One Bowl Sunken Apple Cake with Almond Flour Recipe
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.
- 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
