Part of a series of articles titled Festive Foods of the Fort.
Previous: Dutch Speculaas Cookies
Next: Irish Potato Pudding
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Preheat the oven to 350°F, and grease a Bundt pan or a 9x13-inch baking pan. Toss the apples in a large bowl with the zest and juice of the lemon, the walnuts, and the cinnamon. Pulse together the flour, baking powder, salt, almonds, and 11/4 cups of the sugar in the bowl of a food processor fitted with a steel blade. With the food processor running, add the eggs, oil, and almond extract, processing until just mixed. (If you don’t have a food processor or mixer, it combines well with just a spoon!)
Spoon 1/3 of the batter over the bottom of the pan. Scatter the apples on top, and cover the apples with the remaining batter. Sprinkle the top with the remaining 2 tablespoons sugar (you’ll need less if using a Bundt pan). Bake for 45 to 60 minutes, or until golden and cooked through. The cake will take a shorter time to bake in the shallow rectangular pan than in the Bundt pan.
Part of a series of articles titled Festive Foods of the Fort.
Previous: Dutch Speculaas Cookies
Next: Irish Potato Pudding
Last updated: April 8, 2023