This Apple Almond Cake is tender, moist, and studded with fresh apple pieces. A cinnamon-almond crumble tops the cake for a satisfying crunch — perfect for brunch, an afternoon treat, or a simple dessert.
I began developing this recipe with a vision of a classic French apple cake, but as I tested it I wanted a touch of coffee-cake texture and a crunchy topping. The result is this Apple Almond Cake — tender cake with bite-sized apple pieces and a buttery almond-cinnamon crumble on top.
Why Make This Cake
- Easy to prepare: No stand mixer needed — dry and wet ingredients are mixed separately, then combined.
- A lighter dessert option: Fresh apples, almond flour, and sliced almonds add nutrients and moisture, making this cake feel less heavy than many desserts.
- Versatile for any occasion: Serve it at brunch, bring it to a holiday table, or enjoy a slice with tea or coffee in the afternoon.
🥗 Ingredients
- Apples: Use a firm, tart apple such as Granny Smith to keep pieces distinct in the cake. Semi-tart varieties like Pink Lady or Honeycrisp also work.
- Almond flour: Adds moisture and a subtle nutty flavor. Hazelnut flour can substitute for a different profile, or replace with more all-purpose flour if preferred.
- Sliced or slivered almonds: Use blanched or unblanched for the topping; unblanched adds more texture and nutrients but can be slightly grittier.
- Cinnamon: Adds warmth and pairs beautifully with apple. You can add a pinch of nutmeg, allspice, or ground ginger for extra spice if you like.
🥣 Instructions
Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of an 8-inch springform pan and dust with flour.
Prepare the crumb topping: combine 3/4 cup slivered or sliced almonds, 1 tablespoon butter, 1 1/2 tablespoons sugar, and 1/2 teaspoon cinnamon in a small food processor. Pulse in short bursts (about 6–8 pulses) until the almonds are finely chopped but not pasty. Set the crumb aside.
Melt 5 1/2 tablespoons unsalted butter and let it cool until warm but not hot. Peel and dice one large tart apple into roughly 1/4-inch pieces.
In a large bowl, whisk together the dry ingredients: 1 cup all-purpose flour (130g), 1/2 cup almond flour (45g), 3/4 cup sugar (150g), 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt, and 1 teaspoon baking powder.
In a separate bowl, whisk together 2 large eggs and 1 teaspoon vanilla extract. Slowly whisk the warm (not hot) melted butter into the eggs to avoid curdling.
Fold the wet ingredients into the dry mixture until just combined, then gently stir in the diced apples. The batter will be quite thick, similar to cookie dough.
Spoon the batter into the prepared springform pan and smooth the surface. Evenly sprinkle the almond-cinnamon crumble over the top. Bake for 35–40 minutes, or until a toothpick inserted near the center comes out almost clean and the top is golden brown.
Allow the cake to cool on a rack. Run a knife or thin spatula gently around the edge of the springform pan before releasing the sides. Slice and serve warm or at room temperature.
🧐 Recipe FAQs
Yes. Stored at room temperature in an airtight container or wrapped with foil, the cake stays moist for several days thanks to the almond flour. Reheating a slice in the microwave for a few seconds refreshes it nicely.
Can I freeze this cake?
Yes. Slice the cake and freeze individual slices wrapped in plastic wrap or place slices together in a freezer-safe container. Thaw overnight in the refrigerator and bring to room temperature before serving.
👩🍳 Expert Tips
- When processing the topping, pulse in short bursts so the almonds chop finely without turning to butter. If you don’t have a food processor, chop the almonds by hand and then mix in the sugar and cinnamon.
- Make sure the melted butter is warm, not hot, before adding it to the eggs. Adding very hot butter risks curdling the eggs and producing a lumpy mixture.
- If you only have a 9-inch springform pan, the cake will be shorter and will bake faster — start checking at about 25 minutes. An 8- or 9-inch regular cake pan can also work, but you may need to sacrifice the first slice to remove the cake cleanly because of the streusel topping.
- Butter and flour the pan well so slices release easily; the streusel topping makes flipping the whole cake impractical.
Other Fruit-Based Desserts
Fruit desserts are endlessly adaptable. Try fruit-forward cakes, crisps, or galettes with seasonal produce. Ideas to explore: blueberry sour cream coffee cake, peach-blueberry crisp, apple galette, or a simple mixed fruit salad with citrus-honey dressing.
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Strawberry Parfait with Mascarpone -
Easy Lemon Ricotta Cake -
French Apple Galette -
Simply Strawberry Galette
If you try this apple almond cake, please leave a comment below — feedback is always appreciated.
📖 Apple Almond Cake — Recipe
Apple Almond Cake
By Chef Molly Pisula. A tender, moist cake studded with apples and topped with a cinnamon-almond crumble.
Ingredients
Crumb Topping
- 3/4 cup slivered or sliced almonds (70g)
- 1 tablespoon butter
- 1 1/2 tablespoons sugar
- 1/2 teaspoon cinnamon
Apple Cake
- 5 1/2 tablespoons unsalted butter
- 1 large tart apple
- 1 cup all-purpose flour (130g)
- 1/2 cup almond flour (45g)
- 3/4 cup sugar (150g)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Butter and flour an 8-inch springform pan.
- Make the topping: pulse almonds, butter, sugar, and cinnamon until finely chopped. Set aside.
- Melt butter and let it cool slightly. Peel and dice the apple into 1/4-inch pieces.
- Whisk dry ingredients in a large bowl: all-purpose flour, almond flour, sugar, cinnamon, salt, and baking powder.
- Whisk eggs and vanilla in a smaller bowl. Slowly whisk in the warm melted butter.
- Fold wet ingredients into dry until just combined, then stir in the apples. Batter will be thick.
- Spread batter into the prepared pan and sprinkle the almond crumb on top.
- Bake 35–40 minutes until a toothpick comes out almost clean and the top is golden. Cool on a rack, run a knife around the edges, unmold, slice, and serve.
Notes
- Pulse the almonds for the topping in short bursts to avoid turning them into butter.
- Ensure butter is warm, not hot, when whisked into eggs to prevent curdling.
- If using a 9-inch pan, the cake will be lower and bake faster — start checking around 25 minutes.
- Store at room temperature in an airtight container for several days, or freeze individual slices wrapped tightly.
Nutrition (per serving)
Calories: 309 kcal • Carbohydrates: 33 g • Protein: 6 g • Fat: 17 g • Sugar: 10 g • Fiber: 3 g
More About Molly
Cooking seasonal, approachable meals is my passion. Trained as a French pastry chef and with years of experience as a personal chef, I develop well-tested recipes that are flavorful and family-friendly.
Instagram users: If you make this cake, tag @vanillabeancuisine or use #vanillabeancuisine — it’s wonderful to see your results!