This apple cake is a classic. I got this recipe from my mom many years ago, she found it in a Norwegian magazine.
I made a minor change to the original recipe by adding lemon juice to the cake batter and I added almond paste to the cake batter.

I love how the crunchy almond paste compliments the apples and vanilla sponge cake! After baking, Mom would glaze the cake by spreading warm apricot jam on top, giving the cake a beautiful shine. However, I prefer dusting the cake with confectioners’sugar and serving it with vanilla cream or ice cream.

 

Classic apple cake with almond paste

APPLES

  • 4 LARGE APPLES, I USE PINK LADY OR GOLDEN APPLES
  • JUICE FROM 1/2 LEMON
  • 1 TABLESPOON GROUND CINNAMON
  • 5 TABLESPOONS (65 G) SUPERFINE OR GRANULATED SUGAR

ALMOND PASTE: OPTIONAL

  • 175 G GROUNDED ALMONDS
  • 110 G CONFECTIONERS’ SUGAR
  • 1 EGG WHITE
  • ⅛ CUP (30 ML) HEAVY WHIPPING CREAM
  • 1 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT

CAKE:

  • 3 LARGE EGGS
  • 125 G GRANULATED SUGAR
  • JUICE FROM HALF A LEMON
  • 195 G ALL-PURPOSE FLOUR
  • 1 TABLESPOON BAKING POWDER
  • 1 TEASPOON VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 200 ML CREME FRAISE

TOPPING:

  • CONFECTIONERS’ SUGAR FOR DUSTING
  • WARM APRICOT JAM (OPTIONAL)

 

preparation

  • 1 Preheat oven to 350F°/180 C°
  • Grease and line an 8-inch springform pan with parchment paper, and set aside.

FOR THE APPLES

  • Peel, core and slice the apples into 1-inch slices.
  • Toss with cinnamon, sugar, and lemon juice. Set aside.

FOR THE ALMOND PASTE, OPTIONAL

  • In a bowl blend together ground almonds , confection sugar, egg white, heavy cream and vanilla, and set aside.

FOR THE CAKE:

  •  In a medium bowl, sift the flour and baking powder, twice; set aside.
  •  In a bowl of a standing mixer fitted with whisk attachment, beat the eggs and the sugar for 5 minutes.
  • Add lemon juice and vanilla and beat for 2 minutes more.
  • The batter should be very thick, and when the whisk is lifted, the batter should ribbon back into the batter in the bowl.
  • Remove the bowl from the standing mixer, and add the creme fraise, combine using a silicon spatula.
  • Sift half the flour mixture over the batter and gently combine with a spatula to ensure the flour mixture is fully incorporated.
  • Be careful not to deflate the batter. Repeat with remaining flour mixture.
  •  Pour half the batter into prepared pan. Spread half the apples (without juice) on top of the batter.
  • Drop almond paste by teaspoonful over the apples.
  • Pour the remaining batter over the almond paste.
  • Arrange remaining apples on top.
  • Bake on the middle rack of oven 45 – 55 minutes, or until a cake tester comes out clean.
  • Right before serving, dust the sides of the cake with confectioners’ sugar or spread some warm apricot jam on top.
  • I like to serve this apple cake with Vanilla Cream get the recipe for that here.
  • enjoy!

 

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