One Bowl Sunken Apple Cake with Almond Flour Recipe
This One Bowl Sunken Apple Cake with Almond Flour is a rustic, moist cake featuring tender apple slices that sink beautifully into the almond-flavored batter. Perfectly spiced with cardamom and enriched with Amaretto and vanilla, this gluten-free cake is easy to prepare and makes a delightful dessert or afternoon treat served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the 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
- 1 tsp vanilla bean paste or pure vanilla extract
For the Topping
- 2 medium Granny Smith or Honeycrisp apples (about 300g total; if very small, use 3 apples)
- 1 Tbsp turbinado sugar (coarse sugar)
- ¼ tsp ground cardamom
For Serving
- Powdered sugar, for dusting
- Crème fraîche, whipped cream, or ice cream
Instructions
- Prepare the pan. 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 spray to prevent sticking.
- Cream the butter and sugar. In a stand mixer fitted with the paddle attachment, beat 8 Tbsp of unsalted butter and 5 Tbsp granulated sugar on medium speed until pale and fluffy, about 2-3 minutes. Scrape the bowl sides with a spatula to ensure even mixing.
- Add almond flour and salt. Incorporate 1½ cups almond flour and ¼ tsp kosher salt into the creamed butter and sugar. Mix until thoroughly combined.
- Add eggs and flavorings. Beat in the 3 eggs one at a time, mixing well after each addition. Scrape down the bowl edges as needed, then mix in 2 tsp Amaretto and 1 tsp vanilla extract until just combined.
- Prepare the apples. Peel, core, and halve or quarter the apples. Slice each segment thinly (about ¼-inch thick), maintaining the shape of the segment by keeping the slices together.
- Assemble the cake. Pour the batter into the prepared cake pan and spread evenly with an offset spatula. Arrange the apple slices cut side down decoratively on top, pressing gently so they sink slightly into the batter. Sprinkle with 1 Tbsp turbinado sugar and lightly dust with ¼ tsp ground cardamom.
- Bake the cake. Bake in the preheated oven for 40-45 minutes, until the cake has risen, is golden brown, and the edges pull away from the pan. The apples will soften and sink into the batter, creating a rustic sunken apple pattern.
- Cool and serve. Let the cake cool in the pan for 10-15 minutes before removing the springform or parchment paper. 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 an elegant finish.
Notes
- This cake is naturally gluten-free thanks to the almond flour.
- Room temperature eggs and butter improve the batter texture and rise.
- If you don’t have Amaretto, you can substitute with a teaspoon of almond extract or omit it entirely.
- For extra flavor, try a sprinkle of cinnamon instead of cardamom.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Make sure to slice apples thinly and keep the slices together for a pretty presentation.
