Serve this buttery apple cake warm in wedges with generous dollops of Yogurt Creme Fraîche.
- Portion size 12 servings
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 2 teaspoons orange juice
- 4 cups sliced,peeled,cored apples (preferably golden delicious)
- 1 tablespoon orange juice
- 1/4 cup slivered almonds
- 1/4 cup packed brown sugar
- 2 tablespoons unsalted butter melted
In large mixing bowl, cream together butter and sugar; beat in eggs, one at a time.
In separate bowl, stir together flour, baking powder and salt. Stir half of the dry ingredients along with all of the orange rind and juice into creamed mixture; stir in remaining flour mixture. Spoon into greased 9-inch (2 L) springform pan; smooth surface.
Topping: In large bowl, toss apple slices with orange juice. Arrange slices neatly and close together on top of batter. Sprinkle almonds evenly over apples; sprinkle with sugar, then butter.
Bake in 350°F (180°C) oven for about 1 hour or until apples are tender and cake is golden brown. Let cool slightly on wire rack. Remove sides of pan and serve cake with Yogurt Creme Fraîche to spoon over.