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.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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
PrintApple 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
Thank you for sharing this recipe. Could one replace the maple syrup with sorghum syrup to the same result?
Is sorghum syrup like molasses? If so, I wouldn’t sub it in 1:1 because the flavor will be too strong. Instead I would use 2/3 cup white sugar and 1/3 cup sorghum syrup for the cake.
This is perfect for fall!
Hi Lisa. That’s what I think too! Have a great weekend.
My kids really loved it! So delicious!
Hi Toni. Yay! I am psyched to know that you liked it! Have a great day!
mmm…this looks super comforting and flavorful! Love your apple almond cake.
Hi there Anamika. Thank you so much!
This version is amazing! Loved how you processed the almonds yourself instead of using almond flour! It came out great!
I am so happy you liked the cake. Thank you for coming back to review Suzy!
Apples, almonds, and maple–sounds like a heavenly combination. This would be wonderful with a cup of tea or some hot apple cider. What a way to celebrate fall flavors!
Yes! I actually have it for breakfast when it’s on hand. It is great with tea.
Love this! So moist and delicious. Perfect for fall!
Hi Laura. I am so happy to hear you like the cake. Thank you so much!
Like an applesauce cake, kicked up a notch! So many yummy fall flavors
Hi Michelle. Thank you! I appreciate it! Have a great weekend.
I love a good apple dessert in fall and this does not disappoint. It’s moist and delicious and the cinnamon glaze is a perfect addition.
Hi Alison. I am so happy you liked it. Thanks for the review and rating.
Great timing! We’re going apple picking this weekend and looking forward to making apple cake!
I love apple picking with my kids. I only went once this year, but we are still enjoying the apples a month plus later!
This apple cake looks so pretty and is perfect for fall! I love that it is a nice change on a traditional cake as apple is so not as common as chocolate. Love the icing too, cheers!
Thank you Adrianne. I am so glad you like the idea.
I loved this cake! I prepped the day before and it was absolutely delicious!
I am so glad to hear you liked it Lauren! That’s awesome!
I cannot have processed sugar- do you think omitting the glaze would be okay? This looks fantastic!
Hi Amy. You could omit it, but it will seem more like a snack cake than a dessert cake. One option would be to use Maple Cream, which is cooked and beaten maple syrup. Just warm some up and drizzle it over the cake before serving. Please let me know if you have any other questions. Happy cooking!
I did not think of maple cream- now that will be delicious! Thank you!
Please stop back to let us know how it goes Amy!
What a lovely fall cake!!
Thanks so much Julie!
Your photography always amazes me!:)
That’s so nice of you Maria! Thank you.