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

Ingredients:

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


Instructions:

  • 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!

5 comments:

  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

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  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

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  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

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  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)
    -Hanaâ

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

    ReplyDelete

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