Ingredients
12
12 servings
- •0.5 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
- •0.5 teaspoon kosher salt
- •2 medium Apples, raw
- •1 tablespoon unsalted butter, melted
- •1 tablespoon white sugar
- •0.25 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.
Nutritional Facts
Per 12 servings
- Calories: 374
- Carbohydrate: 41g
- Fat: 22g
- Fiber: 2g
- Protein: 6g
- Sugar: 23g
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