This incredibly easy French apple almond cake is a simple, yet sophisticated dessert that I love to serve when apples are in season. It’s got a light, buttery crumb with a tender texture that perfectly complements the sweet-tart apples (honeycrisp apples are my personal go-to!).
While you can serve it with ice cream, whipped cream, or a dollop of crème fraîche, I tend to take the easier route and simply dust with powdered sugar before serving.
For more delicious apple recipes, give my apple cinnamon bundt cake, rustic apple galette, or wildly popular apple slab pie a try next time! Or check out all of my easy desserts. I always focus on approachability and simplicity because I’m more concerned with food and wine pairings than baking hah!
What You’ll Need
- All-purpose flour and almond flour, the combination of which yields a nutty taste and tender texture from the almonds.
- Baking powder
- Kosher salt
- Ground cinnamon and nutmeg
- Eggs: always pay attention to whether the recipe says the refrigerated ingredients should be cold or room temperature!
- Granulated sugar
- Unsalted butter, melted and cooled slightly
- Pure vanilla extract or vanilla bean paste
- Apples: I like Honeycrisp apples here, but Granny Smith would also work (and be a bit more tart)
- Sliced almonds
- Powdered sugar, for serving
Ingredient Substitutions
- If you don’t have almond flour, you can substitute with more all-purpose flour, though the cake will lose its distinctive almond flavor.
- For a dairy-free version, substitute the butter with a plant-based butter or dairy-alternative. I’m not dairy-free, so haven’t tested this, but it will certainly alter the texture of the crumb.
- Feel free to use coconut sugar, but it has different melting properties than granulated sugar so again, the texture will vary.
- Nuts: You can top the apple cake with chopped walnuts or pecans, if preferred.
How To Make A French Apple Cake
As with many cake recipes, this can be simply prepared by first whisking dry ingredients, then in a separate bowl whisking together wet ingredients, and gently folding together.
We’re adding sliced apples both inside the cake as well as on top, though if you prefer chunks, you can definitely cut the apple into bite-size pieces. The sliced almonds on top add the most delightful crunch! Bake until golden brown around the edges. A toothpick inserted into the center of the cake should come out clean.
The apple cake can be enjoyed warm, but I let it cool a bit before slicing and dusting with confectioners sugar. So good, perfect for fall!
FAQs
Absolutely! While Granny Smith or Honeycrisp apples provide a nice balance of tartness and sweetness, you can use any apple variety you prefer or have on hand. Just keep in mind that softer apples may break down more during baking.
Yes, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or another binding agent for the best results.
Not unless you want to! Peeling the apples helps achieve a more delicate texture, but if you prefer a rustic look and don’t mind a bit of added texture, feel free to leave the peels on.
Ari’s Best Tips!
- Room temperature ingredients: Make sure your butter, eggs, and milk are at room temperature. This ensures the batter mixes evenly and helps create a smoother texture.
- Don’t overmix: Overmixing the batter can result in a dense cake. Mix until just combined to keep the cake light and airy.
- Use fresh almond flour: If possible, use freshly ground almonds or almond flour to ensure a fresh, nutty flavor.
Make-Ahead, Leftovers, & Storage
This cake can be made 1-2 days in advance. Keep it covered at room temperature, and dust with powdered sugar just before serving. For a longer shelf life, store in an airtight container in a refrigerator for up to 5 days.
Can the cake be frozen? This cake freezes well! Wrap it tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before serving and dust with powdered sugar.
Serving Suggestions
While delicious on its own, consider serving it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. A dusting of cinnamon or a side of crème fraîche also pairs beautifully with the flavors of apple and almond.
Excuse me while I go cut myself another slice for a mid-day snack! This is too good to wait until dessert to cut into.
If you make this French apple cake recipe, please let us know by leaving a review and rating below!
And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! Don’t forget to tag us on social channels when you make a recipe at #wellseasonedstudio and upload your photos below! We love seeing what you’re up to in the kitchen!
Impossibly Easy Apple Almond Cake
Equipment
- 8-inch round cake pan
- Cake tester
Ingredients
- ¾ cup (90g) all-purpose flour
- ⅓ cup (35g) almond flour
- ¾ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp ground cinnamon
- Pinch of ground nutmeg
- 2 large eggs (100g), room temperature
- ¾ cup (150g) granulated sugar
- 8 Tbsp (½ cup; 113g) unsalted butter, melted and cooled slightly
- 2 tsp pure vanilla extract or vanilla bean paste
- 3 medium Honeycrisp apples, cut into ¼-½ -inch thick slices, about 3½-4 cups (~400G) – you do NOT need to peel them!
- ⅓ cups (30g) sliced almonds
- Confectioners sugar, for dusting
Instructions
- Prepare the cake pan. Preheat an oven to 350F. Line an 8-inch cake pan or springform pan with parchment, then spray generously with baking spray or grease with butter.
- Mix the dry ingredients. In a large bowl, whisk together ¾ cup (90g) all-purpose flour, ⅓ cup (35g) almond flour, ¾ tsp baking powder, ½ tsp kosher salt, and ¼ tsp ground cinnamon.
- Mix the wet ingredients. In a separate large mixing bowl, vigorously whisk 2 large (100g) eggs until frothy, about 1 minute. Add ¾ cup (150g) sugar, 8 Tbsp (113g) melted butter, and 2 tsp vanilla extract, then whisk until thoroughly mixed.
- Finish the cake batter. All at once, pour in the dry ingredients, then use a rubber spatula to gently fold them into the wet ingredients. When there are just a few streaks of flour remaining, add half of the apple slices. Fold again gently until just mixed, then pour out into the prepared cake pan. Use an offset spatula to smooth the cake into an even layer, then top with the remaining apple slices. You can arrange them in any way you like: concentric circle, rows of apples, whatever you like. I recommend facing them skin side up. Sprinkle with ⅓ cup (30g) sliced almonds.
- Bake the cake. Transfer the cake to the preheated oven then bake for 50-55 minutes, or until a cake tester inserted into the center of the cake comes out clean. *If the cake begins to brown too quickly, you can cover it with aluminum foil for the last 20 minutes of bake time.
- Cool, then serve! If serving warm, allow the cake to cool in the pan for 20 minutes, then transfer to a platter by inverting first onto a plate, then back onto the platter. Dust with powdered sugar, then slice and serve. Alternatively, you can allow the cake to cool completely before slicing. Enjoy!
Nutrition
The post Impossibly Easy French Apple Almond Cake appeared first on Well Seasoned Studio.