Impossibly Easy French Apple Almond Cake

This French apple almond cake is light, tender, and packed with apple flavor. I love how the almond flour gives it a delicate nuttiness, while the apples bake into the batter and make every slice moist and fragrant. It’s a simple cake that feels elegant enough for special occasions but easy enough to make any day.

Why You’ll Love This Recipe

I like this recipe because it requires minimal effort but delivers big results. The batter comes together quickly, and the apples are left unpeeled, which saves time and adds rustic charm. The sliced almonds on top give a lovely crunch, and a dusting of confectioners’ sugar makes it look bakery-worthy without any fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

¾ cup (90g) all-purpose flour
⅓ cup (35g) almond flour
¾ tsp baking powder
½ tsp kosher salt
¼ tsp ground cinnamon
Pinch of ground nutmeg
2 large eggs (100g), room temperature
¾ cup (150g) granulated sugar
8 Tbsp (½ cup; 113g) unsalted butter, melted and cooled slightly
2 tsp pure vanilla extract or vanilla bean paste
3 medium Honeycrisp apples, cut into ¼-½ -inch thick slices, about 3½-4 cups (~400G) – you do NOT need to peel them!
⅓ cups (30g) sliced almonds
Confectioners sugar, for dusting

Directions

1. I preheat my oven to 350°F (175°C) and lightly butter a 9-inch round cake pan, lining the bottom with parchment paper.
2. In a bowl, I whisk together the all-purpose flour, almond flour, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, I whisk the eggs and sugar until pale and slightly thickened.
4. I add the melted butter and vanilla, stirring until combined.
5. I fold the dry ingredients into the wet mixture until just combined.
6. I gently fold in the sliced apples, making sure they are well coated in the batter.
7. I pour the mixture into the prepared cake pan, smoothing the top.
8. I scatter the sliced almonds evenly on top.
9. I bake the cake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
10. I let the cake cool for about 15 minutes, then dust it with confectioners’ sugar before serving.

Servings and Timing

This cake serves 8–10 people. It takes about 20 minutes to prepare and 45 minutes to bake, with a total time of about 1 hour and 5 minutes.

Variations

Sometimes I swap the Honeycrisp apples for Gala or Fuji, depending on what I have. For extra warmth, I add a little cardamom or cloves to the spices. I’ve also made it with pears instead of apples, which works beautifully with the almond flavor.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm slices in the oven at 300°F for about 10 minutes. The cake also freezes well—wrapped tightly, it lasts up to 2 months.

FAQs

Can I use another type of apple?

Yes, I like using Gala, Fuji, or Granny Smith apples if I don’t have Honeycrisp.

Do I need to peel the apples?

No, I leave the skins on, which saves time and adds texture.

Can I make this gluten-free?

Yes, I replace the all-purpose flour with a gluten-free flour blend.

What if I don’t have almond flour?

I sometimes substitute with more all-purpose flour, though the almond flour adds great flavor.

Can I use a different pan size?

Yes, I’ve baked this in an 8-inch pan; I just extend the baking time slightly.

Can I reduce the sugar?

Yes, I cut it down to ½ cup if I want a less sweet cake, and it still works well.

Can I add more spices?

Yes, I sometimes add cardamom, cloves, or extra cinnamon for a spicier version.

How do I know when the cake is done?

I check that the top is golden and a toothpick inserted in the center comes out clean.

Can I make this ahead of time?

Yes, I like baking it the day before; it keeps well and tastes even better the next day.

Can I serve this warm?

Yes, I love serving it slightly warm with a scoop of vanilla ice cream.

Conclusion

This impossibly easy French apple almond cake is one of my favorite desserts to make when I want something simple yet elegant. I love how the apples bake into the tender almond-scented batter, and the crunchy almond topping makes it feel special. It’s the kind of cake I enjoy for dessert, but also with a cup of coffee or tea in the afternoon.

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