Rating
Published May 18th
Prep 15m Cook 50m Additional 1h 10m Ready In 2h 15m
Servings 1 9-inch cake Calories 374.2
This is a dense, moist, and very flavorful apple frangipane cake that is very almond-forward in a yummy way. The apples complement it nicely and I loved the crunch of the toasted almonds on top.
Recipe 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
Cooking Directions
- 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
- 2 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.
- 3 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.
- 4 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.
Nutrition Facts
- Calories 374.2
- Carbohydrate 41.3 g
- Cholesterol 115.6 mg
- Fat 21.7 g
- Fiber 1.6 g
- Protein 5.5 g
- Saturated Fat 10.3 g
- Sodium 113.1 mg
- Sugar 22.9 g