Directions

Safety & Prep:

1. Wash hands thoroughly and sanitize all work surfaces.
2. Use the proper color-coded cutting board for each ingredient type.
3. Preheat oven to 350°F. Grease and lightly flour an 8½-inch springform pan.

Make the Cake:

1. In a large bowl, combine melted butter and brown sugar. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and set aside.
2. In another bowl, whisk together flour, baking powder, and salt.
3. Pour dry ingredients into wet ingredients and mix until just combined. Fold in the sliced apples gently.
4. Transfer batter to the prepared pan and bake on the middle rack for 40 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Creme Anglaise:

1. While cake bakes, heat heavy cream, milk, and sliced vanilla bean in a small pot over medium-high heat until just simmering. Remove from heat and let cool slightly.
2. In a large bowl, whisk egg yolks and sugar until light and fluffy.
3. Gradually pour half of the warm milk mixture into the egg yolks, whisking vigorously to temper.
4. Pour the tempered mixture back into the pot with the remaining milk mixture.
5. Cook over low heat, whisking constantly in a figure-eight motion, until the custard thickens and coats the back of a wooden spoon (about 5 minutes).
6. Strain the creme anglaise into a bowl and cool completely.

Toast the Almonds:

1. In a small pan, melt butter over medium heat. Add slivered almonds and toast until golden brown. Set aside.

Finish & Serve:

1. Once the cake is baked, cool in the pan for 10 minutes. Remove from springform pan and cool completely on a wire rack.
2. Dust cake with icing sugar and toasted almonds.
3. Cut into 6 slices and drizzle creme anglaise around each slice before serving