This is absolutely my favorite cake and always a hit with guests. It's a natural for Rosh Hashana, of course, but why wait. This recipe originally appeared in Family Circle or Woman's Day (over 20 years ago).
Bake at 350 F/175 C for 1 hour, 10 minutes
Serves 12 [at least]
Melt butter/margarine in 13x9x2" baking pan in oven while pre-heating; remove from oven. Combine 1 cup of sugar, almonds and cinnamon in small bowl; sprinkle evenly over melted butter. Arrange apple slices, overlapping slightly.
Sift flour, remaining sugar, baking powder and salt into large bowl; add shortening, milk, eggs and vanilla. Beat at low speed until combined, then at high speed for 2 minutes; pour evenly over apples.
Bake as instructed, or until top springs back when lightly pressed with fingertip.
Cool in pan on wire rack for 5 minutes. Loosen around edges with a knife; cover with a large serving tray or cookie sheet; turn; lift off pan.
NOTES: I always use pareve margarine for both topping and shortening. I also have used non-dairy creamer in place of the milk to make the cake pareve.
I prefer walnuts or pecans to the almonds and think the topping "works" better with them.
I find the amount of sugar in the original excessive and use 1/2 cup less. And, yes, egg whites can be substituted for whole eggs, but consider that the cake should be yellow.