• Pre-heat oven to 350º. Cut a parchment round to fit inside springform pan, spray pan with non-stick and add parchment.

Mix Dry Ingredients

• In a medium bowl, whisk together the dry ingredients: all purpose and almond flour, baking powder and soda, spice and salt.

Mix Wet Ingredients

• In a large measuring cup or bowl, whisk together wet ingredients: oil, sugar, eggs, vanilla and almond milk until smooth. Pour wet ingredients into dry and stir well until smooth. Stir in nuts. Pour batter into the pan.

Slice Apples and Add to Batter

• Trim a thin slice off of the top and bottom of the apples. Core and peel apples. Cut into 24 slices. To do this easily, cut the apple into eights, then each piece into equal thirds. Arrange apple slices in a circular overlapping pattern starting at the outside edge of the pan. Slightly overlap apple ends and tip the bottom of the slices (the thinner end) a bit down into the batter. This will allow you to get more apples into the batter. Continue around the pan until you get to the center. For the small center, cut a slice of apple into smaller pieces and fit them in as best you can. You may not need all of the apple slices. If using, sprinkle the demerara sugar over the top to give the cake top a sparkle (optional).

Bake the Cake

• Bake cake at 350º for approximately 40-45 minutes. Timing will depend on your ovens. When done a toothpick inserted into the center should come out clean but moist. Remove cake from the oven and allow to cool for 15 minutes. Run a thin bladed knife around the inside edge of the pan to free the cake, then pop the spring and remove the cake. Cool on a wire rack or serve warm. If serving later after cooling, wrap well and keep at room temperature.