Apple Frangipane Cake
Here's a rich, moist, and incredibly flavorful apple frangipane cake with a pronounced almond essence that's simply delicious. The apples perfectly complement its texture, and the addition of toasted almonds on top adds a delightful crunch that I thoroughly enjoyed.
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
Instructions
- 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.
Notes
- Be sure you purchase almond paste, not marzipan.
Nutrition
Calories: 374kcalCarbohydrates: 41gProtein: 6gFat: 22gSaturated Fat: 10gCholesterol: 116mgSodium: 113mgPotassium: 128mgFiber: 2gSugar: 23gVitamin C: 1mgCalcium: 50mgIron: 2mg
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