Caramel Apple Almond Cake (Gluten Free)

caramel apple almond cake

Continuing the Fall baking theme with this moist upside down apple almond cake topped with caramel icing and chopped almonds. It’s the perfect gluten free nutty and sweet cake to enjoy a piece with your afternoon tea or coffee.

I made this cake for my sister who is currently visiting us. As I was baking I planned to keep it untouched until she would arrive in the evening, but that did not quite work out as planned – as I removed the cake from the oven the whole apartment was filled with smell of sweet warm apple with notes of cinnamon and I was dying to have a piece!

But I managed to keep it together and only after flipping the cooled cake around and topped with icing, I allowed myself a tiny piece and it was delicious! My sister also loved the cake and we finished it in two days.caramel apple almond cake

Caramel Apple Almond Cake
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Servings Prep Time
6-8people 30minutes
Cook Time
50minutes
Servings Prep Time
6-8people 30minutes
Cook Time
50minutes
Caramel Apple Almond Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6-8people 30minutes
Cook Time
50minutes
Servings Prep Time
6-8people 30minutes
Cook Time
50minutes
Ingredients
  • 120 grams unsalted butter
  • 25 mililiters maple syrup
  • 75 grams sugar
  • 1 teaspoon baking powder gluten free
  • 200 grams ground almonds
  • 1 teaspoon vanilla extract
  • 1 teaspoon crushed cardamom seeds
  • 3 eggs
  • 2 tablespoons soft brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 apples peeled and thinly sliced
  • 50 grams chopped almonds
  • Caramel Icing and almond topping
  • 50 grams soft dark brown sugar
  • 25 mililiters cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon vanilla extract
  • 25 grams chopped almonds
Servings: people
Units:
Instructions
  1. Preheat oven to 160°C (320°F) and line a 15 x 8 cm cake tin with parchment paper.
  2. In a mixing bowl beat butter, maple syrup and sugar on medium heat for few minutes.
  3. Add eggs and vanilla and continue beating until pale and foamy.
  4. In a separate bowl combine ground almonds, baking powder and cardamom and add to the egg mixture mixing until incorporated.
  5. in a small mixing bowl or a plate combine brown sugar, cinnamon and nutmeg.
  6. Toss apple slices and chopped almonds in the sugar mixture to coat, then arrange coated apple pieces on bottom of the cake tin in circular way slightly overlapping.
  7. Pour cake batter on top and bake in preheated oven for 45-50 minutes until a toothpick inserted in middle comes out clean.
  8. Allow to cool over wire rack before removing from the cake tin.
  9. Prepare caramel icing by placing brown sugar, cream, butter and salt in a small saucepan and cook over medium heat for 5 minutes continuously stirring.
  10. Add vanilla and continue to cook for another minute until thickened.
  11. Turn the cake over a serving plate and sprinkle chopped almonds on top. While the caramel is still hot, pour it over the cake. It dries quick!

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