Almond Cake with Pink Apples

This almond cake is a delightfully easy snack or dessert that comes out of the oven with a bit of crunch and chewiness (think frangipane texture) on the top and edges where the batter meets the pan. As time passes, the whole cake becomes more moist. Sliced apples add color, flavor and texture.

When I found these pink apples at the Saturday farmer’s market in town, I originally envisioned them peeled, sliced thinly, and nestled into a frangipane tart. Since I’d already posted a rhubarb frangipane tart this spring, I shifted to thinking about cake.

Specifically, the plum cake that another kitchen wizard, Marian Burros, created that was (in)famously shared in the New York Times for years. Hers is a magically simple cake that uses only the most basic of ingredients.

It transforms into a moist, slightly custardy, plum hugging, crispy edged delicacy that only improves with age from the moment it’s removed from the oven.

With that in mind, I determined I could combine the flavors of an almond frangipane with a cake similar to the fabled plum cake. And then I realized that Alice Medrich’s cake does that very thing. I just needed to add the fruit.

I adapted her recipe ever so slightly to reduce the sugar, increase the almond extract a bit, and add these beautiful pink apples. Aren’t they a pretty sight?

Pink apples

These particular pink apples, one of several varieties that exist, are called Mountain Rose. Others that I’ve seen include Hidden Rose and Pink Pearl.

I happily discovered that one of my local orchards, Bellewood Farms, now grows these heirloom variety. They’re a vibrant green on the outside, with just a hint of blush to tease the bright pink flesh inside.

They can be used for baking and are very well suited for it. The flavor is slightly tart, the flesh is firm (Bellewood compares the texture to a Gravenstein) and the interior resists turning brown once peeled.

Recipe notes

Extracts – How much almond extract to add? The original recipe calls for ½ teaspoon almond extract. I wanted it to stand out a bit more, so I increased it to ¾ tsp.

Since this cake doesn’t have any almond flour to flavor the batter, the additional bit is warranted. I also included 1 teaspoon vanilla extract as I didn’t have any kirsch liqueur on hand per the original recipe.

Baking time – Yes, it’s a long bake. The original recipe does not include any fruit, so baking time in the pan is significantly shorter. When we add large groupings of apples that are not separated, it increases the baking time significantly.

If you’ve ever cooked blueberry pancakes, you’ll understand. The batter surrounding the fruit is slower to bake. Feel free to test the cake a few times as you approach the end of the baking time. Make sure that a toothpick poked near one of the apples (but into the batter) comes out clean.

Springform pan – The original recipe calls for an 8 x 2 inch round pan. I prefer using a springform pan in order to avoid having to turn the cake upside down and right side up again when plating it. With a springform pan, I can easily remove the sides without disturbing the cake at all. I usually place the base onto a platter to serve the cake.

Apples - If you can source pink apples, their rosy color provides a nice contrast to the cake. But any good, tart apple would be a fine replacement. You might try Gravensteins, Fujis, or any other variety that you would consider a delicious eating or baking apple.