Apple Tea Cake
A simple, buttery cake, filled with chunks of apple and sprinkled with sliced almonds.
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.