2 large or 4 small apples, peeled, cored and thinly sliced – about 4 cups (we like to use Granny Smith and/or Gala apples)
1 cup + 2 tbsp all purpose flour
1 tsp baking powder
½ tsp salt
2 eggs, room temperature
¾ cup + 2 tbsp granulated sugar
½ cup unsalted butter, melted and slightly cooled (let cool for 5-10 minutes)
2 tsp amaretto extract
1 tsp vanilla extract
⅓ cup slivered almonds
Quick custard drizzle:
1/2 cup packed light brown sugar
1 tablespoon all-purpose flour
1 large egg
2 tablespoons unsalted butter, melted
1 1/2 cups whole milk, room temperature
Pinch of salt
2 tsp vanilla extract
- Add the peeled and sliced apples to a medium bowl and sprinkle over 2 tbsp all purpose flour. Toss to coat and set aside.
- Preheat the oven to 350F. Grease a 9-10-inch springform pan with butter or cooking spray and line the bottom with parchment paper.
- In a small bowl whisk together 1 cup all purpose flour, baking powder and salt. Set aside.
- In a large mixing bowl, whisk the eggs until fluffy / foamy. Whisk in ¾ cup sugar, melted butter, amaretto extract and vanilla extract until well combined. Stir in the flour mixture until just combined. Add the sliced apples and fold into the batter. Pour the batter into the prepared pan and smooth out the top of the cake.
- Sprinkle the slivered almonds evenly over top of the batter and then sprinkle over 2 tbsp sugar.
- Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 20-30 minutes before running a knife around the side of the pan, release the spring and remove the sides of the springform pan. Let fully cool before making the custard drizzle (optional).
- Make the custard drizzle:
- In a medium pot, add the light brown sugar, flour, egg, melted butter, milk and pinch of salt. Whisk well to combine the ingredients.
- Place the pot over medium heat and cook, whisking constantly until the mixture has thickened. *Make sure the mixture does not boil – if the mixture starts to bubble immediately turn to medium-low so it doesn’t boil* It should coat the back of a spoon and when you run a finger through it, the custard will not run into the cleared area, that’s when you know it’s done.
- When thickened, remove the pot from the heat and pour the custard through a fine mesh strainer / sieve. Stir in the vanilla extract. Place the sauce in the fridge until ready to serve the cake.
- Serve the cake at room temperature with a drizzle of custard, if desired.
- Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 4 days.
TIPS
- If almonds aren’t for you, simply omit them and sprinkle 2 tbsp white sugar over top of the cake before baking.
- This cake can also be served with a scoop of vanilla gelato or whipped cream.
