Preheat oven to 350 degrees F. Lightly coat a 9-inch, light color, non-stick cake pan with cooking spray; line the bottom of the cake pan with a piece of parchment paper; set aside.
In a small bowl, add flour, baking powder, cinnamon and salt, whisk to combine; set aside. In a small saucepan, melt butter; set aside to cool. Peel, core and cut apples into 1/4 inch pieces, place in a medium bowl and mix with brown sugar; set aside.
In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined, about 2 minutes. Scrape bowl sides with a rubber spatula as needed. Add eggs one at a time, beating after each addition. Add Vanilla Extract, apple liqueur and Almond Extract; beat to combine. Gradually add the dry ingredients, beat on low, just until incorporated.
With a rubber spatula, fold in 2 cups of prepared apple pieces into batter; pour batter into baking pan and evenly spread. Place remaining 1 cup of apple pieces over top of cake batter. Bake until done, about 35-40 minutes.
Remove cake from oven and run a knife around sides of cake. Let stand for 10 minutes and turn onto a wire rack; remove parchment and turn onto second wire rack to cool.
In a small saucepan over medium heat, add butter, sugar, brown sugar and cream; cook and whisk. Bring sauce to boil. Remove from heat. Add Vanilla Extract and apple liqueur; stir until combined. Serve 1 tablespoon warm sauce over each slice of cake. Serve warm.
Preheat oven to 180 degrees C. Lightly coat a 23-cm, light color, non-stick cake pan with cooking spray; line the bottom of the cake pan with a piece of parchment paper; set aside.
In a small bowl, add flour, baking powder, cinnamon and salt, whisk to combine; set aside. In a small saucepan, melt butter; set aside to cool. Peel, core and cut apples into 0.6 cm pieces, place in a medium bowl and mix with brown sugar; set aside.
In a large mixing bowl, add butter and sugar. Beat with an electric mixer on medium speed until combined, about 2 minutes. Scrape bowl sides with a rubber spatula as needed. Add eggs one at a time, beating after each addition. Add Vanilla Extract, apple liqueur and Almond Extract; beat to combine. Gradually add the dry ingredients, beat on low, just until incorporated.
With a rubber spatula, fold in 200 g of prepared apple pieces into batter; pour batter into baking pan and evenly spread. Place remaining 100 g of apple pieces over top of cake batter. Bake until done, about 35-40 minutes.
Remove cake from oven and run a knife around sides of cake. Let stand for 10 minutes and turn onto a wire rack; remove parchment and turn onto second wire rack to cool.
In a small saucepan over medium heat, add butter, sugar, brown sugar and cream; cook and whisk. Bring sauce to boil. Remove from heat add Vanilla Extract and apple liqueur; stir until combined. Serve 1 tablespoon warm sauce over each slice of cake. Serve warm.
Madagascar Bourbon Pure Vanilla Extract
Pure Almond Extract
