APPLE FRANGIPANE CAKE

Apple Frangipane Cake image

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.

Provided by Pam Lolley

Time 2h15m

Yield 12

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 374.2 calories, Carbohydrate 41.3 g, Cholesterol 115.6 mg, Fat 21.7 g, Fiber 1.6 g, Protein 5.5 g, SaturatedFat 10.3 g, Sodium 113.1 mg, Sugar 22.9 g