easyTime:1-2 hoursServes:8-12
As we edge a little closer to the colder months,I begin to revel in the spoils of autumn. Apples are abundant now and are the perfect muse for this warming,spiced cake. Topped with a gloriously creamy mascarpone frosting that’s sweetened ever so slightly with maple syrup,this cake is one you’ll return to again and again. The cake,unfrosted,keeps quite well for a few days,but will need to be refrigerated once topped.
Note:Natural almond meal is made from whole rather than blanched almonds. I like the texture and speckle it adds to the cake batter but,if unavailable,it’s fine to substitute with regular almond meal.