This is a dense, moist, and very flavorful apple frangipane cake that is very almond-forward in a yummy way. The apples complement it nicely and I loved the crunch of the toasted almonds on top.


Credit: Meredith Food Studios

Recipe Summary

15 mins
50 mins
1 hr 10 mins
2 hrs 15 mins
1 9-inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.

  • Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.

  • Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.

  • Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

Cook's Note:

Be sure you purchase almond paste not marzipan.

Nutrition Facts

374 calories; protein 5.5g; carbohydrates 41.3g; fat 21.7g; cholesterol 115.6mg; sodium 113.1mg. Full Nutrition