Apple and Almond Cake

I’m so happy to be guest posting for Our Krazy Kitchen and Save Room for Dessert.  Dessert I believe is very necessary in life.  A mouthful of a luscious dessert is a little treat which can make a meal memorable. Alternatively a sweet pick-you-up in the mid afternoon with a cup of tea is a tradition I grew up with in England and happily continue to this day! 

I hope you enjoy this apple and almond cake, it’s a lovely flavor combination and tastes just as good the next day – if it lasts that long.


2 sticks unsalted butter (room temperature if possible)
1 1/2 cups sugar
Zest of an orange
4 eggs
1/4 cup sour cream
Juice of an orange
1 1/2 cups all purpose flour
1/4 cup ground almonds
1 teaspoonful cinnamon powder
1/2 teaspoonful allspice
Pinch of salt
1 1/2 teaspoonfuls baking powder
1/2 teaspoonful of baking soda
1/8 cups flaked almonds
2 large or 3 medium apples (peeled and chopped)
1-2 teaspoonful sugar (for sprinkling)

Heat the oven to 350 F

Cream the butter, sugar and orange zest together until really light and creamy.

Add the eggs, one at a time, scape the bowl down after each addition.  Beat well.

Peel and chop the apples, rub with lemon juice to stop the apples turning brown.  Set aside.

Combine the sour cream and orange juice in a measuring jug.

Combine the flour, ground almonds, cinnamon, allspice, salt, baking powder and baking soda in another bowl.

Pour half the flour mixture into the butter mixture and gently combine.  Add the sour cream mixture, combine but do not over mix.  Add the rest of the flour mixture and gently combine.

Toss half the apple slices in a teaspoon of flour and fold into the batter.

Pour the mixture into a greased, 11 inch springform panArrange the rest of the apples in a pattern on the top.  Scatter the sliced almonds and a tablespoon of sugar on top.

Bake for 50 minutes to an hour.  The cake is done when risen and golden and a wooden tooth pick inserted comes out clean.

Cool in the pan for 10 minutes or so, then remove and cool on a cooking rack. 

Dust with confectioner’s sugar before serving and a dollop of whipped cream.