Almond Apple Loaf is a buttery almond flavored pound cake is loaded with cinnamon sugared apples sprinkled with sliced amaretto soaked almonds and baked to perfection! This is a great addition to your holiday table!
Who wants to win a Kitchen-Aid Mixer just in time for Christmas? A group of my blogging friends and I are so excited to be giving away one to one of our lucky readers! We are all also sharing proponents of a perfect holiday meal with you. This is something you will not want to miss out on!Last year I happened to enter a Kitchen Aid giveaway and won! The day we were moving into our new house (the week right before Christmas) I received an email that I had won. I was shocked and really couldn't believe it. After all, I already had a Kitchen Aid! However, my mom became the lucky new owner of that new beautiful blue mixer. It felt so great to give her that gift knowing she would be using it all the time.
Catch a glimpse of the meal we are all sharing with you (isn't it gorgeous?!) and be sure to check it all out tomorrow with the links to recipes!
- 2 large apples, peeled and cut into ¼ inch slices (about 3 cups)
- 1 cup plus 3 tablespoons sugar, divided
- 1 teaspoon ground cinnamon
- ⅔ cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon almond extract
- 2 cups all purpose flour
- ⅛ teaspoon salt
- ¼ cup slivered almonds
- 2 tablespoons amaretto (optional)
- In large bowl combined the apples, 3 tablespoons of sugar and cinnamon. Let stand for 1 hour. Toss slivered almonds with amaretto and set aside.
- In another bowl, cream butter and remaining cup of sugar until light and fluffy. Add eggs, one at a time. Add almond extract. Mix flour and salt together in a small bowl. Gradually add flour to creamed mixture mixing until smooth.
- Place batter in a 9x5 inch glass loaf pan that has been sprayed with cooking spray. Press apples vertically into batter. Top with slivered almonds. Using a spoon, ladle any amaretto left from the almonds over the top of loaf prior to baking.
- Bake at 300 degree for 1-½ to 1-¾ hours or until a cake tester comes out clean. Cool for 10 minutes before removing from pan to a wire rack.