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French Apple Almond Cake

Is it even Fall if you haven’t made an apple cake? There are so many recipes out there for apple cake that it was hard to choose, but any recipe that includes almonds and apples has my vote. I found this winner of a dessert on a website called The Sugar Hit and made it last year but never posted it. Hey, it’s time to make it again!  Whenever I’m peeling apples, I have a contest with myself to try to keep the peel intact in one piece. Yea! I did it! (I know, nerdy)

I used a buttered springform pan, placing a piece of parchment paper on the bottom. I then layered some of the batter over the paper, and placed apples over the batter in a neat pattern.

Repeat with the batter (don’t worry if you don’t get complete coverage), then more apples.

When you’re finished with that layer, scatter the almonds and sugar topping all over, then bake. (I overbaked it by five minutes and the bottom layer was too browned.)

Sprinkle with confectioner’s sugar when cooled.

Enjoy with a cup of tea or coffee (and some vanilla sauce or ice cream wouldn’t hurt either).

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French Apple Cake
 
Author:
Ingredients
  • For the apples:
  • 3 medium granny smith apples (or whatever kind you like)
  • 1 tbsp caster sugar (for you Americans, use superfine granulated sugar)
  • pinch of cinnamon
  • 1 tsp rum
  • For the cake batter:
  • 1 + ½ sticks (150g) butter
  • ½ cup (110g) caster sugar (superfine granulated sugar to you Americans)
  • 2 eggs
  • 1¼ cups (185g) plain flour
  • ¾ cups (85g) almond meal
  • 1 tbsp baking powder
  • 2 tbsp rum
  • 1 tsp vanilla bean paste or extract
  • 1 tsp. almond extract
  • ¼ cup milk
  • ⅓ cup sliced almonds, mixed with sugar and cinnamon
Instructions
  1. Preheat the oven to 375F/180C and grease a 9 inch/22cm springform cake tin.
  2. Peel and core the apples, then quarter them and slice them into thickish pieces.
  3. Toss the pieces with the sugar, cinnamon and rum and set aside while you prepare the batter.
  4. Cream together the butter and sugar, until they are light and fluffy, then add the eggs and beat them in well.
  5. Add the remaining ingredients to the bowl and slowly mix or fold until everything is well combined. The batter will be very thick.
  6. Scrape 2 thirds of the batter into the greased cake tin, and spread it evenly over the base (it will seem like there's not enough, but there is).
  7. Scatter most of the apples evenly over the cake mix, leaving enough slices for a second layer.
  8. Then dollop over the remaining batter and spread carefully over the apples.
  9. Add the rest of the apples, arranging the slices in a concentric circle.
  10. Scatter over the chopped almonds and sprinkle with the cinnamon sugar.
  11. Bake for 40-45 minutes or until a skewer inserted comes out without any raw batter clinging to it.
  12. Leave to cool for at least 10 minutes in the tin, before carefully unmolding it and scattering over a little sugar to decorate. This is best served warm.
 

 

 

 

 

 

 

 

 

 

Cherry Almond Skillet Cake

Quick, before cherries are still in season (not much longer here in the northeastern U.S.), run out and buy some to make this cake. It’s easy to put together, assuming you don’t mind spending 10 minutes pitting cherries.

Maybe you already own a cherry pitter, and in that case, go ahead and use it. But you don’t need one. I owned one many moons ago, given to me by my son after he spent a week helping a friend’s grandmother harvest and pit cherries from her orchard in upstate New York. But I didn’t use it often, so I gave it away. Now when I pit cherries, I just use the “smush-them-under-a-can” method. Just make sure you have a flat surface you don’t mind getting soiled, and place a cherry on the surface. Press down with a can (I used a can of baked beans) but don’t bang on it, or you’ll get juice splattered all over you too. Lift the can and remove the stem and the pit with your hands. The cherry will come apart in two pieces with a little tug. You’ll want it to come apart in two pieces for this recipe, because if left whole, they’re heavier and more likely to sink to the bottom of the cake.

This recipe comes to you via fellow blogger and friend, Stacey, who made it with pistachios instead of almonds. I love pistachios but had more almonds in the house, so decided to use them both times I made it this week (yes, I made it both Monday and Tuesday!). I ramped up the almond flavor a little with more almond extract, but you can use vanilla extract if you prefer. After you’ve spread the batter in the skillet, lightly press the cherry halves into the batter, and sprinkle with the almonds.

Let it cool slightly, then serve with a scoop of vanilla ice cream, or a simple dusting of confectioners’ sugar.

It’s got a delicious almond flavor and a very tender crumb, punctuated with those delicious cherries.

As one of my grandsons said as I was serving the cake earlier this week – “I want a grandpop-size slice.” After trying this cake, I think you will too.

Click here to connect with me on Instagram and find out what’s cooking in Ciao Chow Linda’s kitchen each day (and more)

Cherry Almond Skillet Cake
 
Author:
Ingredients
  • 6 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan.
  • 1 cup all-purpose flour
  • ½ cup of almond flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt (I USED ½ TSP.)
  • 1 cup sugar (I USED ¾ CUP)
  • 1 tsp lemon zest
  • 1 large egg
  • ½ cup buttermilk (or milk mixed with a teaspoon of lemon juice)
  • ½ tsp almond extract (I USED 1 TEASPOON)
  • 1 pound cherries, pitted (I USED ABOUT 2 DOZEN CHERRIES, PITTED AND CUT IN HALF)
  • slivered almonds to sprinkle on top
Instructions
  1. Preheat oven to 350F and butter a 10" cast iron skillet (You could use a cake pan too.)
  2. Cream together the butter, extract, lemon zest, sugar and egg until nice and light.
  3. Mix in the flour, salt, baking powder and almond flour.
  4. Pour in buttermilk and mix together.
  5. Scrape the batter into the prepared pan and dot with the cherries, pressing the fruit lightly into the batter.
  6. Sprinkle the top with the almonds and bake in the oven for 40-45 minutes or until a toothpick inserted in center of cake comes out clean.
  7. Serve warm with ice cream, or sprinkle with confectioner's sugar before serving.
 

 

Fig and Almond Crostata

It’s fig season here in the Northeastern U.S., and if you don’t have your own fig, there are plenty of markets selling different varieties of these luscious fruits. I had about a dozen that were ready to eat and decided to make a free-form crostata for dessert, poaching the figs first in port wine, honey and cinnamon. They’re delicious poached in red wine too, but if you have port wine, it’s a perfect match accompaniment to figs.

The figs become a little moister after poaching, which could make the pastry soggy, so I scattered a layer of sliced almonds as a bed for the figs, to act as a barrier and also give more texture and flavor.

Drain the figs from the poaching liquid and place them carefully over the almonds.

Gather the pastry around the edges, pinching to form a border. Brush with beaten egg, or some milk.

After it comes out of the oven, spread some of the reduced glaze over the top.

It’s delicious just as is, but a bit of ice cream always makes things better.


Fig and Almond Crostata
 
Ingredients
  • Serves two to four people (easily doubled to serve eight)
  • 10 to 12 figs, cut in half
  • ½ cup Port wine
  • ¼ cup honey
  • 3 Tablespoons sugar
  • 1 cinnamon stick
  • ¼ cup sliced almonds
  • For the Pastry:
  • ½ cup flour
  • 4 Tablespoons butter
  • 1 Tablespoon sugar
  • a pinch of salt
  • 3 or 4 tablespoons ice water, as needed
Instructions
  1. Bring the Port wine, honey, sugar and cinnamon stick to a boil in a saucepan.
  2. Lower the heat and add the figs. Let the figs simmer for about 5-10 minutes, depending on how ripe the figs are.
  3. Don't let them poach so long that they lose shape.
  4. Drain the figs and set aside.
  5. Meanwhile, turn the heat to high and let the Port wine mixture reduce to about half or until about the consistency of honey.
  6. Don't forget the solution will be runnier when it's hot, but thickens when cooled.
  7. Mix the flour, sugar, salt and butter in a food processor, until it resembles coarse sand. Add the ice water until it starts to hold together. Bring it out onto a board and roll into a ball. Flatten the ball, wrap in plastic and put it in the refrigerator for about a half hour to an hour.
  8. Remove from refrigerator and roll over a floured surface to a circle with a circumference of about 10-12 inches.
  9. Scatter the almonds over the center of the dough, leaving a border of about two inches.
  10. Place the poached figs over the almonds, then fold the pastry over the figs, pinching toward the edges to form a border.
  11. Brush the border with either beaten egg, or milk.
  12. Bake at 400 degrees for about 25-30 minutes or until browned.
  13. Remove from oven, and brush the reduced port wine glaze over the figs.
  14. If the glaze is too thick, put it back on the heat for a few minutes, adding a bit of water if necessary.
 

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Five-Star Almond Cake

Judging by the frequency of the dessert recipes I’ve been posting lately, you’d think that all I eat are sweets. (Well, actually you wouldn’t be too far off the mark.) But I just had to bake this cake, which I also ate at the annual picnic of my Italian chit-chat group, “Le Matte.” My friend Maria, a member of the group, brought this stellar dessert but unfortunately, I never got a photo of it last week.  I’ve been bugging her for this recipe for more than a year, so when she sent it to me following the picnic, I had no choice but to bake it in order to photograph it for you. Truth be told, it tastes so divine,  I was compelled by forces greater than nature to make this. Who am I to resist with those kinds of powers? Maria warned that the cake may sink a little in the middle and mine was no exception. I’m not sure how to remedy this, so if you have any ideas, send ‘em my way. In any case, the rich almond flavor and moist texture makes this a delicious dessert all on its own, but if you want to gild the lily, serve it with berries or a scoop of ice cream.   Addendum: Following a reader’s suggestion, I baked the cake again, altering the preparation, and lowering the oven temperature as well. It worked out PERFECTLY with nary a dip or valley in the cake. Rather than beat with a mixer for a long time, as the original recipe called for, I used a stick blender to mash the almond paste and butter together. It kept too much air from being incorporated into the batter, which was my goal, but I think a food processor would work equally well. This method not only produces a level cake, but it’s so much faster and easier too. So follow this if you want the same results. The picture on top and at the bottom of this post were of the first cake, and you can tell the cake has a slight dip in the middle. It was delicious nonetheless. But here’s a shot of the cake I made with the altered preparation instructions, cooking temperature and time. Here’s what it looked like out of the oven, with nary a dip or valley in sight: June 2009 094

Five-Star Almond Cake
 
Author:
Ingredients
  • 2 sticks butter, room temperature until very soft
  • 2 cups sifted all-purpose flour (measure after sifting)
  • ½ teaspoon salt
  • 1½ cups sugar
  • 7-ounce tube almond paste, room temperature until soft
  • 4 egg yolks, room temperature
  • 1 teaspoon almond or vanilla extract
  • 1 cup sour cream
  • 1 teaspoon baking soda
  • ½ cup slivered almonds, optional
  • powdered sugar for sifting over cake
Instructions
  1. Preheat oven to 300 degrees fahrenheit
  2. Butter sides and bottoms of two 8-inch springform pans.
  3. Line bottoms with parchment paper.
  4. Butter the paper.
  5. Place pans in freezer.
  6. Sift flour, salt and baking soda into a medium size bowl.
  7. Set aside.
  8. In a food processor, or with a stick blender, place almond paste and butter and pulse until smooth.
  9. Add sour cream, egg yolks, almond or vanilla extract and sugar and whir until blended.
  10. Take the mixture out of the food processor and place in a bowl.
  11. Add the flour mixture and stir with a spatula or a spoon just until blended.
  12. Divide batter between prepared pans and spread evenly.
  13. Sprinkle with almonds, if desired.
  14. Bake 1 hour and 5 or 10 minutes or more until tops are golden and spring back when lightly pressed and cakes shrink from sides of the pans.
  15. Cool in pans on wire rack.
  16. Remove sides of pans and paper.
  17. Sift powdered sugar on top before serving.
  18. The cake improves with age but is fabulous the same day.
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June 2009 079