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¾ cup butter, softened
1 cup sugar
2 large eggs
1 tbsp. almond extract
2 cups all purpose flour
2 teaspoons baking powder
4 cups chopped apple (peeled and cored), semi-tart are best
Almond Topping, see below
Beat the butter and sugar together in the bowl of a mixing machine. Beat the mixture until it is soft and very creamy. Add the eggs, one at a time, beating until blended and scraping down sides of mixing bowl once in a while. Add the almond extract, mix until blended.
Stir together the flour and baking powder and add them to the butter mixture; mix on low speed until blended. Remove bowl from mixer stand and use a spatula to scrape down sides of bowl and make sure that the cake batter is completely mixed.
Spread batter in a greased and floured 2-inch deep, 9-inch diameter cake pan with removable rim. Place apples evenly on top of batter, pushing them down into the batter slightly. Bake in 350°F oven until cake top is lightly browned in center and springs back when touched, 50 to 60 minutes.
Just before cake is done, prepare almond topping. Spread hot topping over hot cake and return to oven. Bake until topping is browned, 15 to 20 minutes longer. Cool in pan about 10 minutes, cut around pan sides to free topping from pan, and remove rim. Serve warm or cool. If made ahead, cool, cover and let stand at room temperature until the next day. Cut into wedges. Makes 12 servings.
Almond Toffee Topping: Melt 6 tablespoons butter in a small sauce pan over medium heat. Stir in ½ cup sugar and 1 tablespoon flour; stir until blended and bubbly. Stir in 1 cup sliced almonds. Use hot.