PREP: Place a rack in the center of the oven and preheat it to 350ºF. Place a sheet of parchment paper in a springform pan and spray the sides to keep the apple cake from sticking.

APPLES: Peel the apples and then using a mandolin, thinly slice them, leaving the core intact and discard. Reserve ½ cup of apple slices, for the topping.

COMBINE: In a bowl, whisk eggs and ⅔ cup sugar until combined. Add almond extract, vanilla bean paste and butter; whisk. Season with cinnamon, kosher salt and baking powder. Then add the milk, whisk before you add the flour. Switch to a rubber spatula and stir the flour in halfway before you add the apple slices, except the reserved ½ cup. Mix just long enough for the flour to combine without over mixing.

TOPPING: In a bowl, combine remaining apple slices with 2 tbsps sugar and the sliced almonds. Toss and set aside.

LAYER: Place the prepared batter in the spring form pan. Smooth out the top. Arrange the topping over the cake.

BAKE: for 55-65 minutes or until the cake is golden and bubble.

BRUSH: Add the preserves to a bowl with 1 teaspoon of water. Zap in microwave for 20-30 seconds until loosened. Brush cake with melted preserves while warm. Let cake cool for 30 minutes before removing from pan. Run a knife along the rim of the pan to help loosen before unclipping for best results. Serve warm or at room temperature.