Almond Cake with Pink Apples: Moist Spring Dessert Recipe

This almond cake is an easy, elegant snack or dessert. It bakes up with slightly crunchy, chewy edges and top—think frangipane—and becomes more moist and custardy as it rests. Thinly sliced apples add color, texture, and a bright, tart note.

Sliced almond cake with pink apples on pink plate and marble surface

This cake is a classic that many bakers share for good reason: it’s simple, reliable, and made with basic ingredients. The version here is inspired by Alice Medrich’s almond cake and the famously straightforward plum cake created by Marian Burros. The combination yields a tender, slightly custardy cake with a crisp edge where the batter meets the pan.

I found some lovely pink-fleshed apples at the farmers’ market and thought they would be beautiful tucked into this almond batter. The result is a delicate cake that benefits from a little time to rest and deepen in texture and flavor.

My adaptation reduces the sugar slightly, boosts the almond extract so the nutty flavor is more pronounced, and folds thin apple slices into the top. The technique mirrors the simplicity of Burros’s plum cake—minimal fuss, maximum result.

Pink apples

The apples used here are an heirloom pink-fleshed variety (Mountain Rose is one example). They have green skins with a blush and a bright pink interior. These apples bake well: they remain relatively firm, hold their color when peeled, and add a pleasant tartness that balances the sweet almond cake.

If you can’t find pink-fleshed apples, any crisp, slightly tart baking apple—Gravenstein, Fuji, or similar—will work fine.

Slices of almond cake with pink apples on four white plates on a marble background

Recipe notes

Extracts – The original recipe calls for ½ teaspoon almond extract; here it’s increased to ¾ teaspoon so the almond flavor is more evident. I also include 1 teaspoon vanilla extract when kirsch isn’t used.

Baking time – Adding whole groups of apple slices slows baking because the batter around the fruit takes longer to set. Expect a longer bake time than a fruit-free version; start testing with a toothpick after the first hour and check near the apples for doneness.

Pan – A 9-inch springform pan is recommended. It avoids flipping the cake out of the pan, making it easy to remove the sides and transfer the base to a serving plate without disturbing the cake.

Apples – Pink apples add striking color, but any tart, crisp apple will provide good flavor and texture.

Angled view of sliced almond cake with pink apples on a pink plate and marble background

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📖 Recipe

A round cake dusted with powdered sugar has a slice cut out of it. It sits on a pink plate atop a white marble platter, which rests on a white marble surface. There are white plates at the top and bottom of the frame.

Almond Cake with Pink Apples

A simple almond snacking cake with a lightly crisp top and tender, custardy interior. Thin apple slices create a pretty, tart contrast and the cake keeps well, developing more moisture and flavor as it rests.

AuthorKathleen Culver

Prep time35

Cook time1 20

Total time1 55

Servings1 9 inch springform pan

INGREDIENTS

1 ⅓ cups (125g) almond flour
1 cup (200g) granulated sugar, plus 1 tablespoon to sprinkle on top
¼ teaspoon kosher salt
¾ teaspoon almond extract
1 teaspoon vanilla extract
8 Tbsp (113g, 4 oz) unsalted butter, room temperature, cubed
3 large eggs
⅓ cup (42g, 1.5 oz) all purpose flour
¼ teaspoon baking powder
4 medium apples, (Mountain Rose or another tart baking apple)
¼ cup (31g) powdered sugar, for dusting

INSTRUCTIONS

Place a rack in the center of the oven and preheat to 350°F (180°C, Gas 4).
Line the bottom of a 9-inch (23 cm) springform pan with parchment and grease the sides with butter.
In a food processor fitted with the S‑blade, combine almond flour, 1 cup granulated sugar, salt, almond extract, and vanilla. Pulse until evenly mixed, scraping the bowl if needed.
Add the cubed butter and eggs; process until the mixture is smooth and no butter pieces remain.
Add the flour and baking powder and pulse only until incorporated. Fold any remaining flour gently with a spatula. Pour the batter into the prepared pan and smooth the top.
Peel and core the apples. Cut each apple in half top-to-bottom, lay each half flat, and slice thinly crosswise while keeping the half intact. This keeps the slices neat and even.
Place each sliced apple half on the batter, arranging one in the center and the others evenly around it. Sprinkle the reserved tablespoon of granulated sugar over the top.
Bake on the center rack for 80–85 minutes, until the top is golden and a toothpick inserted into the batter near an apple comes out clean. Because of the fruit, baking takes longer than a fruit-free version—begin checking after about an hour and then every 10 minutes as needed.
Cool the cake on a rack. When cooled, dust the top with powdered sugar through a sieve to taste. Remove the springform sides before serving.