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Layered with bright and tart Granny Smiths, this apple cake recipe uses almond flour to create a soft and tender texture. Lightly-toasted almonds add a bit of crunch and extra almond flavor.

You guys, Fall is practically here! Yes, it’s always a little sad to see summertime end, but I really do love when the seasons change. That means alllllll the comfort baking can begin. 

Modeled after a French apple cake – the batter in this recipe is layered with juicy, tart apples. I topped it with crunchy almond slices and baked it in a Springform pan. It’s also made with a combination of all-purpose and almond flour. The added fat in the almond flour ensures this cake retains moisture and that makes it extra soft.

This coffee cake bakes into a beautiful light golden brown with caramelized edges perfect for serving with a hot cup of coffee, tea, or even warm apple cider.

Slice of Apple Almond Cake served on a white dessert plate sits next to a fork. A cup of coffee and a whole apple is in background.

What You’ll Need

This recipe is made mostly from pantry staples with the exception of the apples and almond flour. Once you peel and slice your apples, the batter comes together quickly.

  • Apples – Peeled, cored, and thinly sliced. 
  • Eggs – Can be room temp or cold.
  • White sugar
  • Butter – Unsalted and melted.
  • Vanilla extract 
  • All-purpose flour
  • Almond flour – Be sure to get almond flour, almond meal isn’t ground finely enough.
  • Baking powder
  • Salt
  • Milk – Whole milk works well.
  • Almond flakes – Blanched and sliced.

What kinds of apples are best for baking?

While there are dozens of varieties of apples, “cooking apples” are the ones that make the cut when baking.

The best apples for baking are crisp. Their firmer flesh means they will hold their shape when heated. They also tend to be tarter. My favorites to use in baking are Granny Smith, Honeycrisp, and Braeburn. (I suggest Granny Smith for this recipe as they are tart and this balances the sweetness of the cake.)

Can I use different kinds of nuts?

Yes! You sure can use different nuts in this recipe. Chopped walnuts or halved pecans would work well with the flavor of this apple cake.

Apple Almond Cake sprinkled with almond slivers and powdered sugar is cut into individual slices. One piece sits on its side revealing a tender crumb and light brown crust.

How to Make This Apple Almond Cake

Are you ready to make this apple cake? Here’s how to do it:

  • Prep your oven and pan. Preheat to 350°F or 180°C and grease and flour an 8-inch springform pan.
  • Microwave apples. High for 2-3 minutes.
  • Mix wet ingredients. Beat 1 whole egg and sugar at medium speed. Add melted butter and vanilla extract.
  • Sift dry ingredients. Combine all-purpose and almond flours, baking powder, and salt. 
  • Add the dry ingredients to the wet ingredients. Make sure the batter remains smooth. 
  • Halve your batter and add the two egg yolks.
  • Reserve. Set ¼ cup apples aside.
  • Stir in the remaining apples to the egg yolk batter.
  • Spread the batter without egg yolk into the prepared springform pan. Next add the apple and egg yolk batter.
  • Place reserved apples on top, sprinkle with the almonds, and dust with a little sugar.
  • Bake for 50 minutes. Check doneness after 30 minutes.
  • Cool and Serve.

Tips for Perfect Apple Coffee Cake

While this cake is easy to make, it never hurts to have a few extra tricks up your sleeve. Here are my top tips:

  • Use almond flour, not almond meal. Almond Meal is coarser and so better suited to denser baked goods.
  • Spring for a springform pan. This cake is tender and soft. A Springform pan has a latch that allows the sides and bottom to separate so the cake releases easily.
  • Let it cool. This delicate cake may fall apart if you remove it from the pan immediately when it comes out of the oven. After baking, let it cool for at least 15 minutes.

How to Store Apple Cake

Unless you are making this cake for a get-together, odds are you will have some extras. Here’s how to store extra apple cake:

  • Counter: Let the cake cool to room temperature, then cover it with saran wrap and store it on the counter for up to 3 days.
  • Fridge: Cover the cooled cake in saran wrap, or transfer slices to an airtight container. It will keep in the fridge for up to 5 days.

Can I Freeze It?

Yes, this cake can be frozen for up to three months. Once your cake is completely cooled, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Then place the wrapped cake in a freezer-safe, airtight container.

When you are ready to eat your cake, simply thaw it overnight in the fridge or on the counter for a few hours.

More Apple Recipes to Try

Want to explore even more ways to bake with apples? Try these easy ideas:

5 from 1 vote

Apple Almond Cake

Layered with bright and tart Granny Smiths, this apple almond cake recipe uses almond flour to create a soft and tender texture. Lightly-toasted almonds add a bit of crunch and extra almond flavor.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices


  • 3 Granny Smith apples, peeled, cored, sliced
  • 1 large egg
  • 1 cup granulated sugar
  • ½ cup (114 g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • ¼ cup whole milk
  • ¾ cup (94 g) all purpose flour
  • ¾ cup (84 g) almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 egg yolks
  • cup (31 g) almond flakes
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  • Preheat the oven to 350 °F (177 °C) then grease an 8-inch springform pan with oil or butter. Sprinkle with flour, tapping out any excess. Set aside.
  • Microwave the sliced apples on High for 2-3 minutes or until the apples are starting to soften. Strain any excess liquid and set aside to cool.
  • Using a hand mixer, beat 1 whole egg and sugar at medium speed until it turns pale yellow in color – about 2 minutes. Add melted butter, vanilla extract, and milk then beat to combine.
    wet batter mixture with egg and vanilla in a clear bowl
  • In a separate medium-sized bowl, sift together the all purpose and almond flours, baking powder, and salt.
    dry ingredients in a clear bowl
  • Add the dry ingredients to the wet ingredients gradually, making sure the batter remains smooth.
    batter for apple almond cake in a clear bowl with a red silicone spatula
  • Now take half of your batter and add the two egg yolks and mix until well-combined.
  • Reserving ¼ cup apples for the cake’s topping, stir in the remaining apples to the egg yolk batter.
  • Spread the batter without egg yolk into the prepared springform pan.
    batter for apple almond cake spread into an even layer in a springform pan
  • Next add the apple and egg yolk batter on top in the springform pan, smoothing with a spatula so the cake will be evenly baked.
    pouring more batter on top of batter in springform pan
  • Place the reserved apples onto top of the batter, and sprinkle with the almond flakes and dust with a little sugar.
    the top of an apple almond cake is decorated with apple slices and sliced almonds
  • Bake the cake for 50 minutes, checking doneness after 30 minutes. If a toothpick comes out clean it is done.
    baked apple almond cake in the baking pan
  • Let the cake cool in the pan for 15 minutes. Run a knife around the edges of the cake to loosen before removing. Cool completely before removing the base of the pan and serve with a warm cup of coffee.


Serving: 1slice, Calories: 152kcal, Carbohydrates: 16g, Protein: 5g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 47mg, Sodium: 185mg, Potassium: 128mg, Fiber: 3g, Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. Very yummy cake! I loved the addition of almond flour. Just didn’t see where to add the milk in the directions.

  2. Things look tasty! I started making it and then noticed the sugar is not included in the ingredient list, although it is included in the steps. Could you update the recipe to reflect the amount of sugar needed? Thanks!