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Steps
1
Heat oven to 325°F. Spray bottom of 9-inch springform pan with cooking spray.
2
In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute. Add eggs and almond extract; beat on medium speed about 10 seconds. Add Bisquick mix; beat on medium speed about 30 seconds or until combined.
3
Spread batter in bottom of pan. Press apple pieces, cut sides down, into batter. Bake 1 hour to 1 hour 10 minutes or until apples are tender and cake is golden brown.
4
Cool 30 minutes at room temperature. Remove side of pan. Sift or sprinkle powdered sugar over top of cake; sprinkle with almonds. Serve warm.
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To toast almonds, bake in ungreased shallow pan at 350°F for 6 to 10 minutes, stirring occasionally, until fragrant and light brown.
Serve coffee topped with an indulgent topping of whipped cream and sprinkle of nutmeg.
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