Apple Cake with Apple Brandy Whipped Cream
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3/4 cup softened butter
1 cup sugar
1/2 teaspoon almond extract
1-1/2 cups flour
6 Granny Smith Apples
1/2 cup apple jelly, melted
1/2 cup slivered almonds, toasted
1 cup heavy cream
2 tablespoons sugar
1 tablespoon apple brandy
Preheat oven to 350 degrees. Spray a 15x11-inch pan and set aside.
In bowl on medium speed, beat butter and sugar until smooth, about 2 minutes. Add eggs one at a time, beating well after each. Beat in extract. On low speed, beat in flour just until blended. Spread in prepared pan.
Peel and halve apples, removing cores. Thinly slice. Fan slices over top of cake. Brush apples with 1/4 cup of melted jelly. Bake at 350 degrees until lightly golden and toothpick inserted tests clean, about 40 minutes. Let cool. Brush with remaining 1/4 cup jelly over cooled cake. Sprinkle with almonds.
For the cream, beat cream in a bowl until foamy. Beat in sugar and brandy until soft peaks form. Serve with cake.