| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 10 servings |
Ingredients
- Unsalted butter, for buttering the baking pan
- 6 small Granny Smith apples, peeled and sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups buttermilk, at room temperature
- 3 tablespoons powdered sugar
Instructions
- For the apples: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch glass baking pan.
- Mix together the apples, granulated sugar and cinnamon in a medium bowl. Set aside.
- For the cake: Combine the butter and granulated sugar in a large bowl. Using a hand-held mixer, beat on medium high until light and fluffy, about 3 minutes. Beat in the eggs one at a time until fully combined, then add the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, salt and buttermilk. Beat on low speed until a few streaks remain, then fold together with a rubber spatula until fully combined. (Do not overmix.)
- Sprinkle the bottom of the pan with half of the apple mixture. Spread the batter over the top of the apples. Top the batter with the remaining apples, making decorative rows across the cake. Bake, rotating the pan halfway through, until a toothpick inserted in the middle of the cake comes out clean, about 1 hour. Allow the cake to cool slightly before dusting with powdered sugar and serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 508 |
| Total Fat | 25 g |
| Saturated Fat | 12 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 4 g |
| Sugar | 40 g |
| Protein | 9 g |
| Cholesterol | 119 mg |
| Sodium | 314 mg |
Reviews
Delicious cake. The mix of almond flour and buttermilk makes for a really nicely flavored dough. Definitely increase spices if you want to be able to taste them.
Cute recipe
Instantly a family favorite. I even made it gluten and dairy free and it came out amazing.
This cake is so moist and fluffy even when frozen and heated up in the microwave. I used iodized salt, and it seemed like it needed a little more salt. Otherwise, I will definitely be making this recipe again! Give it a try!
This was a hit for Thanksgiving! I took most folks’ advice and actually doubled the amount of cinnamon and also added nutmeg for some added flavor. It was delicious and the perfect amount of sweetness. Give it a try!
My goodness! My first time ever making a cake from scratch and what a success! I made it for football Sunday and my entire family loved this! It wasn’t overly sweet and it was not heavy. It was PERFECT! Thank you, Giade!
Has anyone made this using all A.P. Flour no almond flour?
I added more cinnamon and some nutmeg but this cake is great! It is very moist!
It was okay. Not spectacular but it didn’t go to waste either. There’s not really enough flavor of apple for my taste. It was very moist though.
My husband wants me to make this cake without the apples. It is moist. It looks slightly like it’s not completely baked yet it is. I doubled the cinnamon and added a teaspoon of nutmeg. The cake has a nice light cinnamon taste that is not overly sweet. Perfect breakfast cake.