Apple Almond Coffee Cake
- PREP 15min
- COOK 40min
- TOTAL 55min
We love this almond coffee cake with fresh apples baked throughout. There is no need for any frosting, and I love this served a little warm. Enjoy this apple almond cake with coffee or tea! I used a 9-inch round cake pan, but an 8-inch square or 9-inch square pan works nicely, too.
You Will Need
1 cup (142g) whole almonds
1 lemon
1 baking apple like Granny Smith
6 tablespoons (85g) unsalted butter
1 ½ cups (195g) all-purpose flour, plus 2 (16g) tablespoons for apples
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/4 teaspoon allspice
3 large eggs
1 cup (200g) granulated sugar
3/4 cup (170g) plain yogurt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Powdered sugar for serving
Directions
Preheat the oven to 350°F (177°C). Butter and flour a 9-inch cake pan.
As the oven preheats, place the almonds onto a baking sheet and slide into the oven, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the toasted almonds to a food processor and pulse until chopped very small.
Zest the lemon and set aside. Peel, core, and dice the apple. Squeeze the juice from half of the zested lemon over the apples to prevent browning. Then, toss the apples with 2 tablespoons of flour. (Save the remaining lemon half for after the cake has baked).
Melt the butter and set it aside to cool down a little.
In a large bowl, whisk 1 ½ cups of flour with the baking powder, salt and allspice.
In a medium bowl, whisk the eggs with the sugar until frothy and lightened in color, about 1 minute. Whisk in the yogurt, melted butter, lemon zest, almond extract, and vanilla until well blended.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl with eggs then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth.
Fold in the apples and about three-quarters of the almonds.
Pour the batter into the pan and smooth the top. Scatter the top of the cake with the remaining almonds.
Bake for 30 to 40 minutes, or until a knife inserted into the center of the cake comes out clean. Transfer the cake, still in the pan, to a cooling rack.
Squeeze the juice from the leftover lemon half over the top of the cake.
Cool then serve slices of cake dusted with powdered sugar.
Adam and Joanne's Tips
- Storing: Place the cooled cake in a plastic bag or airtight container with a sheet of paper towel, seal it, and store it at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or freezer bags. Freeze for up to 3 months.
- Nutritional information provided are estimates.