How to Make Apple Cream Cake

The main ingredients are one cup of pure butter.2 cups of granulated sugar. Soften the butter at room temperature first;4 eggs.1 and a half teaspoons of vanilla extract.2.5 cups of all-purpose flour.；A small piece of lemon peel.5 apples, peeled and cut into 4 pieces each, with cores removed.4 tablespoons of coarse granulated sugar.3 tablespoons of almond slices.；Preheat the oven to 175℃.Grease and lightly dust a 9-inch diameter springform pan with oil and flour, tapping out any excess. In a large bowl, combine the softened butter and granulated sugar, mixing well with an electric mixer. Add one egg at a time, beating for one minute after each addition on medium speed.Add the vanilla extract and mix thoroughly. Mix together the flour, baking powder, and lemon peel. Add this to the oil-sugar-egg mixture and stir until combined with a spatula or wooden spoon. Pour the batter into the greased and dusted pan. Arrange the apple pieces with the cores facing down evenly on the surface of the batter.Sprinkle the coarse granulated sugar and almond slices over the apples. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool on a wire rack for 10 minutes.
Using a small knife, run around the edge of the pan to release the cake. Leave the bottom in place and allow the cake to cool completely on the rack.
Preheat the ovento 175°C.a 9-inch diameter springform pan with removable bottom and pan bottom can be separated.butter pan and dust lightly with flour, knocking off any excess.
In a large bowl, mix softened butter and granulated sugar until well combined.add eggs one at a time, beating for one minute after each addition on medium speed.add vanilla extract and mix to combine.
Mix the flour, baking powder, and lemon zest together, then add to the batter and mix with a wooden spoon or spatula until just combined. Pour the prepared mixture into the greased and floured pan.
Place apple cores down and arrange them evenly on the surface of the batter. Sprinkle with coarse sugar and slivered almonds. Bake in the preheated oven for 50-60 minutes, or until a toothpick or skewer inserted into the center comes out clean.
Remove from the oven, let cool for 10 minutes, then run a knife around the edges of the pan to release the cake. Leave the bottom in place and allow it to cool on a wire rack.