Mostly Apples Apple Cake with Salted Caramel Sauce

Yield: 8–10 servings (one 9" cake)

Ingredients

Pan Prep:

• 1 Tbsp butter, softened
• ¼ cup (30g) sliced almonds

Cake:

• ¾ cup (90g) all-purpose flour
• ¼ cup (24g) almond flour
• 1 tsp baking powder
• ½ tsp salt
• 6 Tbsp (85g) unsalted butter, melted & cooled slightly
• 2 large eggs, room temp
• ¾ cup (160g) light brown sugar, packed
• ½ tsp almond extract
• 3 medium apples, peeled & sliced about ¼” thick*

Topping:

• Caramel Kitchen Salted Caramel Sauce

*This is roughly 4 ½ cups (550g) of apple slices. We used 2 Granny Smith apples and 1 Gala apple.

Directions

1. Heat oven to 350°F. Lightly grease the bottom of a 9" springform pan. Line pan with a parchment round, then butter parchment and sides of pan with softened butter. A wee handful at a time, sprinkle sliced almonds onto sides of pan, lightly pressing to adhere to buttery pan. Set aside.
   NOTE: If you don’t have any parchment rounds at home, simply make your own!
2. In a medium bowl, whisk together flours, baking powder, and salt.
3. In a large bowl, whisk together melted butter, eggs, brown sugar, and almond extract for 30–60 seconds until slightly foamy and lighter in colour.
4. Whisk dry ingredients into butter mixture just until combined. With a silicone spatula, fold in apple slices until they’re evenly coated in batter.
   NOTE: You may look at this and wonder, “How the heck will this turn into a cake!?” Trust us, young Padawan.
5. Spread batter ‘n apples into an even layer in prepared pan.
6. Bake for 45–55 minutes or until golden brown. The cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
7. Transfer pan to wire rack. Allow cake to cool for at least 15 minutes, then run a paring knife around the edges of the pan before removing cake from pan.
8. Let cool for at least 15 more minutes before serving. (You may also serve the cake at room temperature.) Prior to serving, drizzle cake with salted caramel sauce.
   NOTE: To get the cleanest slices, cut the cake with a serrated knife to neatly cut through the apples instead of smush-cutting them with a butter knife.
9. Store any leftover cake loosely covered in aluminum foil.

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Cake source: King Arthur Baking