Apple Cake with Almond

Introduction

This apple cake uses a stiff butter batter to hold a thick layer of sliced cooking apples, then bakes low for about 1 hour 25 minutes until the fruit softens and the crumb sets. You get a plain, sturdy cake that works well for dessert, afternoon tea, or a make-ahead bake to serve warm with cream or cold in slices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8

Ingredients

• 5 ounces (145 g) butter
• 2 eggs
• 8 ounces (230 g) caster sugar
• 2 tablespoons ground almonds
• 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 ground almonds 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

• Swap part of the cooking apples for firm pears. You will get a softer, slightly sweeter filling and less sharp apple flavor.
• Add ½ teaspoon ground cinnamon with the flour and baking powder. That gives the cake a warmer spiced profile without changing the structure.
• Replace the caster sugar with light brown sugar. The crumb will be a little darker and the flavor will lean more caramel than clean sweetness.
• Fold a small handful of flaked almonds into the top layer of batter before baking. That adds a little crunch and makes the almond note more obvious.

Tips for Success

• Melt the butter gently and stop as soon as it is liquid. If it gets hot, it can make the batter looser than it should be.
• Keep the batter thick. That stiffness is what supports the apple layer and stops the fruit from sinking straight to the bottom.
• Slice the apples right before arranging them in the tin. That limits browning and keeps their moisture in the cake instead of on the board.
• Bake until the top is golden and a skewer comes out mostly clean from the cake part, allowing for a little moisture where it hits apple.
• Let the cake cool slightly in the tin before loosening the sides. If you try to remove it too early, the apple layer can pull the crumb apart.

Storage and Reheating

Store the cake in an airtight container in the fridge for up to 4 days. If you want to freeze it, wrap individual slices or the whole cake tightly in plastic wrap and then foil, and freeze for up to 2 months.

To reheat, warm slices in a 300 °F (150 °C) oven for 8 to 10 minutes, or microwave for 10 to 20 seconds. If you dusted with icing sugar before storing, add a fresh light dusting after reheating for a cleaner finish.

FAQ

Can you use eating apples instead of cooking apples?

Yes, but the cake will be sweeter and the apple layer will hold its shape more. Choose firm apples so they do not turn mushy during the long bake.

Why is the batter supposed to be stiff?

The thick batter keeps the sliced apples suspended in the middle of the cake. If it looks dense at that stage, that is expected.

How do you know when the cake is done?

Check that the top is evenly golden and the center feels set when lightly pressed. A skewer should come out mostly clean except where it passes through apple.

Can you make this with gluten-free flour?

You can use a gluten-free self-raising flour blend in place of the self-raising flour. The crumb may be a little more delicate, so let the cake cool fully before slicing.