Almond Apple Cake(Blue Ribbon Recipe)
A delicious almond apple cake featuring tender apples and aromatic spices, perfect for dessert or tea time, appealing to fruit and nut cake lovers.
Ingredients
Instructions
- Grease well and flour an angel food pan.
- In a mixer, blend 1/2 cup butter with 1 cup sugar.
- Add egg and almond flavoring.
- Blend in flour, salt, and baking powder; mix well.
- Chill batter well.
- Press batter into the bottom and up the sides of the prepared pan about 2 to 3 inches.
- Flour fingers to help, as batter is sticky.
- Peel apples and shred them using the hand grater.
- Slice the shredded apples directly into the pan or chop them if preferred.
- Sprinkle the apples with lemon juice.
Tips & Substitutions
Ensure the butter is at room temperature for easier blending with sugar. If you prefer a less sweet cake, reduce the sugar to 1 cup. For a nutty flavor, consider adding 1/4 cup of chopped almonds to the batter. Using a mix of apple varieties can enhance the flavor profile; Pippin apples work best for this recipe. If you're short on time, pre-shredded apples can be used, but fresh is always better.
Serving Suggestions
Serve this almond apple cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with cinnamon rolls in food processor for a cozy brunch. Consider dusting with powdered sugar before serving for added sweetness and presentation. A cup of hot tea or coffee complements this cake perfectly.
Storage & Reheating
Store leftover almond apple cake in an airtight container at room temperature for up to three days. For extended freshness, refrigerate it for up to a week. To reheat, place slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through. This cake can also be served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Apple Cake(Blue Ribbon Recipe) contains roughly 663 calories, with 17g protein, 140g carbohydrates, and 4g fat. It is an excellent source of iron (41% of the Daily Value), protein (33% of the Daily Value), and vitamin C (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 695mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this recipe?
Yes, you can use a variety of apples to enhance flavor. While Pippin apples are recommended, other good pie apples like Granny Smith or Honeycrisp also work well. Mixing different apples can create a more complex taste and texture in your cake.
What can I substitute for almond flavoring?
If you don't have almond flavoring, you can substitute it with vanilla extract for a different but still delicious flavor. Alternatively, hazelnut extract could provide a unique twist. Just be cautious with the amount, as extracts can vary in strength.
How do I prevent the apples from browning before baking?
To prevent apples from browning, toss the shredded apples with lemon juice immediately after shredding. This not only helps maintain their color but also adds a nice brightness to the overall flavor of the cake. Be sure to mix them in quickly before they sit.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).