Almond-scented cake batter, filled with sliced tart apples, topped w/ rich
crumb topping. Baked cake has crunchy top, pudding-like interior.
Apple Almond Crumb Cake / Salted Caramel Sauce
PREP Sprinkle sliced almonds on lightly greased 10" springform. Shake out; reserve for garnish.
BATTER ING cup Almond Paste 1/2 cup sugar 4 oz softened unsalted butter, 2 Tb lemon juice 1 tsp vanilla 3 eggs cup flour 2 large apples, peeled/cored/sliced thinly
BATTER METHOD elec/mixer/paddle 2 min Almond Paste, sugar. Add butter, l/juice, vanilla extract. When smooth, add 3 eggs, singly. Add flour/blend well. Fold in sliced apples. Scrape into pan. Smooth the top. Scatter crumb topping evenly. Sprinkle w/ sliced almonds. Bake 375 deg 30 min. Reset to 325 deg; bake til evenly browned 20-30 min; cool 5 min in pan; then unmold onto rack.
SERVE wedges w/ spoonful of sour cream, drizzle of Salted Caramel Sauce.
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Salted Caramel Sauce: Stir/dissolve on med cup sugar, 1.4 c water and 2 tb light corn syrup. Brush side sugar crystals w/ pastry brush dipped in water. Raise heat high; cook to deep amber. Immediately set offheat. Pour in 3/4 c h/cream, 4 tb sweet butter, 1 1/2 tsp sea salt; carefully whisk smooth.
Salted Carmel Sauce Ing: 1 cup granulated sugar 1/4 cup water 2 Tablespoons light corn syrup 3/4 cup heavy cream 4 Tablespoons unsalted butter 1 ½ teaspoons sea salt
Crumb Topping: elec/mixer/paddle flour, almonds, br/sugar, butter, cinnamon and salt til dry and crumbly.
Crumb Topping Ing: 1/2 sliced natural almonds 1/2 cup all-purpose flour 1/2 cup almonds, chopped 1/2 cup light brown sugar, firmly packed 5 tablespoons butter, melted 1 teaspoon cinnamon, ground 1/4 teaspoon salt