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This apple cake with almond crumb topping has layers of tender apple in the center. #cranberry #fallbaking #cakes #almond

Apple Cake with Almond Crumb Topping

This tender apple cake is topped with an almond crumb topping, and it's good as is. But if you really want to drive home that fall vibe, it's even better drizzled with cranberry caramel.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 12 people
Calories 353 kcal


Apple Cake

  • 2 3/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/4 cup semolina flour or almond meal
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 2 1/4 sticks unsalted butter room temperature
  • 1 cup crème fraîche or Greek yogurt room temperature
  • 6 large egg yolks room temperature
  • 3/4 lbs apples cored, halved and thinly sliced

Almond-Oat Crumble

  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 1/4 cup raw almonds chopped

Cranberry Caramel

  • 1/2 cup fresh or frozen cranberries
  • 3/4 cup granulated sugar


Apple Cake

  1. Combine the dry ingredients. Add the butter and 1/2 cup yogurt; mix until the mixture starts to come together but is still crumbly. Add the yolks and remaining yogurt, then mix until the color lightens to a pale yellow.
  2. Spread half the batter into a greased and parchment lined (please do) 9” round cake or springform pan. Arrange half of the apples on top.
  3. Dot the remaining half of the batter on top, then gently spread it to cover the apples. Arrange the rest of the apples on top, then press the almond-oat crumble into the spots on top of the cake where there’s no apples.
  4. Put the cake in the oven with a sheet tray on the rack underneath for assurance against drips. Bake at 375F for 30 minutes, then at 350F for 30 more minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Cool for at least 30 minutes before unmolding.
  5. Serve the cake drizzled with the cranberry caramel.

Almond Crumb Topping

  1. Mix everything until combined.

Cranberry Caramel

  1. In a food processor, purée the cranberries.
  2. In a dry saucepan, cook the sugar over moderate heat, stirring with a fork, until melted. Then cook, without stirring and only swirling the pan, until it becomes a uniform golden color. Remove from heat and carefully add the cranberry purée and 1/4 cup water. Return pan to heat and simmer, stirring, 10 minutes, or until caramel is dissolved. Pour through a fine sieve into a bowl, pressing hard on solids, and cool completely.

Recipe Notes

Adapted from Suzanne Goin’s The AOC Cookbook.

The cranberry caramel here is optional. You can serve it with cranberry sauce (just cook cranberries down with sugar to taste) or whipped cream or ice cream or plain.