Ingredients
For the Crust:
1 2/3?cups?
1?tablespoon?sugar
1/2?teaspoon?baking powder
9?tablespoons?(4 1/2 ounces) cold?unsalted butter
1?large?egg, room temperature, beaten with 1 tablespoon water
For the Apple Filling:
2 1/4?pounds?, peeled, cored, and quartered
1/2?lemon, juiced
For the Cake:
13?tablespoons?(6 1/2 ounces)?unsalted butter, room temperature
2/3?cup?sugar
1?large?egg, room temperature
3/4?cup?all-purpose flour
1/2?teaspoon?baking powder
15?tablespoons?
For the Topping:
4?tablespoons?sugar
2?tablespoons?sliced?almonds
For the Pan:
1?tablespoon?unsalted butter, room temperature
2?tablespoons?, or all-purpose flour
Steps to Make It
Make the Crust
Gather the crust ingredients.
Whisk together flour, sugar,?and baking powder in a medium bowl.
Cut in cold butter for pie dough until small crumbs form.
Use 4 to 6 tablespoons of the egg-water mixture to moisten the crumbs. Stir just until the mixture forms a ball. Wrap in plastic and refrigerate 30 minutes.
Make the Cake Batter
Gather the batter ingredients.
Cut each quarter apple into 3 long pieces, then cut crosswise into small trapezoids. Sprinkle with lemon juice, toss and set aside.
Beat together softened butter with sugar in a mixing bowl until light and fluffy. Beat in egg and lemon zest.
Whisk together flour with baking powder (and a dash of salt if using unsalted butter) in a separate small bowl. Add to creamed butter mixture alternately with whipping cream and beat until smooth. Set aside.
Assemble and Bake the Cake
Preheat oven to 350F. Butter an?11-inch??and sprinkle with breadcrumbs or flour, shaking out excess.
Roll out the crust and line the pan, piecing crust as necessary to form a 1- to 1 1/2-inch lip.
Place drained apple slices in the crust.
Spoon cake batter over apple slices as if setting dumpling batter on a stew, then smooth over apples to edges.
Sprinkle 2 tablespoons almond slices then 4 tablespoons granulated sugar evenly over batter.
Bake for 1 hour in the preheated oven, then turn off the oven and leave the cake for another 15 minutes. The crust should be golden brown and filling should be moist?but set.
Allow cake to cool completely in the pan for best taste. Serve with?. Refrigerate any leftovers.