Classic apple cake with tender cinnamon apples and a light almond crunch, perfectly whipped together in the Wilfa Probaker stand mixer. It is easy to make and always a crowd-pleaser: juicy apples, a hint of cinnamon, and a crunchy sprinkle of almonds. Serve it warm with vanilla ice cream or whipped cream.

Bake time: 45–60 minutes. Makes one 7- to 8-inch cake.

Instructions

1. Cream: In the Probaker bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
2. Combine: Mix the dry ingredients and fold them into the batter.
3. Prepare the pan: Grease a 7- to 8-inch springform pan. Spread two-thirds of the batter evenly over the bottom.
4. Apples and cinnamon: Peel the apples and cut into wedges. Arrange over the batter and sprinkle with cinnamon.
5. Finish the top: Dot the remaining batter over the apples. Sprinkle with sliced almonds and, if you like, a little pearl sugar.
6. Bake: Bake at 350 °F for 45–60 minutes, until the apples are soft and the cake is baked through.
7. Cool and serve: Let cool on a wire rack. Serve warm with vanilla ice cream or a dollop of whipped cream.

Tips

• Use tart, firm apples that hold their shape.
• Add pearl sugar for extra crunch.
• If the top browns too quickly, tent loosely with foil.