The ideal pie for late spring or early summer. A crumb top version of this recipe exists.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- ½ cup unsalted butter, softened
- 6 tablespoons unsalted butter, softened
- 1 (7 ounce) package almond paste
- 1 cup white sugar
- 1 teaspoon vanilla bean paste
- 5 large eggs
- 1 cup sifted cake flour
- ½ teaspoon kosher salt
- 2 medium Apples, raw
- 1 tablespoon unsalted butter, melted
- 1 tablespoon white sugar
- ¼ cup powdered sugar, or to taste
- 2 tablespoons toasted sliced almonds, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
- Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
- Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.
- Be sure you purchase almond paste not marzipan.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 10 g |
| Sodium | 113 mg |
| Sugars | 23 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I made half of this recipe so it yielded a small 6″ cake. It was very good as is. I did however add 1/8 tsp of baking soda and 1/4 tsp of baking powder. It came out fantastic. My only qualm is that my apples sunk but still sprinkling the toasted almonds made up for it. I personally think that almost must be toasted to create the contrasting flavor and enhance it. There is something special about the blending of toasted almond with the apples and the cake itself. WILL ABSOLUTELY MAKE IT AGAIN! Suggestion for baking: cover the top if it starts browning too quickly. Also, regardless of size you may need to still bake it up to the full 50-55 minutes.
Wonderful recipe! I made sure all of the butter was at room temperature and followed all ingredients to a T (other than using Granny Smith apples because that’s what I had on hand – but I’m sure almost any type of apples would work out just fine!) I used Pam nonstick spray (the one with flour already in it for baking) and did need to increase baking time a bit to achieve more of a golden color on top and to make sure cake was cooked through. Such an attractive cake and it was a huge hit with my guests! I’ve already been asked for the recipe!