French Apple Cake

• temps total: 40 minutes

Ingrédients

Cake:

8 T (113g) unsalted butter, room temperature

½ c (100g) granulated sugar

2 eggs, room temperature

2 t vanilla bean paste, or extract

⅛ t almond extract (optional)

3 T whole milk plain Greek yogurt (or sour cream)

3 T milk or cream

1¼ c (150g) bread flour, or all-purpose flour

1 t baking powder

¼ t salt

3 large apples, peeled, cored and thinly sliced, reserve ¼ cup for topping (I like Honeycrisp)

Topping:

2 T sliced almonds

2 T granulated sugar

¼ c apple slices

Confectioners’ sugar for dusting

Instructions

Preheat oven to 350.

Line a 9x9” square pan with parchment.

In a large bowl, or the bowl of a stand mixer, whisk (by hand, stand mixer, or hand mixer) the butter and sugar until pale and fluffy, 2-3 minutes. Add the eggs one at a time, beating well between additions. Add in the vanilla, almond extract, yogurt, and milk. Beat to combine.

Combine flour, baking powder, and salt. Gradually whisk in the dry ingredients while folding with a spatula until just combined. Spread half the batter in the prepared pan. Add the apples on top in an even layer. Top apples with remaining batter and smooth.

Combine topping ingredients and sprinkle over the batter. Bake for 35-40 minutes until golden and a cake tester comes out clean. Allow to cool before slicing.