I love this cake.
It's a basic pound cake, so it's easy to make
but the simple addition of sliced apples
makes it just a little more special.
I've adapted the recipe just slightly by adding 
a layer of sliced apples in the centre
between the batter
and then again on top,
pressing both down in the centre
to keep them as flat as possible while baking. 
I also grind the almonds loosely in a mortar & pestle
to give the finished cake a bit of a rustic feel.
Once baked I dust with confectioners sugar before serving.
It's great warm from the oven with a scoop of ice cream
or toasted for breakfast on day two.

xo

In this post from the Herriott Grace Shop:
-Stoneware + Porcelain Side & Cake Plates
-Hand Carved Wooden Spoon


 

Everyday Apple & Almond Cake

Reprinted and slightly adapted from Bon Appétit's, Cardamom Pound Cake Recipe by Rebecca Jurkevich, August 2013.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 tsp. baking powder
1 tsp. ground cardamom
1 tsp. kosher salt
1/4 cup whole milk
1/2 cup crème fraîche
1 cup sugar
3 large eggs, room temperature
3/4 tsp. vanilla extract (I omit the extract & use the contents of 1 vanilla bean)
1 tsp. almond extract
1/4 cup loosely ground skin on almonds (I use a mortar & pestle for this)
2 cups all-purpose flour plus more for pan
2 small/medium green apples, cored and sliced (I added these)

Place a rack in middle of oven and preheat to 350°. Butter a 9x5x3” loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess. (I often make two cakes from one recipe, 1 in a 6" springform and 1 small loaf. The recipe works well doubled as well, in this case 1-6" springform and 2-7.5"x2.5" straight sided loaf pans, similar to these ones).

Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside. Whisk milk and ½ cup crème fraîche in a small bowl; set aside.

Using an electric mixer on high speed, beat sugar and ¾ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.

Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined. Scrape a layer of batter into whichever prepared pans you've chosen, make place a single later or apple slices, arranged in a fan from outside to inside. Add another layer of batter (your pan should be approx. 2/3 full) place another layer of sliced apples. Sprinkle with almonds.

Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. (Tent with foil if browning too quickly.)

Transfer pan to a wire rack and let cake cool in pan 15 minutes. Using parchment overhang, gently remove cake from pan and transfer to rack; let cool.

Slice cake and serve with Tea-Poached Plums and crème fraîche. (I like to serve warm with vanilla ice cream and skip the tea poached pears since I've add the apples.)