Apple Almond Coffee Cake

 

Ingredients (8-inch cake):

2 Granny Smith apples
Juice from 1 lemon

1 1/2 cups + 2 tablespoons all-purpose flour

2 teaspoons baking powder
1/4 teaspoon salt

1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1 cup granulated sugar
3 eggs
3/4 cup sour cream
6 tablespoons unsalted butter, melted
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup almonds, toasted and coarsely chopped
1/2 cup almond slices

 

Directions:

Preheat oven to 350F. Grease an 8-inch round cake pan.

Peel and dice the apples into 1/4-inch cubes, then squeeze a little lemon juice over the diced apples to prevent browning.  Toss the apples with 2 tablespoons flour. Set aside.

In a large mixing bowl, combine the remaining flour, baking powder, salt, cinnamon and allspice then set aside.

In a stand mixer, whisk the eggs and sugar until light and fluffy, about 5 minutes. Add sour cream, butter, almond extract and vanilla extract. Whisk to combine.

With the mixer on low speed, add half of the flour mixture to the egg mixture. Once combined, add the remaining flour mixture to combine.

Add chopped almond and the diced apples to the mixture and stir with a spatula until they are integrated.

Pour the cake mixture into the prepared cake pan, sprinkle the top of the cake with the almond slices. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven, let cool for 30 minutes before serving.