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Apple Cake with Rosemary

Makes 1 9-inch Cake
Serve this rustic apple cake enhanced with rosemary for breakfast one weekend morning or as a late night treat.
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Ingredients
  

  • 4 apples , such as Honey Crisps, peeled, cored and cut into large pieces
  • 2 sticks unsalted butter , plus 2 tablespoons
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons fresh rosemary leaves , finely chopped
  • 1/2 cup almonds , finely chopped
  • 1 cup sugar
  • 4 large eggs
  • Confectioners’ sugar for serving

Instructions
 

  • Preheat the oven to 350°F.  Butter a 9-inch cake pan and add parchment paper to fit.  Set aside.
  • In a medium bowl, combine the flour, baking powder, nutmeg, cinnamon, ginger and salt.  Set aside.
  • In a large pan, melt 2 tablespoons of the butter.  Add the apples and cook until soft, about 6 minutes.  Set aside.
  • In the bowl of a standing mixer with the paddle attachment, combine the sugar and remaining butter and mix until combined.  Add the eggs one by one.  Add the flour mixture and mix until combined.  Stir in the apples, almonds, and rosemary.