Cook Time 45 Minutes
4 large eggs, room temperature
1/2 cup Brown Sugar
1 teaspoon Pure Almond Extract
¼ cup sour cream
1 tablespoons grated lemon zest
¾ cup unbleached flour
¾ teaspoon baking powder
1/8 teaspoon Sale di Cervia Sea Salt
½ teaspoon cinnamon
4 large apples
2 tablespoons warm Italian Organic Jam (optional)
Preheat the oven to 350 degrees F. Line an 8 inch square metal pan with foil and butter and flour the foil or spray it with baking spray.
Beat the eggs and Brown Sugar with an electric mixer until light and fluffy. Beat in the extract and sour cream. Stir in the lemon zest.
Sift the flour, baking powder, Sale di Cervia Sea Salt and cinnamon together into another bowl or onto a piece of foil. Stir the flour mixture into the egg mixture. Stir the sliced apples in last.
Pour the mixture into the pan and bake for 35-40 minutes. Remove from oven. If using jelly, brush it over top. Let the cake cool to warm and remove the cake from the pan by lifting the foil. Peel away the foil and transfer to a nice plate. To serve, cut cake in squares.
Photo and Recipe adapted from www.cookiemadness.com