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Apples and Almonds Make this Cake so good.

November 7, 2017

I have used this cake for Coffee Cake with Cinnamon, Brown Sugar and nuts on top, Cherries and sometimes Chocolate Chips, and now Apples and Almonds.

It's an easy never fail Cake with Sour Cream and eggs and it always holds up to whatever I put on top or in it. It's rich! So I thought this time why not Apples with the Almonds. I usually use Cherries with Almonds but now my little market here in Nosara has stopped carrying the can Black Cherries. No fresh Cherries here in the Jungle, so I thought I would do something different. But it's always a good Coffee Cake too. It makes one large 9 in Cake.

 

 

 

 

 

 

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
3 eggs room temperature
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream room temperature or you can use yogurt
1 Apple peeled and sliced into thin pieces
1 teaspoon Almond X
1 Cup Sliced Almonds or more.

Sugar to sprinkle on top of the Apples, I used the large sugar


Preheat the oven to 350 degrees. Spray with cooking spray a 9 by 9-inch cake pan, lined with parchment round and spray the paper. With a hand mixer ( that is what I use) cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs one at a time, and mix until light and fluffy. Add the Almond X. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream or yogurt. Pour the batter into the prepared pan. Lay the apple slices any way you like and then add the sliced almonds. Bake until risen and browned, about 45 minutes, it's ready when a toothpick comes out clean in center. Let cool 10 minutes in the pan. If you want it on a pretty plate, flip it out onto a plate and then flip again onto your pretty plate. It works every time. You might have to loosen the edges a little before the flip. I got this recipe form Ina Garten and revised it for me.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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