Mostly Apples Apple Cake

🥘 Ingredients

• almond extract*
  1/2 teaspoon
• apples (4 1/2 cups or 550g, peeled and sliced about 1/4" thick *)
  3
• baking powder
  1 teaspoon
• butter (unsalted, 85g, melted, softened)
  1/2 tablespoon, 6 tablespoons
• eggs (large, at room temperature)
  2
• flours (king arthur unbleached all-purpose flour or king arthur gluten-free measure for measure, 90g, king arthur almond, 24g)
  1 cup
• salt
  1/2 teaspoon
• sliced almonds (30g) (optional)
  1/4 cup
• sugar (light brown, 160g, packed)
  3/4 cup

🍳 Cookware

• springform pan
• cake pan
• pan
• bowl
• wire rack

1. 1

   Gather almond extract* .

   almond extract*: 1/2 teaspoon
2. 2

   Preheat the oven to 350°F.
3. 3

   Lightly grease the bottom of an 8" or 9" springform pan or round cake pan (this will help the parchment adhere), then line the bottom with a parchment round. Generously butter the parchment and sides of the pan with the softened butter . Sprinkle with the sliced almonds , a bit at a time, pressing gently to adhere them to the pan. Your coating won’t be perfectly even, and that’s OK.

   butter: 6 tablespoons (unsalted, 85g, melted), butter: 1/2 tablespoon (softened), sliced almonds: 1/4 cup (30g)
4. 4

   Weigh your flours ; or measure them by gently spooning into a cup, then sweeping off any excess. In a medium bowl , whisk together the flours , baking powder , and salt .

   flours: 3/4 cup (king arthur unbleached all-purpose flour or king arthur gluten-free measure for measure, 90g), flours: 1/4 cup (king arthur almond, 24g), baking powder: 1 teaspoon, salt: 1/2 teaspoon
5. 5

   In a large bowl, whisk together the melted butter, eggs , sugar , and extract until creamy, lighter in color, and slightly foamy, about ⏱️ 30 seconds to ⏱️ 1 minute . Whisk in the dry ingredients until just combined.

   eggs: 2 (large, at room temperature), sugar: 3/4 cup (light brown, 160g, packed)
6. 6

   Use a rubber spatula to fold the apples into the batter until evenly coated. (It will look like there isn’t much batter, but don’t panic.)

   apples: 3 (4 1/2 cups or 550g, peeled and sliced about 1/4" thick *)
7. 7

   Scrape the batter into the prepared pan and use your spatula to nudge the apples into a mostly-even layer.
8. 8

   Bake until golden-brown on top and a toothpick or paring knife inserted into the center comes out clean, about ⏱️ 50-55 minutes .
9. 9

   Remove the cake from the oven and let cool for ⏱️ 15 minutes on a wire rack . Run a paring knife or offset spatula around the edges of pan, then, if using a springform, release sides of pan; or, if using a cake pan, invert it onto a rack or plate, remove the parchment, and turn it back over, top-side up, onto a wire rack. Let cool for at least ⏱️ 15 minutes more. For the neatest pieces, slice with a sharp serrated knife, which will help you saw through the apple pieces rather than crushing them.
10. 10

    Storage information: This cake is best served the day it’s baked, but it can be stored, uncovered at room temperature, for up to 3 days (press parchment or plastic wrap directly to cut surfaces but don’t cover the cake, as it will become damp).
11. 📝

    Yield: One 8" or 9" cake