Apple Almond Cake
Active Time: 15 minutes | Total Time: 1 hour (plus cooling time) | Serves 8
- Nonstick vegetable oil cooking spray
- ½ cup (1 stick) unsalted butter
- ⅓ cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ¾ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ½ teaspoon grated lemon zest
- 3 apples, such as a mix of Empire, Granny Smith, and Pink Lady
- Confectioners sugar, for serving
- Sweetened whipped cream, for serving
Heat the oven (with the oven rack in the middle) to 350°F. Spray a 9-inch springform pan with cooking spray.
In a small skillet melt the butter over medium heat. Swirl the skillet for about 2 minutes, or until the butter solids start to turn golden brown and smell nutty. Scrape the butter and solids into bowl and let cool.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
In a large bowl, whisk the eggs. Add the sugar, vanilla, almond extract, and lemon zest and vigorously whisk for 30 seconds.
Peel and core the apples. Cut them into ½-inch cubes.
Whisk in half of the flour mixture into the egg mixture. Whisk in half of the butter.
Gently whisk in the remaining flour mixture then the remaining butter. Fold in the apples.
Scrape the batter into the prepared pan and smooth the top. Bake 40 to 45 minutes, until a toothpick inserted into the middle comes out clean. Run a paring knife around the edge of the cake to loosen it from the pan before it cools. Let cool on a wire cooling rack before unmolding.
Serve dusted with confectioners sugar and a dollop of whipped cream.
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