This apple cake with caramelized almond topping is the perfect fall treat! It’s a moist and dense cake, layered with cinnamon sugar-coated apples and topped with a brown sugar caramelized almond topping. Enjoy it for breakfast, brunch, as a snack or for dessert!
Want more apple recipes? You’ll love my Spiced Baked Apples with Walnuts and Cranberries, Easy Swedish Apple Pie, and Applesauce Spice Cake with Caramel Icing recipes!

Fall is almost here which means all the cozy baking can begin! And it means the start of apple season. Yay! It’s the perfect time to try this amazing apple almond cake. It’s a delicious combination of a Swedish apple cake and a Swedish tosca cake. You get the best of both cakes all rolled up into one!
Why You’ll Love This Recipe
- The contrast between the moist cake, tender apples, and crispy almond topping is amazing!
- It’s easy to make but it looks like you spent a lot of time effort.
- With apples being a fall favorite, this cake can be a go-to dessert during apple-picking season.
- It’s a fun and creative combination of traditional Swedish cakes!
- It’s a super versatile cake. You can serve it for breakfast, brunch, a snack or dessert.
Ingredients

- Apples: When baking with apples, you want to use a variety that will soften in the oven and still hold its shape, which is why I use Granny Smith apples for this recipe. They’re tart and crisp and hold up well when baking. Honeycrisp apples would be a great alternative, although they’re a bit sweeter than Granny Smith and more expensive and difficult to find.
- Sliced almonds: Adds a crunchy texture and nutty flavor. You don’t have to toast them before adding them to the cake! They toast as they bake on top of the cake batter.
- Whole milk: The fat in whole milk helps ensure a moist and tender cake.
- Almond extract: This is a wonderful and effective way to get a rich, almond flavor into baked goods. It’s potent so remember, a little goes a long way! You can find this in your local grocery store in the baking aisle near the vanilla extract.
See recipe card below for full ingredient measurements.
Variations
- Slivered almonds can be used instead of sliced almonds.
- Add dried fruit like raisins or cranberries.
- If you’re not a fan of almond extract, try vanilla extract instead.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions



- Preheat the oven to 350°F.
- Line a 9-inch springform pan with parchment paper or grease a 9-inch round cake pan and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until it’s a light, pale yellow color and fluffy in texture, about 2 to 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add in the almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined after each addition.
- Pour the cake batter into the prepared cake pan and spread it out evenly.


- In a separate bowl, toss the thinly sliced apples with the granulated sugar and ground cinnamon until they are well coated.
- In a small bowl, mix the sliced almonds, melted butter, and granulated sugar to create the almond topping.



- Arrange the apple slices on top of the cake batter in a decorative pattern.
- Sprinkle the almond topping over the apple slices, covering them evenly.
- Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once done, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.

Expert Tips
- If you have a springform pan, I suggest using it because it makes it easier to separate the cake from the pan. Grease the pan and line the bottom with parchment to prevent sticking. If you don’t have a springform pan, you can use a greased 9-inch cake pan.
- Sprinkle the almond topping evenly over the top of the cake so you’ll end up with a caramelized almond crunch in every bite!
- To check for doneness, insert a toothpick into the center of the cake. It should come out clean or with only a few moist crumbs clinging to it.
- Allow the cake to cool in the pan for about 10 minutes. This lets the structure set, making it easier to remove from the pan without breaking.
How to Store
To store: Let the cake cool completely before covering it with plastic wrap or storing it in an airtight container at room temperature for 1-2 days, or refrigerate for 3-4 days.
To freeze: Let the cake cool completely and wrap it tightly in plastic wrap. Store it in a freezer-safe container or zip top bag for up to 3 months. You can also freeze individual slices using the same technique.
To thaw: When you’re ready to enjoy the cake, thaw it in the refrigerator overnight, then let it come to room temperature before serving.
What to Serve with It
- Whipped cream is my favorite thing to serve with this cake.
- Ice cream (of course) goes so well with this! Especially coffee ice cream. Coffee and almonds are a spectacular combination!
- A cup of coffee or tea turn this cake into a cozy breakfast or snack.
- Top it with fresh berries, like strawberries, raspberries or blueberries.
More Sweet Treats You’ll Love
- Danish Dream Cake (Drømmekage)
- Kladdkaka (Swedish Sticky Chocolate Cake)
- Swedish Strawberry Cake (Jordgubbstårta)
- Cardamom Apple Gratin
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Apple Cake with Caramelized Almond Topping
Ingredients
For the cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter (1 stick), softened
- ½ cup granulated sugar
- 2 large eggs
- ½ tsp almond extract
- ¼ cup milk
For the apple filling:
- 2 cups Granny Smith apples, thinly sliced about 1-2 medium-sized apples
- 1 Tbsp granulated sugar
- 1 tsp ground cinnamon
For the almond topping:
- ½ cup sliced almonds
- 2 Tbsp unsalted butter, melted
- 2 Tbsp brown sugar, light or dark
Instructions
- Preheat oven to 350°F.
- Line a 9-inch springform pan with parchment paper or grease a 9-inch round cake pan and set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until it’s a light, pale yellow color and fluffy in texture, about 2 to 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients, mixing until just combined after each addition.
- Pour the cake batter into the prepared cake pan and spread it out evenly.
- In a separate bowl, toss the thinly sliced apples with the granulated sugar and ground cinnamon until they are well coated.
- Arrange the apple slices on top of the cake batter in a decorative pattern.
- In a small bowl, mix the sliced almonds, melted butter, and granulated sugar to create the almond topping.
- Sprinkle the almond topping over the apple slices, covering them evenly.
- Bake the cake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once done, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
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