Icing/confectioners’ sugar, for dusting before serving
Prevent your screen from going dark
Instructions
Lightly grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.
Prepare the apples:
Peel and core the apples, then cut them into small (1/2 - 3/4") pieces. Add to a bowl and mix with the lemon juice so the apples won’t brown. Set aside.
Mix the cornstarch with the sugar, vanilla extract and 1/4 cup of the apple juice in a bowl until smooth. Add the remaining 1 cup of apple juice to a large pot and bring to a boil. Add the cornstarch mixture and stir until the juice thickens. Add the apples and stir well. Remove from heat and let cool down slightly.
Preheat the oven to 375°F.
Prepare the cake batter:
Add the butter, sugar, and salt for the batter to a bowl and mix until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix the flour with the baking powder, then add in two batches to the bowl, alternating with the sour cream. Mix until well combined.
Transfer the batter to the prepared pan and spread out to get an even layer. Add the apples on top and distribute them evenly.
Bake for 45 minutes, then remove from oven and sprinkle sliced almonds on top. Return the cake to the oven and bake for an additional 25-30 minutes. If the apples start to get dark towards the end of baking, cover the top of the pan loosely with a sheet of aluminum foil and continue baking.
Remove the cake from the oven and let cool in the tin for about 10-15 minutes, then remove the side ring and let cool down completely before removing off the base. If you like, you can dust the cake with a little confectioners’ sugar before serving.
Notes
Lovely served warm, at room temperature or even cold. Store left-overs in the refrigerator for 2-3 days.