Indulge

The Ultimate Apple Cake To Make This Fall

Looking for something to do with your post-apple picking finds? Chef Grace has you covered with this French Apple and Almond Cake. Her simple apple cake combines the simplicity of French country baking—a quick, tender cake and tart apples—with the warm, complex spices of Scandinavian baked goods. Nutmeg and cardamom offer a great twist on the classic apples and cinnamon flavor.

French Apple and Almond Cake with Vanilla Whipped Cream

Ingredients:
For the cake:
1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
¼ teaspoon salt
1 stick ( ½ cup) unsalted butter, at room temperature
⅔ cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon almond extract
2 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
¼ cup sliced almonds almonds
1 teaspoon cardamom
¼ teaspoon nutmeg
2 tablespoons lemon juice
2 tablespoons Confectioners’ sugar, for decorating cake

For the whipped cream:
8 oz heavy whipping cream
1 tablespoon confectioners sugar
¼ teaspoon vanilla extract

Instructions
1. Set butter and eggs aside to come to room temperature. Place a large bowl and whisk in the freezer or refrigerator to use in Step 7 (the cold bowl and whisk will make it easier to whip the cream!). Preheat the oven to 350°F. Grease a 9-inch cake pan with butter, line the bottom of the pan with a circle of parchment paper and grease again.

2. Using a stand mixer with paddle attachment, cream butter and granulated sugar on medium speed until light and airy, about 3 minutes. Add eggs one at a time, beating well and scraping down sides of bowl after each addition until pale yellow and smooth. Add vanilla and almond extracts and continue to mix until just incorporated.

3. While butter creams, in a small bowl, whisk together flour, baking powder, cardamom, nutmeg, and salt.

4. Add flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples and lemon juice.

5. Using a rubber spatula, transfer batter to prepared pan, smoothing into an even layer. Sprinkle with almonds and 1 tablespoon of granulated sugar.

6. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Once baked, transfer cake, still in pan to a cake rack to cool for at least 20 minutes or until pan is completely cool to the touch.

7. While cake cools, place heavy cream, vanilla, and 1 tablespoon confectioners’ sugar in a large bowl. Whisk vigorously until soft peaks form, 3-4 minutes. Chill until ready to serve.

8. Run a blunt knife around the edges of the cake, then carefully invert the cake onto the rack, remove the parchment paper, and gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with remaining 2 tablespoons Confectioners’ sugar.

Recipe contributed by Plated Recipe Development Manager Grace Pescatello.

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