I, like many other aspiring cooks, have been thinking a lot about apples lately. Apples are bountiful in the fall, as are the things you can do with them.
I've recently discovered a wild apple tree near our home but I've been nervous to try the apples (crab apples) which may or not be to my liking. Last year I saw a whole bunch of apples scattered in a bunch in a different area, several with large messy bites taken out of them. My hypothesis at the time was that the bear that was rumored to be around the neighborhood was the culprit. I've had a crab apple once, in North Carolina, and I remember distinctly not being impressed. Maybe the bear was not impressed either.
And it did. I used 1/2 cup raw sugar with 1/3 cup honey. I think it would be delicious with just honey too although you could increase the amount slightly. I also reduced it to 3 eggs and added 1/2 cup plain low fat yogurt mostly to keep that almond flour nice and moist.
This was one of those recipes where you've changed so much that you put it in the oven and send a little prayer up to the baking goddesses that everything is gonna be alright. I had a moment of panic where I thought, this looks awfully watery, should I add some all purpose flour? I decided against it and am glad I held out.
The resulting cake was delicious, with crisp apples on top, the ones on the edges sunk into the flaky almond pastry, and moist, almondy apples inside peppered with cloves.