Ingredients
Scale
For The Apples:
- Unsalted butter for buttering the baking pan
- 6 Granny Smith apples peeled and sliced
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
For The Cake:
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups full-fat Greek yogurt
- 3 tablespoons powdered sugar
Instructions
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Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.
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Mix together the apples, granulated sugar and cinnamon in a medium bowl. Set aside.
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For the cake, combine the butter and granulated sugar in a large bowl. Using a hand-held mixer, beat on medium high until light and fluffy, about 3 minutes. Beat in the eggs one at a time until fully combined, then add the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, salt and yogurt. Beat on low speed until a few streaks remain, then fold together with a rubber spatula until fully combined. (Do not overmix.)
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Sprinkle the bottom of the pan with half of the apple mixture. Spread the batter over the top of the apples. Top the batter with the remaining apples, making decorative rows across the cake. Bake, rotating the pan halfway through, until a toothpick inserted in the middle of the cake comes out clean, about 1 hour. Allow the cake to cool slightly before dusting with powdered sugar and serving.
Notes
I would recommend sticking with Granny Smith apples for this as Giadzy suggests. They have a great tart flavor and hold up better while baking than other apple varieties might.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
