Step 1

Preheat the oven to 350°F.

Step 2

, Lightly grease the bottom of an 8" or 9" springform pan or round cake pan (this will help the parchment adhere), then line the bottom with a parchment round. Generously butter the parchment and sides of the pan with the softened butter. Sprinkle with the sliced almonds, a bit at a time, pressing gently to adhere them to the pan. Your coating won’t be perfectly even, and that’s OK.

Step 3

, Weigh your flours; or measure them by gently spooning into a cup, then sweeping off any excess. In a medium bowl, whisk together the flours, baking powder, and salt.

Step 4

, In a large bowl, whisk together the melted butter, eggs, sugar, and extract until creamy, lighter in color, and slightly foamy, about 30 seconds to 1 minute. Whisk in the dry ingredients until just combined.

Step 5

, Use a rubber spatula to fold the apples into the batter until evenly coated. (It will look like there isn’t much batter, but don’t panic.)

Step 6

, Scrape the batter into the prepared pan and use your spatula to nudge the apples into a mostly-even layer.

Step 7

, Bake until golden-brown on top and a toothpick or paring knife inserted into the center comes out clean, about 50 to 55 minutes.

Step 8

, Remove the cake from the oven and let cool for 15 minutes on a wire rack. Run a paring knife or offset spatula around the edges of pan, then, if using a springform, release sides of pan; or, if using a cake pan, invert it onto a rack or plate, remove the parchment, and turn it back over, top-side up, onto a wire rack. Let cool for at least 15 minutes more. For the neatest pieces, slice with a sharp serrated knife, which will help you saw through the apple pieces rather than crushing them.

Step 9

, Storage information : This cake is best served the day it’s baked, but it can be stored, uncovered at room temperature, for up to 3 days (press parchment or plastic wrap directly to cut surfaces but don’t cover the cake, as it will become damp).