world out there of autumnal goodness that is not orange or pumpkiny.

Like this Apple Cake for example…. It is not orange. Actually, now that I say that, I am not sure that the lack of orange is something I should point out since it is a kinda brown…. But you get my meaning. Forget I said that. Don’t look at that man behind the curtain.

What I am saying is that we need to branch out my friends.

Apples. Eat apples.

And pumpkin too. But apples are awesome. In fact I think I may be over doing it in the apple department around here. Is this really the third, nay fourth, apple recipe I’ve shared this fall? Oops. Sorry. Not sorry.

an apple cake on a cake stand

I know I am always telling you that this or that recipe is the best, but this 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.

a slice of apple cake and a cake on a cake stand with apples in front

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!

So, pumpkin. Sorry, but you’re going to have to share the spotlight with apples. Deal with it.

Apple Cake with almond and maple syrup with a cinnamon maple icing on top!

How to Make Apple 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. 

The Apple Cake 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 This Apple Cake

  1. This 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.
  2. 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. 



Thanks so much for reading. If you make this cake, please come back and leave a star rating and review. I’d love to know what you think! 

Happy Cooking!



apple cake slice

Apple Cake

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours
  • Yield: 10 servings 1x
  • Category: dessert
  • Method: baking
  • Cuisine: American


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!




  • 1 cup whole raw unsalted almonds
  • 1 cup all-purpose flour
  • ½ cup white whole-wheat flour
  • 1 teaspoon baking soda, sifted
  • ½ 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



  1. Preheat oven to 350 degrees F. Coat a 9-inch spring-form pan with cooking spray.
  2. 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.
  3. Beat eggs and 1 cup maple syrup in a large bowl until smooth. Gradually beat in butter.
  4. 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.
  5. 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.


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.


  • 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

slice of apple cake on a black plate with text overlay

apple cake