Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt
- 2 medium apples, peeled and chopped
- 1/2 cup sliced almonds
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt, beginning and ending with the dry ingredients.
6. Fold in the chopped apples and sliced almonds.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 18g
Carbohydrates: 33g
Protein: 6g
Fiber: 3g
Sugar: 18g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Greek yogurt can be substituted with sour cream or buttermilk.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1 tsp of cinnamon to the dry ingredients for a spiced apple and almond cake.
- Replace the apples with pears for a pear and almond cake.
- Add 1/2 cup of dried cranberries to the batter for a festive touch.
Tips and tricks:
- Use room temperature butter for easier mixing.
- Don't overmix the batter, as this can result in a tough cake.
- Use a sharp knife to chop the apples into small, even pieces.
- Toast the sliced almonds in a dry skillet over medium heat for a few minutes to enhance their flavor.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds or in a 350°F oven for 5-10 minutes.
Presentation ideas:
Dust the top of the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Garnishes:
Top the cake with whipped cream, vanilla ice cream, or caramel sauce.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not cooked through after the recommended baking time, cover it with foil and bake for an additional 5-10 minutes.
Food safety advice:
- Wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and produce.
- Store leftovers promptly in the refrigerator.
Food history:
Apple cake is a traditional dessert in many cultures, including German, Polish, and Jewish cuisine. Almond flour is a popular gluten-free alternative to wheat flour.
Flavor profiles:
This cake has a nutty, slightly sweet flavor from the almond flour and sliced almonds, with bursts of juicy apple throughout.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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