One of my absolute favorite desserts during the holidays is apple cake, but I’ve always wanted less cake and more apple. I want every bite to be filled with apple. Have you ever had a disappointing apple fritter that you realized didn’t actually contain any actual apple pieces? Well, this apple blueberry cake with almond glaze is not like this. It’s for people who want their desserts to have the fruit advertised in them to be PRESENT AND ACCOUNTED FOR.
This apple blueberry cake with almond glaze has just enough batter to hold it together so that every bite is sweet and spicy apples with a pop of blueberry and a bit of cakey crumble in between. If you wanted it a little more tart, blackberries or raspberries would make delicious substitutions for the blueberries.
Our neighbors’ apple trees have been going insane in the last few weeks so we did our neighborly duty and relieved them of about 20 pounds of apples…with permission of course. One of the trees had so many apples on it, the top half of the tree broke off! This dessert was one of the results.
You can use about any kind of apples in this cake but a variety that has at least some tartness is a great contrast to the sweetness of the blueberries and the almond glaze. Think Granny Smith, Golden Delicious, Braeburn or Pink Lady. We used a combination of Gala and Fuji this time just because those were the apples that needed to be used. But just use whatever you have on hand, and you can’t go wrong.
PREP TIME: 30 minutes COOK TIME: 50-60 minutes SERVINGS: 8
- 4 tart apples
- juice of one lemon
- 3 eggs
- 1/4 cup sugar
- 2 Tbsp. melted butter
- 1/2 cup flour
- 3/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- 1 pinch salt
- 1 cup almond coconut milk (or coconut milk)
- 1 tsp vanilla
- 1.5 cups blueberries
for the glaze:
- 1 Tbsp. melted butter
- 2/3 cup powdered sugar
- 1 tsp almond extract
- Preheat oven to 350 degrees. Cut apples in half and scoop out seeds with a spoon or melon baller. Slice with a mandolin (or knife for old school) on the thinnest setting. Let rest in a bowl with lemon juice while you prep the cake batter.
- Whisk eggs, sugar and butter in a bowl. Stir in milk and vanilla. Add flours, baking powder, salt, ginger and cinnamon. Pour over sliced apples.
- Grease and flour a 9×5 loaf pan. Layer the apples in the pan until half full. Pour blueberries in. Layer the rest of the batter covered apples on top. Bake 50-60 minutes.
- Cool for 30 minutes before flipping cake out onto a serving plate.
- Glaze: Stir together melted butter, almond extract and powdered sugar. When cake is cooled and on serving plate, pour glaze over the top.