French Apple Almond Cake

We blog about this recipe here.

French Apple Almond Cake

If your only baking powder expired in 2011 and it’s 2018, we recommend using a scant 1 tablespoon instead of 2 tsp of it! Recipe adapted from bakefromscratch.com

  • 3 apples, peeled, cored and thinly sliced (I used all Honeycrisp)
  • 2 eggs
  • 1 cup plus 2 tablespoons granulated sugar, divided
  • ½ cup butter, melted
  • 1 tablespoon apple brandy (or regular brandy or dark rum)
  • 1 teaspoon vanilla
  • ¾ cup flour
  • ¾ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ cup whole milk
  • 1½ tablespoons sliced almonds

Preheat oven to 350°F.  Butter and flour an 8″ or 9″ springform pan.

With an electric mixer, beat egg and 2 tablespoons sugar at medium speed until pale in color, about 2 minutes. Stir in melted butter, brandy, and vanilla.

In a medium bowl, whisk together flours, baking powder, salt, and remaining 1 cup  sugar. Gradually add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.

In a large bowl combine 1 cup of batter with all but 1/4 cup of the apples.  Mix gently but well, and then spread evenly in the pan.  Top with the remaining batter, smoothing with a knife. Press reserved ¼ cup apples into top of batter, and sprinkle with almonds.

Place in oven and bake for about 1 hour or until a wooden pick inserted in the center comes out clean.  Cover loosely with foil if the cake begins to brown too much.

Let cool in pan for 15 minutes on a wire rack. Run a knife around edges of cake to loosen before removing from pan. Let cool completely on base of pan before serving.

Recipe brought to you by Diane in Los Altos and BigLittleMeals.com.

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