I couldn’t wait to get cracking in the kitchen after receiving the new book (My First Baking Book). So here’s the first round…Apple Almond Tea Cake. Super good. Nice dense cake with just a touch of sweetness. Love the flavor (and slight crunch) from the sliced almonds in the cake, and the apples on top pair perfectly of course. Top it all off with an apricot glaze, and you have the perfect brunch (or breakfast…or dessert…) snack!
1/2 cup (1 stick) butter, at room temperature (plus extra for buttering the pan)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 cup granulated sugar
2 large eggs
1 cup milk
1 cup sliced almonds
2 medium apples
1/2 tablespoon brown sugar
1/2 teaspoon cinnamon
3 tablespoons apricot jam
1 tablespoon water
1. Preheat the oven to 350 F (325 F if using a glass or dark pan).
2. Grease the bottom and sides of a 9×13 baking pan.
3. Put the flour, baking powder and nutmeg in a bowl and stir to combine.
4. Place the 1/2 cup of butter and the granulated sugar in the mixing bowl and beat at medium speed until light and fluffy (around 4 minutes).
5. Break the eggs into the bowl and beat again until blended.
6. Add the flour mixture and mix at low speed until smooth.
7. Pour in the milk and mix again.
8. Stir the sliced almonds into the batter until combined.
9. Pour the batter into the greased 9×13 baking pan and spread evenly.
10. Peel and core the apples. Cut in half and then cut the halves into thin, even slices.
11. Here’s where I took a detour from the original recipe…I placed the apple slices in a bowl and tossed them with a squeeze of lemon, the brown sugar and cinnamon. The original recipe has you place the apples on top of the batter and then sprinkle the sugar/cinnamon mixture over. I wanted a more “even” coating, but you can choose your method 🙂
12. Place the apple slices in 3 long lines, overlapping, on top of the batter down the length of the pan (makes for easier cutting this way).
13. Place in oven and bake until the cake pulls away slightly from the sides of the pan and a cake tester comes out clean, approximately 50 minutes (Again, with my oven it was close to 35 minutes, so I would check yours frequently after 35).
14. Remove from oven and while cake is cooling prepare the apricot glaze.
15. Place the jam in a saucepan and add the water, stir over medium heat until the jam melts and begins to bubble.
16. Using a pastry brush (or spoon), spread the glaze over the top of the cake. Cut into squares and marvel in the apple-y goodness!