This recipe makes a great standby cake to cut up into handy squares.
Serving opportunities readily come to mind: You could pack a piece or two in a school lunchbox, take the whole cake along as an offering for someone else’s buffet spread, include it on a picnic or tailgating hamper, offer a square with a late-evening cup of tea or hot chocolate. Or just leave it on the counter.
17-ounce package almond paste, grated
1cup flour
1/2cup rolled oats
1teaspoon baking powder
1/2teaspoon apple-pie spice
1/4teaspoon salt
1/2cup (1 stick) butter, room temperature
1/2cup granulated sugar
1/4cup dark brown sugar, firmly packed
2large eggs, room temperature
1/2cup milk
1cup peeled, diced, firm apple, such as a Granny Smith
1/4cup slivered almonds
Optional garnish:
1/4cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a 9-inch-square pan.
Add almond paste, flour, oats, baking powder, apple-pie spice and salt to a food processor fitted with a metal blade and pulse until mixture is the texture of sand; or cut together in a bowl with a pastry blender. Set aside.
In a medium bowl combine the butter, granulated sugar and brown sugar. Beat until well mixed. Add eggs one at a time, beating together until light and fluffy. Add milk and beat until mixed.
Add flour mixture and apples to butter-sugar mixture. Stir until just combined. Pour into prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes. Cool on wire rack. Dust with powdered sugar, if desired. Makes 16 squares.
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