Food & Photo
This decadent yet easy-to-make almond cake layered with a sweet apple-cranberry filling, rich mascarpone frosting and crunchy amaretti cookies is sure to have everyone's heart lifted in thanks!
Active time: 50 min Total time: 2 hrs Serves: 16
- 3 sticks butter, divided
- 1 cup, plus 2 Tbs. granulated sugar, divided
- 4 eggs
- 1 Tbs. vanilla extract
- 4 tsp. almond extract, divided
- 1 ½ cups milk
- ½ cup canola oil
- 3 cups almond flor
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 3 Fuji apples, thinly sliced
- 1 lemon, juiced
- 1 cup fresh or frozen cranberries
- 3 (8 0z.) blocks cream cheese
- 1 ½ cups powdered sugar
- 1 (7 oz.) bg amaretti cookies, crushed
Step 1: Head over to 350 F. With mixer on medium speed, cream 1 ½ sticks butter with 1 cup granulated sugar. Beat in eggs, vanilla, 2 tsp. almond extract, milk and oil. Add almond flour; beat until incorporated. Slowly add all-purpose flour, then baking powder and ½ tsp. salt; beat until smooth. Divide batter evenly among 3 greased and lined 9" cake pans. Bake 30 min. or until done. Let cool; unmold.
Step 2: In pan over medium heat, melt 2 Tbs. butter. Add apple slices and 1 tsp. lemon juice; cook 20 min. or until soft, stirring. In second pan over low heat, melt 2 Tbs. butter. Add cranberries and remaining granulated sugar. Cook 20 min.
Step 3: With mixer on medium speed, beat cream cheese and remaining butter, almond extract and ½ tsp. salt. Add powdered sugar; layer with ½ cup frosting; top with ⅓ fruit. Repeat with second layer. Top with third layer. Frost top and sides of cake. Press cookies onto sides of cake. Garnish with remaining fruit and cookies.