Apple Almond Coffee Cake
Our family’s apple almond coffee cake recipe is absolutely perfect when served warm with a mug of coffee or tea! It’s packed with toasted chopped almonds and fresh apples. It’s so delicious! This almond coffee cake is incredible and super easy to make. It’s moist in the middle thanks to yogurt and tastes incredible thanks to butter, the perfect level of spice, lots of almonds, and chopped fresh apple. We call this a coffee cake, but just like our cinnamon coffee cake, you can enjoy it anytime, with or without coffee! I love baking with apples. They add moisture to the middle of the cake, and since we dice them and fold them into the batter, they add some texture once the cake has baked. If you love baking with them, too, you may also like our apple bread, which has grated apples stirred into the batter. Key Ingredients Almonds: I start with whole almonds and then toast them in the oven to really bring out their flavor. Then, I chop them small, so they add lots of texture to the coffee cake batter. Other nuts work, too! Apple: I love tart Granny Smith apples for this cake, but use what you love! Lemon: I use the zest in the batter and the juice for tossing with the apples to prevent them from browning. Finally, I use a bit more juice to spritz over the cake once it is out of the oven. Flour: All-purpose flour is perfect. I would imagine that a 1:1 gluten-free all-purpose flour blend would work nicely, too. Baking Powder: This gives our cake some lift so it rises in the oven. Sugar: Plain granulated sugar is fine, but brown sugar would be great and adds more moisture. Yogurt: Use plain, whole-fat yogurt for the best results. Allspice, Vanilla, and Almond Extract: These make the cake taste incredible. If you do not have allspice, substitute with cinnamon. Almonds: I start with whole almonds and then toast them in the oven to really bring out their flavor. Then, I chop them small, so they add lots of texture to the coffee cake batter. Other nuts work, too! Apple: I love tart Granny Smith apples for this cake, but use what you love! Lemon: I use the zest in the batter and the juice for tossing with the apples to prevent them from browning. Finally, I use a bit more juice to spritz over the cake once it is out of the oven. Flour: All-purpose flour is perfect. I would imagine that a 1:1 gluten-free all-purpose flour blend would work nicely, too. Baking Powder: This gives our cake some lift so it rises in the oven. Sugar: Plain granulated sugar is fine, but brown sugar would be great and adds more moisture. Yogurt: Use plain, whole-fat yogurt for the best results. Allspice, Vanilla, and Almond Extract: These make the cake taste incredible. If you do not have allspice, substitute with cinnamon. Apple Almond Coffee Cake PREP 15 mins COOK 40 mins TOTAL 55 mins PREP 15 mins COOK 40 mins TOTAL 55 mins We love this almond coffee cake with fresh apples baked throughout. There is no need for any frosting, and I love this served a little warm. Enjoy this apple almond cake with coffee or tea! I used a 9-inch round cake pan, but an 8-inch square or 9-inch square pan works nicely, too. Makes one 9-inch cake, about 8 servings You Will Need 1 cup (142g) whole almonds 1 lemon 1 baking apple like Granny Smith 6 tablespoons (85g) unsalted butter 1 ½ cups (195g) all-purpose flour, plus 2 (16g) tablespoons for apples 2 teaspoons baking powder 1/4 teaspoon fine sea salt 1/4 teaspoon allspice 3 large eggs 1 cup (200g) granulated sugar 3/4 cup (170g) plain yogurt 1 teaspoon vanilla extract 1/4 teaspoon almond extract Powdered sugar for serving Directions 1Preheat the oven to 350°F (177°C). Butter and flour a 9-inch cake pan. 2As the oven preheats, place the almonds onto a baking sheet and slide into the oven, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the toasted almonds to a food processor and pulse until chopped very small. 3Zest the lemon and set aside. Peel, core, and dice the apple. Squeeze the juice from half of the zested lemon over the apples to prevent browning. Then, toss the apples with 2 tablespoons of flour. (Save the remaining lemon half for after the cake has baked). 4Melt the butter and set it aside to cool down a little. 5In a large bowl, whisk 1 ½ cups of flour with the baking powder, salt and allspice. 6In a medium bowl, whisk the eggs with the sugar until frothy and lightened in color, about 1 minute. Whisk in the yogurt, melted butter, lemon zest, almond extract, and vanilla until well blended. 7Switch to a large rubber spatula. Scrape the sides and bottom of the bowl with eggs then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. 8Fold in the apples and about three-quarters of the almonds. 9Pour the batter into the pan and smooth the top. Scatter the top of the cake with the remaining almonds. 10Bake for 30 to 40 minutes, or until a knife inserted into the center of the cake comes out clean. Transfer the cake, still in the pan, to a cooling rack. 11Squeeze the juice from the leftover lemon half over the top of the cake. 12Cool then serve slices of cake dusted with powdered sugar. 1Preheat the oven to 350°F (177°C). Butter and flour a 9-inch cake pan. 2As the oven preheats, place the almonds onto a baking sheet and slide into the oven, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the toasted almonds to a food processor and pulse until chopped very small. 3Zest the lemon and set aside. Peel, core, and dice the apple. Squeeze the juice from half of the zested lemon over the apples to prevent browning. Then, toss the apples with 2 tablespoons of flour. (Save the remaining lemon half for after the cake has baked). 4Melt the butter and set it aside to cool down a little. 5In a large bowl, whisk 1 ½ cups of flour with the baking powder, salt and allspice. 6In a medium bowl, whisk the eggs with the sugar until frothy and lightened in color, about 1 minute. Whisk in the yogurt, melted butter, lemon zest, almond extract, and vanilla until well blended. 7Switch to a large rubber spatula. Scrape the sides and bottom of the bowl with eggs then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. 8Fold in the apples and about three-quarters of the almonds. 9Pour the batter into the pan and smooth the top. Scatter the top of the cake with the remaining almonds. 10Bake for 30 to 40 minutes, or until a knife inserted into the center of the cake comes out clean. Transfer the cake, still in the pan, to a cooling rack. 11Squeeze the juice from the leftover lemon half over the top of the cake. 12Cool then serve slices of cake dusted with powdered sugar. Adam and Joanne's Tips Storing: Place the cooled cake in a plastic bag or airtight container with a sheet of paper towel, seal it, and store it at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or freezer bags. Freeze for up to 3 months. Nutritional information provided are estimates. Storing: Place the cooled cake in a plastic bag or airtight container with a sheet of paper towel, seal it, and store it at room temperature for up to 3 days. To freeze, wrap them tightly in aluminum foil or freezer bags. Freeze for up to 3 months. Nutritional information provided are estimates. Nutrition Per Serving Serving Size 1 of 8 slices / Calories 427 / Total Fat 21g / Saturated Fat 7.3g / Cholesterol 96.1mg / Sodium 113.2mg / Carbohydrate 51.1g / Dietary Fiber 3.3g / Total Sugars 28.3g / Protein 11.1g AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Cinnamon Apple Dutch Baby Next Post: How to Cook Lentils Perfectly