Crunchy Almond Apple Cake

I was flipping through my new cookbook yesterday afternoon looking for something to make for dinner.  I stumbled upon the dessert section and saw this recipe and decided I'd rather make a cake than dinner.  We ended up with fruit smoothies and crackers and cheese.  But we did have dessert!  And oh was it worth it.  I've had apple cakes before and never been super in love, and my fiance thinks he hates all desserts with fruit in them, but not this one.  This one was different.  Much to my surprise, he was a huge fan and I am now super in love with an apple cake.  It tastes like a caramel apple.  But with almond cake thrown in there somewhere.  So I guess its better than a caramel apple.  Its awesome.  Just make it, trust me.   

I'll give you the recipe, but first I"ll show you what it says in the cookbook on top of the page. 

 "This cake has a tender bottom, crunchy crust, and a layer of soft fruit in between.  The textures are so intriguing that you'll nibble at this cake every time you pass it by.  Until its gone" 

They were right.  I had to send the cake to work with my fiance today so the last part didnt come true. 

Crunchy Almond Apple Cake 

Adapted from Hip Kosher

2 Granny Smith or other tart apples

3/4 cup unsalted butter

1 cup sugar 

2 large eggs

1 cups flour

2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. almond extract (I doubled it)

Topping:

6 Tlbs. unsalted butter

1/2 cup sugar

1 Tlbs. flour

1 cup chopped almonds

Preheat oven to 350 degrees.  Lightly grease a 9-inch springform pan. 

Peel, core and chop the apples into 1/2 inch chunks and set aside. 

Place the 3/4 cup butter and 1 cup sugar in a large bowl and cream together with electric mixer until light and fluffy, about 3 minutes.  Add the eggs and beat them in thoroughly.  Add the 2 cups flour, baking powder, salt and almond extract and blend them in.  

Spoon the batter into prepared pan.  Arrange the apples over the batter. 

While cake is baking, heat the 6 Tlbs butter and 1/2 cup sugar (I used 1/4 cup dark brown sugar and 1/4 cup white sugar, highly recommended) in small saucepan over medium heat.  When butter has melted, stir in 1 Tlbs flour and almonds.  Set aside.

After the cake has baked 40 minutes, spoon the topping over the partially baked cake.  Return the cake to oven for 20 minutes longer, or until top is golden brown.  Let cake cool in pan for about 15 minutes.  Remove the sides of pan and let the cake cool or serve it slightly warm.