1 stick butter
¼ cup brown sugar
1 cup almond flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 tablespoon cinnamon
3 your favorite apples, cored and sliced into 8ths
a sprinkling of sliced almonds (or walnuts), if desired
Preheat the oven to 350°F & line an 8-inch cake pan bottom with parchment.
Cream together the butter and sugar using a stand mixer or eggbeaters, until the butter is light and fluffy, at least 5 minutes. Mix together the flour, baking soda and powder, salt, and cinnamon. Crack the eggs into a small bowl or jug and lightly beat.
Add the egg mixture and the flour mixture to the creamed butter and sugar in 2 stages: first, add about half the eggs and mix until incorporated, then half of the flour and mix. Repeat.
Put the cake batter into the prepared pan, and top with sliced apples. The batter will rise and spread, “nesting” the apples in the cake. Scatter the top with nuts and pop in the oven for about 30 minutes, until the top is nicely browned and the edges are beginning to pull away from the sides of the pan.
Allow the cake to cool (even just slightly!) before serving with a sprinkling of powdered sugar and a dollop of whipped cream, sweetened with vanilla bean paste, powdered sugar and a splash of booze (either cognac, brandy, whiskey — all work a charm).