Photo: James Carrier
Makes 8 to 10 servings

Notes: Purchased dulce de leche may be too thick to pour onto the cake; warm briefly in a microwave oven to soften. If baking cake up to 2 days ahead, let cool, wrap airtight, and store at room temperature. Freeze to store longer; thaw to room temperature to serve.

How to Make It

Step 1

In a 12-inch frying pan or 5- to 6-quart pan over high heat, melt 1 1/2 cups butter and stir often until the milk-solid particles turn golden brown, 5 to 7 minutes. Remove at once from heat and let stand until warm, 15 to 20 minutes (or nest pan in cold water and stir often, 5 to 8 minutes).

Step 2

Meanwhile, in a food processor, whirl 3/4 cup slivered almonds to a fine powder (or finely grate with a nut grater); scrape into a large bowl. Spread remaining 1 cup slivered almonds in a 10- by 15-inch pan.

Step 3

Bake in a 350° oven until slivered almonds are golden brown, 6 to 12 minutes. Let cool slightly, then coarsely chop.

Step 4

To bowl with ground almonds, add toasted almonds, sugar, and 1 1/4 cups flour. Stir to mix well. Scrape melted butter with all browned particles into bowl; mix. Add egg whites, lemon peel, and orange peel. Beat with a mixer on medium speed, scraping bowl often, until batter is well blended. Add chopped apples and stir to mix.

Step 5

Butter and flour a 9-inch cheesecake pan with removable rim. Scrape batter into pan.

Step 6

Bake in a 325° oven (300° convection oven) until cake is golden brown, firm in the center when lightly pressed, and begins to pull from pan sides, 1 hour to 1 hour and 10 minutes. Let cake stand in pan on a rack at least 20 minutes or until cool, about 1 hour. Slide a thin-bladed knife between warm or cool cake and pan rim; remove rim. Set cake on a rimmed plate and, if desired, pour about 1/2 cup warm caramel sauce over the top. Cut into wedges; serve with scoops of ice cream and remaining caramel sauce to add to taste.

Ratings & Reviews

AlwaysOctober's Review

December 10, 2013
I make it every Christmas. I watch the butter and take it off when it's at the right color, instead of timing it.

Redheadedchef's Review

January 26, 2011
I had to make this after reading the single review and had to wonder how this would be if the butter were BROWNED, not burned! So in the interest of fairness, I made it exactly as written. Bottom line, for not having any levening except the eggwhites, this was a nice little coffeecake. I love brown butter, and often sub it in muffins, etc. This could have used a bit less, and a little tweaking with some vanilla and some warm spice...I suspect this cake maybe a kosher adaptation, not sure, but really its not bad at all. Just don't burn the butter!!

jakemiester's Review

September 28, 2010
I followed this recipe exactly after rereading it at least 5 times. All that butter on HIGH HEAT FOR 5 MINUTES. I couldn't believe it but did it anyway. The cake came out in perfect form,springy to the touch but tasted exactly like burned butter and smelled even worse. What a waste of ingredients!! No amount of ice cream and caramel sauce would help this.