Wednesday, September 17, 2008

Apple Almond Cake

When I read about the recipe for the Apple Almond Cake on Dragon's Kitchen, I couldn’t wait to try it. Never before have I had a dessert that combined apples and almonds so this was my chance to make it (and eat it). I have to thank Deeba of Passionate About Baking for posting her version of this cake on her site which I visit frequently otherwise I wouldn’t have found it.

I’ve tweaked Dragon’s recipe a little bit. Instead of yogurt, I used sour cream and I added a little bit of heavy cream. I also prefer to use almond oil instead of almond extract. Because almond oil is much stronger than almond extract, I usually substitute 25% of the extract with oil. With only one medium apple and one small apple sitting on my kitchen counter, I had to cut the recipe in half and bake it in a 6” springform pan. This worked out very well. The cake came out very moist. I would classify its texture as somewhere between a soft fluffy cake and a dense pound cake. The almond-cinnamon-sugar topping was truly the icing on this cake.

Apple Almond Cake

Recipe adapted from Dragon’s Kitchen


3 Tbsp salted butter, room temperature (don’t add salt to recipe)

3/8 cup sugar

1 egg

1/8 tsp almond oil

¾ cup all-purpose flour

¾ tsp baking powder

¼ tsp baking soda

¼ cup sour cream

1/8 cup heavy cream

1 medium apple + 1 small apple, peeled, sliced thinly

1/8 cup sliced (unblanched) almonds

1½ Tbsp sugar

½ tsp cinnamon


  • Preheat oven to 350 F. Grease and flour a 6” springform pan.
  • Cream butter and sugar until pale colored and fluffy.
  • Add the egg and the almond oil. Mix until fully incorporated.
  • Sift flour, baking powder and baking soda into a bowl.
  • Add the flour mixture in two steps. Add sour cream and heavy cream after adding the first half of the flour mixture.
  • Pour batter into prepared pan and arrange the apple slices on top.
  • For the topping: combine almonds, sugar and cinnamon. Sprinkle the topping over apples.
  • Bake for 50-55 minutes or until cake tester inserted in middle of cake comes out clean.

Yields: 8 servings.

Happy Baking!


  1. That's one beautiful looking cake Hanaa & thank you for the kind mention *BLUSH*. I am very envious of the lovely sounding almond oil! Sounds too good to be true. I'm glad you made this wonderful cake!! Cheers Deeba

  2. Thank you for visiting my blog, Deeba, and for leaving your kind comments. I've added a link to the almond oil I've used, in case you're interested.
    - Hanaâ

  3. Thanks for the link...will check it out! BTW, there are plenty of food blogging events, big & small, Hanaa. Do try & send in an entry once in a while. Since you bake a lot, there's I Love baking at What's Cooking US. Cheers Deeba

  4. Thanks Deeba. I will check out the events on What's Cooking US. You guessed right, I do like to bake a lot :o)

  5. it seems so "tall" and soft...yummy!


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