2 medium red apples, peeled and thinly sliced
2 teaspoons cinnamon
1 1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1/2 cup unsalted butter, softened
1 1/3 cup brown sugar
1/2 cup milk
1/2 cup slivered almonds
1/4 teaspoon cinnamon
Preheat oven to 350ºF.
Combine the sliced red apples with the 2 teaspoons cinnamon and set aside.
In a medium mixing bowl, sift together the flour, baking powder and salt.
In a separate mixing bowl, cream together the butter and brown sugar until light and fluffy. 3 minutes or so.
Add the eggs in slowly, one at a time, beating after each addition. Gradually add in half the flour, then the milk, then the rest of the flour, beating after each addition.
Butter and flour a springform pan. Pour half the batter in the prepared pan, layer all the apples evenly over the batter, and top with the remaining batter.
In a small bowl, combine the slivered almonds and the remaining ground cinnamon. Sprinkle this mixture over the top of the cake.
Bake for 35-45 minutes, or until the cake is golden and the toothpick test comes out clean.