I'm amazed at how superior your vanilla is!
– Des, The Grommet
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Contributed by Molly Pisula,Vanilla Bean Cuisine.com
Having had an online presence for almost twenty years, I’ve met so many wonderful people, including Culinary specialists, bakers and book authors, who have generously shared recipes and stories with me.
Molly has spent the last 18 months in Paris. Fortunately, the French believe very strongly about fresh bread, good cheese and wine, so even during lock downs, the specialty shops are open. Molly introduced herself recently, and I asked if she’d like to share a recipe as a way to introduce her lovely culinary site. So here you are! I recommend you visit her site soon for more delicious recipes. With a website and blog named Vanilla Bean Cuisine, you’ll be pleased you did.
Crumb Topping:
3/4 c. (70g) slivered or sliced almonds
1 tablespoon butter
1 1/2 tablespoons sugar
1/2 teaspoon cinnamon
Cake:
5 1/2 tablespoon (75g) unsalted butter
1 large tart apple (about 245g)
1 cup (130g) all-purpose flour
1/2 cup (45g) almond flour
3/4 cup (150g) sugar
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1 teaspoon baking powder
2 large eggs
1 teaspoon Rain’s Choice pure vanilla extract
Preheat the oven to 350 degrees Fahrenheit. Use a small amount of butter to grease the bottom of a 8-inch springform pan, then dust with flour.
Prepare the topping by combining sliced almonds, butter, sugar, and cinnamon in a mini-food processor and pulsing until the almonds are chopped into very small pieces (about 6-8 pulses). Set aside.
Melt the butter in a microwave-safe container, such as a glass measuring cup, then set aside to cool slightly. Peel apple and chop into roughly 1/4-inch dice. Combine the dry ingredients for the cake in a large bowl (flour, almond flour, sugar, cinnamon, salt, and baking powder). In a smaller bowl, whisk together eggs and vanilla extract.
Pour the slightly-cooled butter slowly into the smaller bowl as you whisk. Stir wet ingredients into dry ingredients until just combined, then stir in chopped apples. The batter will be very thick, almost like cookie batter. Pour into the springform pan and spread evenly. Sprinkle the almond crumb topping over the top. Bake 35-40 min, until a cake tester or toothpick comes out almost clean and the top is nicely browned. Let cool on a rack. Cut gently around the edges of the springform pan before unmolding, then slice and serve!
This cake will keep well for several days, as the almond flour helps it maintain moisture. Store at room temperature, covered with foil, or in an airtight container.
I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!
One Response
Sounds great. I love using almond flour.