French Apple-Almond Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 2 Granny Smith apples (370 grams) peeled, cored, and thinly sliced
  • 1 Gala apple (185 grams) peeled, cored, and thinly sliced
  • 1 large egg (50 grams)
  • 1 cup (200 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • ½ cup (113 grams) unsalted butter, melted
  • 1 tablespoon (15 grams) apple brandy
  • 1 teaspoon (6 grams) vanilla bean paste
  • ¾ cup (94 grams) all-purpose flour
  • ¾ cup (72 grams) almond flour
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ cup (60 grams) whole milk
  • 2 large egg yolks (37 grams)
  • 1½ tablespoons (10.5 grams) sliced almonds
Instructions
  1. Preheat oven to 350°F (180°C). Spray an 8-inch springform pan with baking spray with flour.
  2. In a medium bowl, combine Granny Smith and Gala apples. Microwave on high until apples are softened but not translucent, about 2 minutes. Let cool; strain excess liquid.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat egg and 2 tablespoons (24 grams) sugar at medium speed until pale in color, about 2 minutes. Stir in melted butter, brandy, and vanilla paste.
  4. In a medium bowl, whisk together flours, baking powder, salt, and remaining 1 cup (200 grams) sugar. Gradually add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
  5. In a large bowl, whisk together 1 cup batter and egg yolks. Stir in apples until combined, reserving ¼ cup (46 grams) apples. Spread egg yolk batter into prepared pan. Top with remaining batter, smoothing with an offset spatula. Press reserved ¼ cup (46 grams) apples into top of batter, and sprinkle with almonds.
  6. Place springform pan on a rimmed baking sheet to catch any drips. Bake in bottom third of oven for 30 minutes. Raise springform pan to middle of oven, and bake until a wooden pick inserted in center comes out clean, about 35 minutes more, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Run a knife around edges of cake to loosen before removing from pan. Let cool completely on base of pan before serving.
Notes
The traditional French apple cake calls for the use of a variety of different apples. We went with the slightly tart Granny Smith and the sweeter Gala.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/french-apple-almond-cake/