Ingredients:

  • 1/2 cup (115g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) almond flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/4 cup (60g) sour cream
  • 3 medium (400g) Granny Smith apples, peeled and sliced
  • 1/4 cup (25g) sliced almonds
  • 1 tbsp (12g) demerara sugar

Instructions:

  1. Preheat oven to 350°F (180°C). Grease your 9 inch pan and line the bottom with parchment.
  2. Cream butter and sugar. Beat the 115g butter and 150g sugar for 3-4 minutes until pale and fluffy.
  3. Incorporate the eggs. Add the eggs one at a time, beating well after each addition.
  4. Add the extracts. Stir in the 1/2 tsp almond extract and 1 tsp vanilla.
  5. Whisk dry ingredients. In a separate bowl, combine the 125g AP flour, 50g almond flour, 1 tsp baking powder, and salt.
  6. Alternate flour and cream. Add half the dry ingredients to the butter mixture, then the 60g sour cream, then the rest of the dry ingredients. Mix until just combined.
  7. Fold in some apples. Gently stir in about one third of your sliced apples.
  8. Layer the top. Spread the batter into the pan. Arrange the remaining apple slices in a spiral or decorative pattern on top.
  9. Add the crunch. Sprinkle with the 25g sliced almonds and 12g demerara sugar.
  10. Bake 45 mins. Cook until the top is golden and a skewer comes out clean.