Introduction

This One Bowl Sunken Apple Cake with Almond Flour is a delightful treat that combines tender almond-scented cake with beautifully sunk apple slices on top. Perfect for a cozy afternoon snack or a simple dessert, it’s easy to prepare and naturally gluten-free.

A round pear tart sliced into six pieces sits on crumpled brown parchment paper on a white plate. The tart has a golden-brown crust with a slightly crumbly texture, topped with thinly sliced pears arranged in clusters across the surface. A thin dusting of powdered sugar covers the tart, adding a light white layer on top. Nearby, there is a small white bowl filled with whipped cream, a small wooden bowl with extra powdered sugar and a sifter, and an antique silver cake server resting on a folded brown cloth napkin. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 Tbsp (113g) unsalted butter, room temperature
5 Tbsp (75g) granulated sugar
1½ cups (165g) almond flour
¼ tsp kosher salt
3 large (150g) eggs, room temperature
2 tsp Amaretto
1 tsp vanilla bean paste or pure vanilla extract
2 medium Granny Smith or Honeycrisp apples (use 3 if very small)
1 Tbsp turbinado or coarse sugar
¼ tsp cardamom
Powdered sugar, for dusting
Crème fraîche, whipped cream, or ice cream, for serving

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line a 9-inch cake pan or springform pan with parchment paper and grease the sides with nonstick baking spray.
Step 2: In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until pale and fluffy, about 2-3 minutes. Scrape down the sides of the bowl.
Step 3: Add the almond flour and kosher salt to the butter mixture, then mix until well combined.
Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides again, then add the Amaretto and vanilla. Beat briefly to incorporate.
Step 5: Peel, core, and halve or quarter the apples. Slice the segments thinly (about ¼ inch thick), keeping each segment intact to maintain its shape.
Step 6: Pour the batter into the prepared pan and smooth the top with an offset spatula. Arrange the apple slices decoratively on top, cut side down, gently pressing them so they sink slightly into the batter. Sprinkle evenly with turbinado sugar and a light dusting of cardamom.
Step 7: Bake for 40–45 minutes, or until the cake has puffed, is golden brown, and edges pull slightly away from the pan. The apples will soften and create a rustic pattern.
Step 8: Let the cake cool in the pan for 10–15 minutes. Release the springform or run a knife around the edge, then transfer the cake onto a wire rack. Serve warm or at room temperature with a dusting of powdered sugar and a dollop of crème fraîche, whipped cream, or ice cream.

Tips & Variations

Use tart apples like Granny Smith or sweet Honeycrisp to balance flavor. For extra spice, add a pinch of cinnamon along with cardamom.
Amaretto can be omitted or replaced with almond extract for a stronger almond flavor.
For a dairy-free version, substitute butter with coconut oil and serve with dairy-free whipped cream.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave or oven before serving to restore warmth and softness.

How to Serve

A slice of light golden brown tart with thin, evenly layered slices of pale yellow apple arranged on top, dusted lightly with powdered sugar, sits on a white plate. The tart has a slightly crisp crust around the edge. On top of the apple layer is a dollop of smooth, white whipped cream. To the right of the tart slice, there is a silver fork resting on the plate. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Regular flour can be used, but the texture and flavor will change. Almond flour adds moisture and a nutty taste, so using all-purpose flour may yield a denser cake. Adjust baking time as needed.

Do I have to peel the apples?

Peeling is recommended for a smoother texture and to avoid tough skin in the cake, but you can leave skins on if you prefer. Just wash the apples well before slicing.

One Bowl Sunken Apple Cake with Almond Flour Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

This One Bowl Sunken Apple Cake is a rustic and elegant dessert featuring tender apples nestled into a moist almond flour batter. Infused with the subtle flavors of Amaretto and vanilla, this gluten-free cake offers a delightful balance of sweetness and spice, topped with a crunchy turbinado sugar crust and a hint of cardamom. Perfect served warm or at room temperature with powdered sugar and a creamy accompaniment such as crème fraîche, whipped cream, or ice cream.

Author: Elias
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Cake Batter

8 Tbsp (113g) unsalted butter, room temperature
5 Tbsp (75g) granulated sugar
1½ cups (165g) almond flour
¼ tsp kosher salt
3 large eggs (150g), room temperature
2 tsp Amaretto liqueur
1 tsp vanilla bean paste or pure vanilla extract

Apple Topping

2 medium Granny Smith or Honeycrisp apples (if very small, use 3 apples)
1 Tbsp turbinado sugar (or coarse sugar)
¼ tsp ground cardamom

For Serving

Powdered sugar, for dusting
Crème fraîche, whipped cream, or ice cream

Instructions

Prepare the pan: Preheat the oven to 350°F (177°C). Line a 9-inch cake pan or springform pan with parchment paper and grease the sides using nonstick baking spray to ensure easy removal.
Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat 8 Tbsp (113g) unsalted butter and 5 Tbsp sugar on medium speed until the mixture becomes pale, fluffy, and smooth, about 2-3 minutes. Scrape down the bowl sides with a spatula.
Add almond flour and salt: Mix in 1½ cups (165g) almond flour and ¼ tsp kosher salt until fully incorporated, creating a thick batter.
Add eggs and flavorings: Beat in the 3 large eggs one at a time, ensuring each egg is fully mixed before adding the next. Scrape down the sides again, then add 2 tsp Amaretto and 1 tsp vanilla bean paste or extract, mixing just until combined.
Prepare the apples: Peel, core, and halve or quarter the apples depending on size. Slice each segment thinly, about ¼ inch thick, keeping slices intact to maintain shape.
Assemble the cake: Spoon the batter into the prepared pan and smooth the surface with an offset spatula. Arrange the apple slices decoratively on top, cut side down, gently pressing them to sink slightly into the batter. Evenly sprinkle with 1 Tbsp turbinado sugar and dust lightly with ¼ tsp ground cardamom.
Bake the cake: Place the pan in the preheated oven and bake for 40-45 minutes, until the cake has risen, is golden brown on top, and the edges pull away slightly from the pan. The apples will soften and sink, creating a sunken, rustic appearance.
Cool and serve: Let the cake cool in the pan for 10-15 minutes before releasing the springform or running a knife around the edges. Transfer to a wire rack to cool completely or serve warm. Dust with powdered sugar and accompany with crème fraîche, whipped cream, or ice cream for a luscious finish.

Notes

This cake is naturally gluten-free thanks to almond flour, making it suitable for gluten-intolerant diets.
If Amaretto is not available, you can substitute with an almond extract, but use less as it is more concentrated.
Choosing tart apples like Granny Smith balances the sweetness and adds a pleasant tang.
Turbinado sugar on top adds a crunchy texture and beautiful caramelization.
Allowing the cake to cool slightly before serving helps it set and enhances flavor melding.

Keywords: apple cake, almond flour cake, gluten-free dessert, sunken apple cake, Amaretto cake, fall dessert