How to make Apple Almond Coffee Cake? (Moist and Fluffy)

How to prepare a butter, almond, and yogurt-based apple coffee cake that is incredibly moist.

This is the kind of cake(apple almond coffee cake) I like because it only has one layer and doesn’t require frosting. I enjoy making cakes quickly and eating them when they’re still a little warm.

We used a lot of additives to aid with that because we wanted it to be extremely moist. Yogurt, butter, three eggs, and an entire apple are included.

The cake isn’t light; rather, the middle is denser, making it something you should truly eat with a fork.

Recipe for Apple Almond Coffee Cake

Pick an apple kind that is more tart than sweet when it comes to this dish. Since we enjoy how tart the apples are, we only use Granny Smith for this cake.

YOU WILL NEED

• 1 cup whole almonds
• 1 medium baking apple
• 2 teaspoons baking powder
• 1 large lemon
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon allspice
• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup plain yogurt or sour cream
• 6 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Powdered sugar for serving

DIRECTIONS

1. Set the oven to 350 degrees Fahrenheit. A 9-inch cake pan should be butter and flour.
2. Almonds should be spread out on a baking sheet and baked for about five minutes while the oven is preheating, stirring every so often. The toasted almonds should be added to a food processor and pulse until very finely chopped.
3. Lemons should be zested and placed aside. Apples are peeled, cored, and diced. To keep the apples from browning, squeeze the juice of half of the lemon over them. Combine 2 tablespoons of flour with the apples. (Reserve the other half of the lemon for after the cake has baked.)
4. Mix 1 1/2 cups of flour, baking powder, salt, and allspice in a big bowl. Whisk the eggs and sugar in a medium bowl for approximately a minute, or until they are foamy and lighter in color. Yogurt, melted butter, lemon, almond extracts, and vanilla should all be thoroughly combined.
5. Use a big rubber spatula instead. Add the dry ingredients in three portions and whisk gently until they are absorbed and the batter is smooth after scraping the sides and bottom of the bowl with the eggs. Add the apples and roughly 75 percent of the almonds by folding them in.
6. Fill the pan with batter, then smooth the top. Add the rest of the almonds to the cake’s top. A knife put into the center of the cake should come out clean after baking for 30 to 40 minutes. Place the cake on a cooling rack while it’s still inside the pan. Over the cake’s top, squeeze some lemon juice from the remaining lemon half.
7. Slices of the cake should be chilled before serving.