Apple Frangipane Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 374 Calories

Ingredients

• 1 cup white sugar
• 1 tablespoon white sugar
• ½ cup unsalted butter, softened
• ½ teaspoon kosher salt
• 1 cup sifted cake flour
• 6 tablespoons unsalted butter, softened
• 1 tablespoon unsalted butter, melted
• 5 large eggs
• ¼ cup powdered sugar, or to taste
• 1 teaspoon vanilla bean paste
• 1 (7 ounce) package almond paste
• 2 medium Apples, raw
• 2 tablespoons toasted sliced almonds, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.

Step 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.

Step 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.

Step 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.