Recipe By Pam Lolley
Rating
Published May 18th
Prep 15m Cook 50m Additional 1h 10m Ready In 2h 15m
Servings 1 9-inch cake Calories 374.2

This is a dense, moist, and very flavorful apple frangipane cake that is very almond-forward in a yummy way. The apples complement it nicely and I loved the crunch of the toasted almonds on top.

Recipe Ingredients

  • ½ cup unsalted butter, softened
  • 6 tablespoons unsalted butter, softened
  • 1 (7 ounce) package almond paste
  • 1 cup white sugar
  • 1 teaspoon vanilla bean paste
  • 5 large eggs
  • 1 cup sifted cake flour
  • ½ teaspoon kosher salt
  • 2 medium Apples, raw
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon white sugar
  • ¼ cup powdered sugar, or to taste
  • 2 tablespoons toasted sliced almonds, or to taste

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
  2. 2 Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
  3. 3 Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
  4. 4 Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

Nutrition Facts

  • Calories 374.2
  • Carbohydrate 41.3 g
  • Cholesterol 115.6 mg
  • Fat 21.7 g
  • Fiber 1.6 g
  • Protein 5.5 g
  • Saturated Fat 10.3 g
  • Sodium 113.1 mg
  • Sugar 22.9 g

Chef's Notes

Be sure you purchase almond paste not marzipan.

Reviews

  1. I made half of this recipe so it yielded a small 6" cake. It was very good as is. I did however add 1/8 tsp of baking soda and 1/4 tsp of baking powder. It came out fantastic. My only qualm is that my apples sunk but still sprinkling the toasted almonds made up for - Read more ...
  2. Wonderful recipe! I made sure all of the butter was at room temperature and followed all ingredients to a T (other than using Granny Smith apples because that’s what I had on hand - but I’m sure almost any type of apples would work out just fine!) I used Pam nonstick spray (the one with - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more