Spiced Apple and Almond Cake
Bursting with the warm, comforting flavors of cinnamon and nutmeg, this Spiced Apple and Almond Cake is the ultimate autumnal dessert. Made with a mix of all-purpose flour and ground almonds, this cake boasts an irresistibly moist texture and a nutty richness. Juicy chunks of Granny Smith apple provide bursts of tart sweetness, while a topping of sliced almonds adds a subtle crunch. Lightly sweetened with granulated and brown sugar and enhanced by the creamy notes of unsweetened applesauce, every bite feels like a cozy celebration of fall's finest produce. Perfect for pairing with a hot cup of tea or coffee, this easy-to-make cake is ideal for gatherings or simply savoring at home. Plus, the optional dusting of powdered sugar gives it a pretty, bakery-style finish that will impress every guest. Ready in just over an hour, this dessert is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 200 g All-purpose flour
- 100 g Ground almonds
- 150 g Granulated sugar
- 50 g Light brown sugar
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 1.5 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.25 tsp Salt
- 120 g Unsalted butter, melted and cooled
- 3 large Eggs, at room temperature
- 1 tsp Vanilla extract
- 100 ml Unsweetened applesauce
- 2 large Granny Smith apple, peeled, cored, and diced
- 50 g Sliced almonds
- 1 tbsp Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake tin and line the base with parchment paper.
In a large mixing bowl, whisk together the flour, ground almonds, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix the melted butter, eggs, vanilla extract, and applesauce until smooth and well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just incorporated. Do not overmix.
Fold the diced apples into the batter evenly.
Pour the batter into the prepared cake tin and smooth the top with a spatula.
Sprinkle the sliced almonds over the top of the batter.
Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 234 mg | 10% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 32.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
