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Apple Cinnamon Almond Cake_Displaced Housewife
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5 from 1 vote

Apple Cinnamon Cake by Displaced Housewife

We love this super simple, easy-to-throw-together Apple Cinnamon Cake. The cake base uses just eight basic ingredients and one bowl to make! Loaded with fresh apples (no peel!) and cinnamon, and topped with crunchy almonds, this baby will be ready and out of the oven in under an hour! Yes, please!
Course Dessert
Cuisine American
Keyword Apple Cinnamon Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 593kcal


  • 9" Round Cake Pan


For the Cake

  • 1 cup granulated sugar 200 g
  • 3 large eggs room temperature
  • 2/3 cup good-quality extra-virgin olive oil 149 g
  • 1 teaspoon almond extract 4 g
  • teaspoons baking powder 8 g
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt 6 g
  • 1-2/3 cups all-purpose flour 225 g

To Garnish

  • 2 medium apples cored and cut into thin slices about 388 g
  • ¼ cup sliced almonds 28 g
  • 1 tablespoon fresh lemon juice 14 g
  • ½ teaspoon cinnamon
  • 3 tablespoons granulated sugar 36 g


  • Preheat oven to 350ºF (177ºC). Grease a 9-inch (23-cm) round cake pan and line with parchment paper, greasing the parchment paper as well.
  • In a large bowl, whisk together the sugar and eggs until thick and frothy, about 2 minutes. Add in the olive oil, almond extract, baking powder, baking soda and salt and whisk for 1 minute more. Add in the flour and mix until just combined.
  • Pour batter into the prepared baking dish. Starting on the outside of the pan, lay the apple slices one next to the other, slightly overlapping, and work your way to the middle. Sprinkle the almond slices evenly over the top, drizzle with the lemon juice and then sprinkle with the cinnamon (do this from up high, pinching some between your thumb and index finger). If you find dusting the cake in cinnamon challenging, consider combining it with the sugar first and then sprinkling over the top. Finally, dust the top with sugar and bake in the center of the oven for 40 to 45 minutes or until puffed, lightly bronzed and a toothpick inserted into the center comes out with some crumbs but no wet batter. Let cool on a rack for 20 minutes before taking out of the pan to finish cooling on a rack. Serve at room temperature.


Serving: 1slice | Calories: 593kcal | Carbohydrates: 86g | Protein: 10g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 465mg | Potassium: 195mg | Fiber: 4g | Sugar: 35g | Vitamin A: 114IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 4mg