Apple Cake with Almonds

Ingredients Apple Cake:

 6 large apples (about 2 ½ lb 1.25 kg)
1/2 cup (125 ml) ground almonds
1 cup (250 ml) all-purpose flour
2/3 cup (150 ml) granulated sugar
5 tsp (25 ml) baking powder
1 tsp (5 ml) baking soda
1/4 tsp (1 ml) salt
4 eggs
2/3 cup (150 ml) buttermilk
1/4 (60 ml) butter, melted
1 tsp (5 ml) vanilla extract

Almond Topping for the apple cake:
1/2 cup (60 ml) packed dark brown sugar
1 egg
1/4 cup (60 ml) butter melted
3/4 (4 ml) cinnamon
1 cup (250 ml) sliced almonds


Peel and core whole apples (or peel, halve and core apples); thinly slice (about 1/8 inch or 3 mm thick). In well-buttered 9 or 10 inch (23 or 25 cm spring form pan) layer half of the apple slices, mixing with half of the ground almonds. Whisk together flour, sugar, baking powder and soda and salt (the dry ingredients). In a separate bowl, whisk together eggs, buttermilk, melted butter and vanilla. Whisk flour mixture into egg mixture until smooth, pour half over slices in pan, loosening and lifting slices with spatula to distribute batter. Top with remaining apples and ground almonds; smooth remaining batter on the top, lifting top slices to distribute batter. Bake in centre of 375 F(190 C) oven until golden and cake tester in center comes out clean, for about an hour.

Almond Topping:Meanwhile, whisk together sugar, egg, butter and cinnamon; stir in almonds. Spread Almond Topping over cake; continue baking until nicely browned 15 to 20 minutes. Let cool in pan or rack for 10 minutes. Run knife around edge; remove from pan. Let cool complete on the rack.  If you want to write your comments about the apple cake click here.