Apple and Almond Cake

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Introduction

This layered apple cake uses a simple butter-and-egg batter sandwiched around fresh apple slices, baking into a moist, tender crumb that needs nothing more than a dusting of icing sugar. With just 15 minutes of prep and straightforward mixing, it’s a reliable weeknight dessert that works equally well warm from the oven or cold the next day.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8

Ingredients

• 5 ounces (145 g) butter
• 2 eggs
• 8 ounces (230 g) caster sugar
• 1 teaspoon almond essence
• 8 ounces (230 g) self-raising flour
• 1½ level teaspoons baking powder
• approx. ¾ pounds (330 g) peeled cooking apples (e.g. Bramleys)
• icing sugar to dredge

Instructions

1. Grease a 9-inch (23 cm) loose-bottomed spring-form cake tin.
2. Gently melt the butter in a pan, then pour into a large bowl.
3. Add the eggs, sugar, and almond essence and stir well until mixed. Then add the flour and baking powder. Stir well-at this point, it should be a stiff mixture.
4. Spread just under two-thirds of the mixture into the cake tin.
5. Immediately afterwards, peel, core and slice the apples and arrange on top of the mixture in the tin. Cover these with the remainder of the cake mixture. At this stage, the cake may appear “untidy”, but the cooking process eliminates most unevenness or gaps in the surface.
6. Bake for 1¼ to 1½ hours in a preheated oven at 325 °F (160 °C / Gas Mark 3)
7. Once cooked, allow to cool slightly in the tin. Loosen the sides of the cake with a knife and gently push the cake out onto a plate. Cool completely.
8. Lightly dust the top of the cake with sieved icing sugar once cool. Serve warm or cold, with cream for best results.

Variations

Spiced variation: Add ½ teaspoon ground cinnamon and a pinch of ground nutmeg to the dry ingredients. This deepens the apple flavour without changing the texture or method.

Extra apple layer: Increase apples to 1 pound (450 g) and arrange them in two layers—one in the middle of the batter and one on top. The cake will be slightly moister and more apple-forward.

Brown sugar swap: Replace half the caster sugar with soft brown sugar for a deeper, caramel-like sweetness that pairs well with the apples.

Thicker crumb: Use an 8-inch cake tin instead of 9-inch to concentrate the batter and create a denser cake. Add 2–3 minutes to the bake time.

Walnut addition: Fold ¼ cup finely chopped walnuts into the batter before spreading. This adds crunch and a subtle earthiness.

Tips for Success

Melt the butter gently and pour it while warm into the bowl—this helps the batter come together smoothly without overmixing, which would toughen the cake.

Peel, core, and slice the apples at the last moment before arranging them on the batter. This prevents browning and keeps the apples fresh and firm during baking.

Don’t worry if the cake looks uneven or gap-filled before baking; the batter rises and levels out during cooking, especially in the lower-temperature oven.

Check the cake from 1 hour 20 minutes onward by inserting a skewer into the thickest part. It should come out clean or with just a few moist crumbs clinging to it—overooking will dry it out.

Cool the cake completely before dusting with icing sugar so the sugar doesn’t melt into the surface.

Storage and Reheating

Store the cooled cake covered in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. The cake does not freeze well because the apple layer becomes mushy upon thawing.

FAQ

Can I use a different type of apple?

Yes, but cooking apples like Bramleys are ideal because they hold their shape and have a slight tartness that balances the sweetness. Eating apples will break down more during baking and may make the cake slightly soggy.

What’s the difference between this cake and a traditional apple crumble?

This cake has a continuous batter throughout, so it’s sliced and plated as a cake. An apple crumble has a topping layer and is served in bowls. The texture and eating experience are quite different.

Can I make this cake without a spring-form tin?

A regular 9-inch round cake tin with a removable bottom will work. If using a fixed-bottom tin, line the bottom with parchment paper for easier removal. Allow a few extra minutes cooling time before turning it out.

Should I serve this with anything?

Cream is traditional and highly recommended—it softens the cake’s texture and cools it slightly. Custard, ice cream, or Greek yoghurt also work well. The cake stands alone if you prefer it plain.