Apple and cinnamon cake

Last month was the 'neighbor's day' in France - 'la fête des voisins'. This fête was founded 10 years ago in order to encourage people to get to know those living nearby and to get them talking to each other. The idea was launched in Paris originally but now it has spread to other cities in Europe.

This year we received the invitation in our letter box with a note saying that each house will bring something for everyone to share during the gathering. I volunteered to bring dessert, so I whipped up this charming apple cake. This light and moist apple cake, wrapped in a laced-cinnamon batter filled the house with lovely lasting fragrance. It's best served warm with a dollop of whipped cream or a small scoop of vanilla ice cream. I also love to have it in the morning with my morning coffee.
Well, the neighbor's day was great, it was a nice evening, we met new neighbors, and we built new relationships, and the cake was a huge hit, everybody loved it and all the neighbors were delighted!!!

Ingredients:
4 apples
1 tbsp cinnamon
4 tbsp sugar
1 ½ cup all-purpose flour
1 tbsp baking powder
a pinch of salt
4 eggs
6 oz (180g) butter, softened
1 1/3 cup brown sugar
½ cup milk
1/4 cup flaked almonds
1/4 tsp cinnamon

Preheat the oven at 350ºF (180ºC). Peel and slice the apples. Toss them with 1 tbsp cinnamon and 4 tbsp sugar. Set aside.
In a medium bowl, sift the flour, baking powder, and salt.

In another bowl, cream the softened butter and the sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Fold the sifted flour alternately with milk.

Grease a spring-form pan. Pour half the batter in then spread the apples. Pour the remaining batter. Combine the flaked almonds with the cinnamon and sprinkle over the cake.
Bake for one hour or until a toothpick inserted comes out clean.

Cake aux pommes et à la cannelle

Ingrédients:
4 pommes
1 càs de cannelle
4 càs de sucre

170 g de farine
1 càs de levure chimique
une pincée de sel
4 œufs
180 g de beurre mou
200 g de sucre roux 
115 ml de lait
20 g d'amandes effilées
1/4 càc de cannelle

Préchauffez votre four à 180ºC. Pelez et coupez les pommes en lamelles. Mélangez-les avec 1 càs de cannelle et 4 càs de sucre. Réservez.

Dans un saladier, tamisez la farine, la levure chimique et le sel.

Dans un autre saladier, battez le beurre avec le sucre jusqu'à obtention d'un mélange mousseux. Ajoutez les œufs, un par un, en battant après chaque ajout. Incorporez alternativement la farine tamisée et le lait.

Beurrez un moule à charinière. Versez la moitié de l'appareil dans le moule puis disposez les pommes dessus. Versez la seconde moitié. Mélangez les amandes effilées avec la cannelle et saupoudrez le cake. Enfournez pour 1 heure ou jusqu'à un cure dent inséré en ressorte propre.