This Apple Tea Cake features a rich batter infused with a hint of almond flour. Packed with two full layers of juicy apple slices and topped with flaked almonds, it is the perfect rustic dessert to serve alongside your afternoon coffee or tea.
This simple and rustic cake is built in layers. Half of the thick batter is spread into the pan, followed by a generous layer of thinly sliced apples and flaked almonds.
The remaining batter goes on top, finished with a second layer of fruit and an extra scattering of flaked almonds.
As it bakes, the batter rises up around the fruit, creating a rustic, jammy texture where the apples meet the cake, all contrasted by the crunch of the toasted nuts on top.
A great tea cake is all about texture and balance, after all. This version relies on a thick, butter-based batter that gives the cake a rich, tight crumb. A handful of almond flour is folded into the mix, adding a subtle nuttiness and keeping the crumb incredibly tender.
The goal is to let the simple, clean flavors of the batter and the apples stand on their own. The result is the perfect cake for a fall afternoon.
Tips & Variations
Because the batter is thick, use an offset spatula or the back of a spoon to smoothly drop it into layers.
Tuck the apples close: Pack the apple slices tightly. They will soften and shrink slightly as they bake, creating pockets of fruit throughout the cake.
Flaked almonds can go from perfectly toasted to burnt quickly. If the top is browning too fast before the center of the cake is done, loosely tent the tin with foil for the last 10 minutes.
Switch the fruit: Sliced pears or firm plums work just as well with this butter batter.
Citrus zest: Rub a little lemon or orange zest into the sugar before creaming it with the butter to cut through the richness.
Almond extract: A tiny drop of almond extract alongside the vanilla will deepen the nutty flavor.
FAQs
What kind of apples are best for this tea cake?
Firm, slightly tart apples hold up best during baking. Granny Smith, Honeycrisp, or Braeburn apples are excellent choices because they maintain their texture and don’t turn into mush inside the thick batter.
Why does this recipe use almond flour?
A small amount of almond flour adds incredible moisture and a delicate, nutty flavor to the crumb. It also helps break up the gluten, giving the thick, butter-based cake a tender, melt-in-your-mouth texture.
How should I store the leftovers?
Keep it in an airtight container at room temperature for up to three days. The moisture from the apples actually keeps the cake from drying out, making it taste just as great the next day.
Can this cake be frozen?
Yes. Once it is completely cool, wrap it tightly in plastic wrap and plastic foil. It will freeze well for up to three months. Defrost it at room temperature before serving.
If you make this Apple Tea Cake, please let me know in the comments! I’d love to hear from you.
More Apple Recipes
Apple Butter Cinnamon Buns: These little fall treats combine the richness of cinnamon rolls with the concentrated, complex flavors of homemade apple butter.
Apple Cobbler with Vanilla Custard: This classic homemade cobbler pairs a perfect rich, golden topping with a luxurious vanilla custard. An easy, elegant dessert recipe your guests will love.
Classic Tarte Tatin: Both rustic and elegant at the same time, this is the kind of dessert for when you want something classic but not boring, familiar yet exciting. Plus lots of great tips!
Apple Galette: This simple, rustic galette is made with a super rich and delicate mascarpone-butter dough; ultra-tender and perfectly flaky.
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Apple Tea Cake
Ingredients
Equipment: 8-inch springform pan
- 2-3 Honeycrisp or Braeburn apples
- ½ lemon
- 125g (1 cup) all-purpose flour
- ¼ tsp sea salt
- 1 tsp baking powder
- 140g (1 stick + 2 tbsp) unsalted butter, softened
- 180g (1 cup) granulated sugar (I used light brown)
- 160g (3 large) eggs, at room temperature
- 1 tsp vanilla
- 75g (¾ cup) almond flour
- 50g (½ cup) sliced almonds
- Powered sugar, optional, for dusting
- Fruit jam, optional, for glazing
Instructions
- Prepare the apples: core, cut in half, and slice them into thin slices. Add the slices into a large bowl along with the lemon juice. Carefully toss to combine. Set aside.
- Preheat the oven to 350°F/ 180°C.
- Line an 8-inch springform or round pan with parchment paper and grease with butter. Set aside.
- In a medium bowl, combine the flour, salt, and baking powder. Set aside.
- In a large mixing bowl, add the butter and sugar. Beat on medium high speed for 2-3 minutes, or until light and fluffy. Add in the eggs, one at a time, mixing thoroughly before adding the next. Add in the vanilla, scraping the sides and bottom as needed.
- Beat in the almond flour. Add in the flour mixture, beating just until combined.
- Transfer half the batter to prepared pan, using a flat spatula or spoon to smooth out the top. Arrange half the apple slices in a layer, slightly overlapping. Sprinkle with half the sliced almonds.
- Spread the remaining batter over the apple layer, then top with remaining apple slices. Sprinkle with remaining sliced almonds.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Serve dusted with powdered sugar and vanilla custard, if desired. For a quick glazing, melt about 2 tbsp fruit jam with 1/2 tbsp water in a small saucepan. Brush the glaze over the cake for a shiny finish.
