We can all agree. There’s no shortage of recipes featured online these days. And here I am throwing my ideas into the mix. Sometimes, there are so many paraded in front of us on social media …it’s a bit overwhelming. Then, that one photo catches your eye and you’re so grateful. This is one of those.
I’m a huge fan of FOOD52. It is the supreme food blog! The recipes featured are vast and varied …collected from cooks of every level of expertise. This recipe for Apple Almond Cake spoke to me. I had no choice but to give it a try.
Who doesn’t love a good piece of apple cake? This one takes it to a new level. That combination of apple, lemon and almond …just delicious.
Not only are the apples artfully arranged on top of this beauty …their chunky counterparts are generously folded into the batter. If you’re not a fan of apples, this may not be for you. For this presentation, I chose granny smith apples.
While this is baking, your kitchen will smell heavenly. And when this creation comes out of the oven, you’ll be so impressed with yourself. But, wait. It gets better. The apricot glaze gets brushed on as a finishing touch. Just perfect.
apple almond cake
From The Wednesday Chef on FOOD52
- 6 small granny smith apples, divided (1 3/4 pounds)
- juice of one lemon
- 7 ounces almond paste
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, melted & cooled (plus more for pan)
- 3/4 cup granulated sugar
- 1 teaspoon almond extract
- 4 large eggs
- 1 1/4 cups scooped & leveled all-purpose flour, minus 1 tbsp.
- 9 1/2 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/4 cup apricot jam
Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the sides of the pan.
Peel, halve, and core 3 of the apples, and cut each half into 6 even slices. Toss the apple slices with half of the lemon juice and set aside.
Peel, halve, and core the remaining apples. Cut into 1/3-inch dice. Toss with the remaining lemon juice and set aside.
Grate the almond paste and place it in the bowl of a stand mixer fitted with the flat beater attachment. Add the salt and melted butter; beat for 1 to 2 minutes, until smooth. Then beat in the sugar and almond extract. Beat in the eggs, one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl.
In a separate bowl, whisk together the flour, cornstarch and baking powder. Add to the almond batter and beat until well blended. Then fold in the diced apples. Scrape the batter into the prepared pan and smooth the top. Distribute the sliced apples decoratively in concentric rings on the top of the cake. Then, using the flat of your hand, gently push the apples into the batter; they should not be submerged, just lightly anchored.
Place the pan in the oven and bake for 1 hour and 10 minutes, or until the top is golden brown and a tester inserted into the middle of the cake comes out clean. Remove the pan from the oven and place on a rack to cool.
Immediately heat the apricot jam over medium-high heat until just bubbling. Brush a thin layer of the hot jam over the still-hot cake. Let cool completely before removing the springform ring. The cake will keep at room temperature, lightly wrapped in plastic wrap, for several days.