Here are two of the very finest apple cakes that will ever grace your table.

Apple Almond Kuchen

This is a very stylish-looking apple cake, not high, but featuring three layers, the bottom one a soft cookie dough that's easy to pat into the pan, then a cake-like almond filling into which thick apple slices are tucked to form a pretty topping. Lovely served warm, with whipped cream if you like.

Ingredients:

Pat-In Crust:

• 1 1/2 cups (375 ml) all-purpose flour
• 1/3 cup (75 ml) granulated sugar
• 3/4 tsp. (4 ml) baking powder
• 1/2 tsp (2 ml) nutmeg
• Pinch salt
• 1/2 cup (125 ml) cold butter, diced
• 1 large egg

Filling:

• 4 to 5 small apples
• 1/2 cup (125 ml) whole, slivered or sliced blanched almonds
• 1/2 cup (125 ml) granulated sugar
• 3 Tbsp. (45 ml) all-purpose flour
• 1/2 tsp. (2 ml) nutmeg
• 1 large egg
• 2 Tbsp. (30 ml) soft butter
• 1 tsp. (5 ml) vanilla
• 1/4 cup (60 ml) apple jelly

Directions:

Butter a 9-inch (2.5 L) spring form pan; set aside.

Measure flour, sugar, baking powder, nutmeg and salt; pulse to blend. Sprinkle butter over dry ingredients; pulse a few times until mixture is crumbly. Add egg; pulse until dough is evenly moistened and holds together when pressed. Remove from work bowl and press together with your hands. (Don't wash out bowl -- you are going to need it in a few minutes.)

Evenly press dough over bottom and about 1-inch (2.5 cm) up sides of prepared pan; refrigerate for 30 minutes.

Filling: Meanwhile, peel, quarter and core apples. Cut each apple quarter into 4 slices; set side.

In a food processor, whirl almonds, sugar, flour and nutmeg until almonds are almost smooth. Add egg, butter and vanilla; whirl until well blended. Spread evenly over crust. Arrange apples over filling, overlapping slices to form concentric circles. Press gently into filling.

Bake in centre of 350F (180C) until crust is golden brown and apples tender, about 50 to 60 minutes. Let cool on a rack. Melt jelly; brush evenly over surface.

Makes 8 servings.

Butterscotch Apple Cake

Another stunning apple cake, this time the cake is mildly spiced then generously topped with apples and a butter/brown sugar combo that melts down over the apples and forms a luscious crust around the cake. Like the Apple Almond Kuchen, this cake is just short of divine served slightly warm, and with whipped cream. The cake is adapted from one by Julie Aldis, the owner of Zest, Bar & Bistro in Port Hope, Ont., and of an apple farm with a spectacular view of Lake Ontario.

Ingredients:

• 1/3 cup (75 ml) butter, softened
• 1/2 cup (125 ml) granulated sugar
• 1/3 cup (75 ml) packed brown sugar
• 2 large eggs
• 1 tsp. (5 ml) vanilla
• 1 3/4 cups (425 ml) all-purpose flour
• 1 1/2 tsp. (7 ml) each baking powder and cinnamon
• 1/2 tsp. (2 ml) each baking soda, salt and nutmeg
• 1 cup (250 ml) sour cream

Topping:

• 4 to 5 small apples
• 3/4 cup (175 ml) packed brown sugar
• 1/4 cup (60 ml) butter

Directions:

Line bottom and sides of a 10-inch (4 L) tube pan with straight sides with parchment paper; set aside.

In a large bowl, beat butter, granulated and brown sugars until smooth. Beat in eggs, one at a time until smooth. Beat in vanilla.

In a separate bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. Stir, a third at a time into butter mixture, alternating with sour cream in 2 additions. Scrape into prepared pan; tap pan smartly on counter to eliminate air bubbles; smooth surface.

Topping: Peel, quarter and core apples. Cut each apple quarter into 4 slices. Arrange apple slices, slightly overlapping, around top of cake; press slices in slightly.

In a small saucepan, warm brown sugar and butter until bubbling, stirring often. Spoon over apples. Bake in centre of a 375F (190C) until a skewer inserted into cake comes out clean, apples are tender and top of cake is crowned with butterscotch, about 55 minutes. Let cool on a rack. Remove from the pan and take off the parchment paper.

Makes 12 servings.

Apple Crop 2013: A mild winter, then a warm spring followed by serious frost devastated apple crops in Ontario and downsized the crop in Quebec. Fortunately, apples from British Columbia are plentiful, as they are in New Brunswick and Nova Scotia where getting enough pickers has been a challenge. The law of supply and demand will no doubt kick in, resulting in higher apple prices across the board. At my local farmers' favourite market stall, a 3-litre basket of apples that used to cost $6 now costs $8. And the farmers deserve every penny.

Do you have a favourite apple recipe? We'd love to share it - send your best recipe to life@sunmedia.ca or tweet @SunMediaLife. Pictures are welcome!