This cake is amazingly decadent but nicely balanced with the sweet-tart apples. If you don’t like butter, don’t eat it. Or if you’re watching your calories you can do like I did: skip dinner and have this instead. 🙂 You’ll want to have some apples that will hold their shape a little when baked. La Domestique has a good synopsis of some common varieties you’ll find in the grocery store this time of year.
Apple and Almond Cake
(Adapted from the recipe in River Cottage Every Day)
For the apples
– 3 apples (I used 2 Jonagold and 1 Gala)
– 2 Tbs butter
– 1 heaping Tbs granulated sugar
For the cake
– 1/2 cup all-purpose flour
– scant tsp baking powder
– 1/2 cup blanched almonds
– 2/3 cup butter, softened
– 1/2 cup granulated sugar
– 1 tsp almond extract
1. Preheat oven to 350F. Grease an 8-inch springform cake pan.
2. Cut the apples into slices about 1 cm thick. Melt the 2 Tbs butter in a large pan over medium-low heat. Add the granulated sugar and stir for about a minute while the sugar dissolves. At the apples and cook, stirring constantly, until they are softened, about 10 minutes. Remove from heat and let cool.
3. Mix together the flour and baking powder. Put almonds in food processor and pulse until they are finely ground (but don’t turn them into almond butter!). Clean and dry the food processor to make the batter.
4. Add remaining butter and sugar into the food processor and mix until fluffy. Add eggs and almond extract. Mix until well incorporated. Add flour mixture and ground almonds. Mix until batter is uniform.
5. Smooth mixture evenly in prepared pan and place apples on top. Drizzle any extra juice from the apples on top of the cake. Bake for 45-50 minutes. Allow to cool before serving.