Fragrant almond cake with custard-like bottom and crisp top with a variety of sweet and tart apples. This recipe is from Bake From Scratch magazine (vol.3 issue 3; May/June 2017). But I did small alterations in the recipe below.
The Polished Pebble: Redesigned Online: This Old House Magazine Feature The open shelving with reclaimed wood is beautiful and so fun to style with bright dishes and vintage finds. brackets were purchased here