1 cup (250 ml) unsalted butter, softened

1/2 cup (125 ml) packed brown sugar

1/2 cup (125 ml) sliced almonds, toasted

1 cup (250 ml) sugar

2 eggs

1 cup (250 ml) apple, peeled and grated

1 1/2 cups (375 ml) all-purpose flour

1 1/2 teaspoons (7.5 ml) baking powder

1/2 cup (125 ml) milk

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, blend half the butter with the brown sugar. Spread into the bottom of a 20-cm (8-inch) buttered tube pan. Sprinkle with the almonds.

In a bowl, cream the remaining butter and sugar with an electric mixer. Add the eggs and whisk until the mixture is smooth. Add the apple and blend well.

In another bowl, sift together the flour and baking powder. Stir into apple mixture alternating with the milk.

Pour into the pan. Bake for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Unmould right out of the oven.

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