Directions

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  1. Preheat oven to 170C.
  2. Peel, core and thinly slice the apples using a mandoline.
  3. Sprinkle cinnamon powder on the apples and toss to coat evenly. Set aside.
  4. Sift together the dry ingredients (flour, baking powder, baking soda and salt). Set aside.
  5. In a separate bowl, use an electric beater to beat the butter (room temperature) and sugar till fluffy.
  6. Add vanilla extract and eggs. Mix till combined.
  7. Add milk and mix for a few seconds.
  8. Add the flour mixture a few tablespoons at a time and gently fold using a spatula.
  9. Line a 9″ round baking pan with baking paper.
  10. Spread half the batter into the pan and level with a spatula.
  11. Place half the apple slices on the batter. 
  12. Pour over the remaining batter. Level with spatula.
  13. Place the remaining apple slices.
  14. Sprinkle with 3 tbsp raw sugar and flaked almonds.
  15. Bake for 45 minutes (or until toothpick comes out clean).
  16. Take out of the oven and let it cool (in the pan) for 15-20 minutes.
  17. Serve warm with ice-cream.

Notes:

  • I like to use semi-tart apples like Pink Lady.
  • You can add a few tablespoons of brown sugar to the apples slices if you like your cake to be sweet-sweet. 
  • Make sure all your ingredients are at room temperature (eggs, milk, butter).

This recipe has been adapted from Bake Play Smile.