Begin by peeling, coring, and slicing the apples very thinly (a mandoline works great for this) and set them aside in a large bowl.
In a separate bowl, whisk together the eggs with both the granulated sugar and brown sugar until the mixture is light and fluffy.
Next, add the melted butter, whole milk, and vanilla extract to the egg and sugar mixture, stirring until well combined.
Sift in the all-purpose flour, baking powder, and a pinch of salt, then whisk the mixture until it becomes smooth.
Gently fold the apple slices into the batter, ensuring they are all coated. The batter will be thin, and you should layer the apples with just enough batter to bind them together.
Preheat your oven to 350°F (175°C) and grease and line a loaf pan or square pan with parchment paper.
Pour the apple mixture into the prepared pan, pressing down lightly to arrange the apples in neat layers.
Sprinkle the sliced almonds over the top of the mixture.
Bake in the preheated oven for 45–50 minutes, or until the cake is golden brown and set.
Allow the cake to cool completely before slicing, as this will help it hold together better. Dust with powdered sugar before serving.
