Curbing my craving for Asian food and eat sensibly with lots of salads, soups and healthy cooking will help. To keep some balance, though,, I’ll compliment my meals with this Apple Almond Cake.
- 1-1/2 pounds Granny Smith or other tart apples, peel, core and cut into 1/4-inch wedges
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground cinnamon
- 1 tablespoon brandy (optional)
- 1 teaspoon fresh lemon juice
- 1 cup (5 ounces) unbleached all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 8 tablespoons (4 ounces/1 stick) unsalted butter, softened
- 1 cup (7 ounces), plus 1 tablespoon granulated sugar, divided
- 3 tablespoons almond paste (not marzipan)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
1. Mix apple wedges, sugars, salt, cinnamon in a 12-inch skillet cook over medium heat, stir occasionally, until apples are tender and liquid has almost evaporated, about 10 minutes. Remove from heat and stir in brandy (if use) and lemon juice. Gently spread apple wedges on a baking sheet to cool.
1. Adjust oven rack to middle position and heat oven to 375℉. Spray a 8×8 square baking pan, set aside.
2. In a small bowl, whisk together flour, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 1 cup of the sugar until light and fluffy, about 2 minutes. Add almond paste and continue to beat until fully incorporated. Add vanilla, eggs (one at a time), beat until combine. Add the flour mixture and beat until fully incorporated. Pour mixture into the prepared pan and smooth top with small off-set spatula.
3. Arrange apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Sprinkle remaining 1 tablespoon of sugar evenly over apples. Bake until toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan on a wire rack, about 40 minutes. Invert cake onto a cutting board and reinvert onto a serving platter. Serve.