This almond cake is an easy, elegant snack or dessert that bakes up with a pleasantly crisp, slightly chewy edge and top—reminiscent of frangipane—while the interior becomes more moist and custardy as it rests. Thinly sliced apples add color, texture, and a fresh tartness that complements the almond flavor.
This is one of those widely shared, reliably simple cakes: straightforward to assemble from scratch and excellent for everyday baking. It draws inspiration from classic frangipane textures and rustic fruit tarts and adapts beautifully to apples.
I first encountered the base inspiration from Alice Medrich, a brilliant baker whose recipes I trust. Her almond cake provides a lovely base to which fruit can be added. I adapted her version slightly—reducing the sugar, boosting the almond extract a touch, and adding slices of pink-fleshed apples for color and flavor.
When I found these pink apples at the farmers market, I initially imagined a frangipane tart, but since I’d recently posted a rhubarb frangipane tart, I decided to turn the idea into a cake instead. The result marries the almond richness of frangipane with the simplicity of a rustic fruit-topped cake: moist, slightly custardy inside, with crisp, caramelized edges where the batter meets the pan.
I used an approach similar to the classic plum torte: basic pantry ingredients, a minimal batter, and neatly arranged fruit. The apples bake into the surface, softening without losing their shape and adding pockets of bright flavor.
Pink apples
The apples shown are Mountain Rose, an heirloom variety with vivid pink flesh. Other pink-fleshed varieties include Hidden Rose and Pink Pearl. These apples are attractive both raw and baked: they’re tart enough to balance the cake’s sweetness, have a firm texture that holds up in the oven, and resist browning after peeling.
If you can’t find a pink-fleshed variety, choose any crisp, slightly tart apple suitable for baking—Gravensteins, Fujis, or similar varieties work well and provide a pleasant contrast to the almond batter.
Recipe notes
Almond extract – The original calls for ½ teaspoon, but I prefer ¾ teaspoon so the almond flavor is more pronounced. Because this recipe uses almond flour rather than ground almonds in the batter, the extra extract helps the almond character come through. I also include 1 teaspoon vanilla when kirsch isn’t available.
Baking time – Expect a longer bake than a fruit-free version. Adding several intact apple halves slows how quickly the batter around them sets. Start checking doneness after about an hour and test near the fruit: a toothpick inserted into the batter (not the apple) should come out clean when the cake is done.
Springform pan – The recipe works in an 8 x 2 inch round pan, but I prefer a 9-inch springform. The springform lets you release the sides cleanly so you don’t need to invert the cake when serving; I usually place the pan base on a platter for a neat presentation.
Apple choices – Pink-fleshed apples are striking, but any tart, crisp apple will be delicious. Choose a variety that keeps its shape when baked for the best texture.
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📖 Recipe
Almond Cake with Pink Apples
INGREDIENTS
- 1 ⅓ cups (125g) almond flour
- 1 cup (200g) granulated sugar, plus 1 tablespoon to sprinkle on top before baking
- ¼ teaspoon kosher salt
- ¾ teaspoon almond extract
- 1 teaspoon vanilla extract
- 8 Tbsp (113g, 4 oz) unsalted butter, room temperature, cubed
- 3 large eggs
- ⅓ cup (42g, 1.5 oz) all purpose flour
- ¼ teaspoon baking powder
- 4 medium apples, (Mountain Rose or another tart baking apple)
- ¼ cup (31g) powdered sugar, for dusting
INSTRUCTIONS
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Place a rack in the center of the oven and preheat to 350°F (180°C, Gas Mark 4).
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Line the bottom of a 9-inch (23 cm) springform pan with parchment and grease the sides with butter.
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In a food processor fitted with the S-blade, combine the almond flour, 1 cup granulated sugar, salt, almond extract, and vanilla. Pulse until evenly combined, scraping the bowl if the extract causes any clumping.
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Add the cubed butter and eggs and process until the mixture is smooth and no visible butter pieces remain.
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Add the flour and baking powder and pulse just until incorporated. Use a spatula to fold in any remaining streaks of flour to avoid overmixing. Pour the batter into the prepared pan and smooth the surface.
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Peel and core the apples. Slice each apple in half top to bottom, lay each half flat, and cut thin crosswise slices while keeping the half intact. (Slicing this way helps the apple halves hold their shape and display evenly.)
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Place each sliced half, still fanned together, onto the batter: one in the center and the others spaced evenly around it.
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Sprinkle the remaining 1 tablespoon granulated sugar over the top. Bake on the center rack for 80–85 minutes, until the top is golden and a toothpick inserted into the batter (near the center apple) comes out clean. Because the apples slow the batter’s set, begin testing for doneness after 60 minutes and then every 10 minutes if needed.
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Cool the cake on a rack. When cool, dust the top with powdered sugar to taste before serving.