Recipe By Pam Lolley
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.


  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 ...

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