Preheat oven to 325F. Butter base and inside of wall of 9-inch springform pan, then lightly flour it. Shake out excess flour and set aside.

Wash the apples. Thinly slice the apples with the peels on, and then cut into small pieces. Set aside.

With a stand mixer, mix eggs and sugar on high speed until pale and slightly thickened. Reduce speed to medium and add 3/4 cup cream, vanilla, and almond extract; blend in.

Add the flour, baking powder, and salt until evenly combined.

Gently mix in the apples with spatula. Pour mixture into prepared baking pan and arrange apples flat (push down on the mixture with a spatula, spreading it flat).

Bake the cake for 1 hour. Make sure and check the center with a toothpick to make sure it’s done. (Every oven heats differently.)

Remove pan to rack to cool for 20 minutes. Then run spatula or butter knife around edge and remove rim of pan. Cool cake for another 10 minutes.

Whip 1 cup of heavy whipping cream with powdered sugar and vanilla. Spread on top of the slightly cooled cake. Optional to dust with cinnamon and sugar; serve!