French Apple-Almond Butter Cake Recipe

It is hard to believe that August is already here and before you know it...Fall will be setting in. Every year when September hits I visit our local orchard and pick up a few quarts of apples. I love making a wide variety of apple cakes, pies, cobbler, applesauce, etc. during this time of the year.

The great folks over at Nielsen-Massey sent over this delicious French Apple-Almond Butter Cake Recipe for me to share with all of my readers. Plus, they sent over some great tips and did you know that August has a National Apple Week? I didn't know that until now! Enjoy!

French Apple-Almond Butter Cake Recipe
(Serves 8)

1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup (1½ -sticks) unsalted butter
3 medium Fuji apples (about 3 cups, divided)
2 tablespoons firmly packed dark brown sugar (for apple pieces)
1 cup sugar
4 large eggs
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 tablespoon apple liqueur
½ teaspoon Nielsen-Massey Pure Almond Extract

Preheat oven to 350°F. Lightly coat a 9-inch light color, non-stick cake pan with cooking spray; line the bottom of the cake pan with a piece of parchment paper; set aside.
In a small bowl, add flour, baking powder, cinnamon and salt, whisk to combine; set aside. In a small saucepan, melt butter; set aside to cool. Peel, core and cut apples into ¼-inch pieces, place in a medium bowl and mix with brown sugar; set aside.

In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined, about 2 minutes. Scrape bowl sides with a rubber spatula as needed. Add eggs one at a time, beating after each addition. Add vanilla extract, apple liqueur and almond extract; beat to combine. Gradually add the dry ingredients beat on low, just until incorporated.
With a rubber spatula, fold in 2 cups of prepared apple pieces into batter; pour batter into baking pan and evenly spread. Place remaining cup of apple pieces over top of cake batter. Bake until done, about 35-40 minutes.

Remove cake from oven and run a knife around sides of cake. Let stand for 10 minutes and turn onto a wire rack; remove parchment and turn onto second wire rack to cool.
Serve with warm Vanilla Carmel Sauce.

Vanilla Carmel Sauce Recipe
(Yield ½ Cup)

3 tablespoons butter
3 tablespoons sugar
2 tablespoons firmly packed dark brown sugar
3 tablespoons heavy cream
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon apple liqueur

In a small saucepan over medium heat, add butter, sugar, brown sugar and cream; cook and whisk. Bring sauce to boil. Remove from heat add vanilla extract and apple liqueur; stir until combined. Serve 1 tablespoon warm sauce over each slice of cake.

Tips for Storing Apples: After returning from the apple orchard, farm stand or store, follow these recommendations to store your bounty. If properly stored, some apple varieties can last up to five months, providing you with nutritious fresh fruit well into spring.

Disclosure: The photo and recipe is courtesy of Nielsen-Massey Vanilla.