Apple Cinnamon Cake With Cinnamon Anglaise - cooking recipe

Ingredients

8 small red-skinned apples
3 cups granulated sugar
1 None cinnamon stick
12 tbsp (1 1/2 sticks) butter, softened
2 tsp vanilla extract
3 None eggs
1 1/4 cups ground almonds
1 1/2 cups self-rising flour
1/2 cup buttermilk
1/2 tsp ground cinnamon
None None FOR THE CINNAMON CRUNCH TOPPING
3 tbsp butter, melted and cooled
1/4 cup packed brown sugar
1/4 cup flour
1 1/2 tsp ground cinnamon
None None FOR THE CINNAMON ANGLAISE
3/4 cup heavy cream
1 1/3 cups milk
1 None cinnamon stick
4 None egg yolks
1/4 cup granulated sugar

Preparation

Peel apples, leaving stems intact.
Combine 6 cups water, 2 cups sugar and cinnamon in a saucepan large enough to hold apples in a single layer. Stir on high heat, without boiling, until sugar dissolves. Bring to a boil. Add apples; cover apples with a round of parchment paper and a heatproof plate to keep apples submerged in syrup. Return to a boil. Reduce heat to low; cover and simmer 8 mins or until apples are tender. Remove apples from pan with a slotted spoon. Cool 10 mins.
Preheat the oven to 325\u00b0F. Insert bottom of 10-inch springform pan upside down in pan to make cake easier to remove. Grease closed pan. Line bottom with parchment paper.
Beat butter, remaining 1 cup sugar and vanilla extract in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Mix ground almonds and sifted flour. Stir into batter alternately with buttermilk, in 2 batches. Spread in prepared pan.
Place apples, evenly spaced, around outside edge of pan, pushing apples down to the bottom of pan.
Bake for 30 mins. Meanwhile, for the cinnamon crunch topping, mix all ingredients in medium bowl. Refrigerate 15 mins.
Crumble topping over cake; bake further 45 mins. Cool in pan 15 mins.
Meanwhile, for the cinnamon anglaise, bring cream, milk and cinnamon to a boil in a medium saucepan. Remove from heat. Cover and let stand 20 mins. Whisk egg yolks and sugar in a medium bowl until creamy. Gradually whisk in warm milk mixture. Return mixture to pan. Stir on medium-high heat, without boiling, until mixture thickens and coats the back of a spoon. Strain into a medium bowl. Discard cinnamon stick.
Serve warm cake with cinnamon anglaise.