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Apple Almond Cake

December 26, 2012

When Friday, December 22nd hit last week, I let out one great big sigh of relief. I had made it.

This year has felt like an exceptionally rough one, adhering to the demands of work and school, trompsing around the country in support of the Weelicious book, and keeping up with everyone's busy schedules. However, for the first time in 13 years our family is not getting on a plane during the holidays and, for better or worse, it feels like this year's break will feature just a bit more of that all too rare freedom I vaguely remember having before I had kids.

The week between Christmas and New Year's is my favorite time of year. Everything moves a bit slower and there seems to be more hours in the day to relax and actually enjoy making meals. Instead of chopping and stirring as fast as possible to get a meal done as I normally do, I try to be mindful and appreciate all the many pleasures of cooking.

This past Sunday I bought a variety of apples at the farmers' market to bake a simple apple cake. Nothing fancy, just a heartwarming cake to make the house smell of fragrant apples, spicy cinnamon and toasty almonds. It's a treat everyone can enjoy during this peaceful time of year when we can all reflect on those things we are thankful for and take advantage of the fact that, at least for one week, things finally move...just...a bit...slower.

Happy Holidays!

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Apple Almond Cake  (serves 8-10)

  • Prep Time:15 minutes,
  • Cook Time: 45 minutes,
  • Total Time: 1 hours,

Ingredients

  • 2 medium gala, pink lady or fuji apples, peeled and thinly sliced
  • 2 teaspoons cinnamon
  • 1 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/2 cup unsalted butter, softened
  • 1 1/3 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup slivered almonds
  • 1/4 teaspoon cinnamon

Preparation

  1. 1. Preheat oven to 350ºF. Toss the sliced apples with the 2 teaspoons cinnamon and set aside.
  2. 2. In a medium bowl, sift together the flour, baking powder and salt.
  3. 3. In a separate bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
  4. 4. Add the eggs, one at a time, beating after each addition. Gradually add in half the flour, then the milk, then the remaining flour.
  5. 5. Butter and flour a springform pan. Pour half the batter in the prepared pan, layer all the apples evenly over the batter, and top with the remaining batter.
  6. 6. In a small bowl, combine the slivered almonds and the remaining ground cinnamon. Sprinkle this mixture over the top of the cake.
  7. 7. Bake for 35-45 minutes, or until the cake is golden and a wooden pick inserted in the center comes out clean.
  8. 8. Serve.
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Comments






  1. Nancy

    March 1, 2013 at 5:10 pm

    Reply

    I don’t understand why this is labeled as healthy. It does have apples in it, I get it, but it also has a lot of sugar, butter and uses white flour, which is not considered healthy.

    • DI

      March 28, 2013 at 7:08 am

      Reply

      This was posted at Christmas time and comparison to most of the treats our kids are offered at this time of yr, this is a lot healthier! For the fact that you are making it from scratch rather than a box or pre-made cake, its automatically healthier because they are no additives, preservatives, artificial dyes or flavorings.

  2. lrdander

    December 27, 2012 at 10:20 pm

    Reply

    Any suggestions on egg substitutes for this?

    • catherine

      December 28, 2012 at 11:34 am

      Reply

      I haven’t tested it with a substitution, but I think the flax and water mixture might be the best substitution in this case!

  3. Anita

    December 27, 2012 at 4:20 pm

    Reply

    Can you use whole wheat flour and make it as a bundt??

    • catherine

      December 28, 2012 at 11:36 am

      Reply

      I tried this with both types of flour and it came out lighter and fluffier with the all-purpose! That being said, yes you can use whole wheat, it will just be a different end result. I think it would work in a bundt pan!

  4. Melissa

    December 27, 2012 at 11:10 am

    Reply

    I don’t have a springform pan. Can I use a 9 x 13 pan instead? Thanks for your help! Can’t wait to try this new recipe!

    • catherine

      December 27, 2012 at 12:05 pm

      Reply

      You can, just grease it well!

  5. Deborah

    December 27, 2012 at 12:35 am

    Reply

    Can we substitute oil for butter and almond milk or orange juice for milk?

    • catherine

      December 27, 2012 at 12:06 pm

      Reply

      Yes, you can substitute oil and you can use any type of milk you prefer!

  6. Charise

    December 26, 2012 at 3:51 pm

    Reply

    These look great! Think they could be made into muffins?



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