French Apple Almond Cake

• 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
• 3/4 cup flour
• 3/4 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 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.