Super moist Apple Almond Cake with full-flavored hits from almond, lemon, and loads of apples, glazed with hot apricot jam. This Awesome Apple Almond Cake is especially delicious while still a bit warm. Can be enjoyed as a dessert or a mid-afternoon snack or offered as part of your brunch spread. Actually, any time of day.
Total Time
1hr 40min
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
12
Ingredients
•
6
(1.75 lb)
Small
Granny Smith Apples
, divided
•
1
Lemon
, juiced, divided
•
3/4
cup
Almond Paste
•
1/4
tsp
Salt
•
3/4
cup
Unsalted Butter
•
3/4
cup
Granulated Sugar
•
1
tsp
Almond Extract
•
4
Farmhouse Eggs® Large Brown Eggs
•
1 1/4
cups
All-Purpose Flour
•
2/3
cup
Corn Starch
•
2
tsp
Baking Powder
•
4
Tbsp
Apricot Jam
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Line the bottom of a 9-inch springform pan with parchment paper. Butter the sides of the pan.
2.
Peel, halve, and core 3 of the Granny Smith Apples (6) and cut each half into 6 even slices. Toss the apple slices with half of the Lemon Juice (1) and set aside.
3.
Peel, halve and core the remaining 3 apples. Cut into 1/3-inch dice. Toss with the remaining lemon juice and set aside.
4.
Grate the Almond Paste (3/4 cup) and place it in the bowl of a stand mixer fitted with the flat beater attachment. Add the Salt (1/4 tsp) and Unsalted Butter (3/4 cup), beat for 1 to 2 minutes, until smooth.
5.
Then beat in the Granulated Sugar (3/4 cup) and Almond Extract (1 tsp). Beat in the Farmhouse Eggs® Large Brown Eggs (4) one at a time, beating for 30 seconds after each addition. Scrape down the sides of the bowl.
6.
In a separate bowl, whisk together the All-Purpose Flour (1 1/4 cups), Corn Starch (2/3 cup), and Baking Powder (2 tsp).
7.
Add to the almond batter and beat until well blended. Then fold in the diced apples.
8.
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.
9.
Then, using the flat of your hand, gently push the apples into the batter, they should not be submerged, just lightly anchored.
10.
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 it on a rack to cool.
11.
Immediately heat the Apricot Jam (4 Tbsp) over medium-high heat until just bubbling. Brush a thin layer of the hot jam over the still-hot cake.
12.
Let cool completely before removing the springform ring. Enjoy!
Author's Notes
Makes a 9-inch cake.
The cake will keep at room temperature, lightly wrapped in plastic wrap, for several days.
Nutrition Per Serving
CALORIES
325
FAT
17.6 g
PROTEIN
2.9 g
CARBS
39.4 g
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