Apple and Almond Cake
- Low fat
- Vegetarian
Ingredients
- 6 large apples (about 2-1/2 lb/1.25 kg)
- 1/2 cup (125 mL) ground almonds
- 1 cup (250 mL) all-purpose flour
- 2/3 cups (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 cups (150 mL) buttermilk
- 1/4 cup (60 mL) butter, melted
- 1 tsp (5 mL) vanilla extract
- Almond Topping:
- 1/2 cup (125 mL) packed dark brown sugar
- 1 egg
- 1/4 cup (60 mL) butter, melted
- 3/4 tsp (4 mL) cinnamon
- 1 cup (250 mL) sliced almonds
Preparation
Peel and core whole apples (or peel, halve and core apples); thinly slice (about 1/8-inch/3 mm thick).
In well-buttered 9- or 10-inch/23 or 25 cm springform pan, layer half of the apple slices, mixing with half of the ground almonds.
Whisk together flour, sugar, baking powder and soda, and salt; in 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 top, lifting top slices to distribute batter. Bake in centre of 375F/190C oven until golden and cake tester inserted in centre comes out clean, about 1 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 on rack for 10 minutes. Run knife around edge; remove from pan. Let cool completely on rack.
Makes 12 servings.
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