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Cook'n with Betty Crocker 
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Swiss Almond Apple Cake |
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Serves: 16 Print this RecipeStephen Hill - Sacramento, California Bake-Off® Contest 33, 1988 Serve this European-style cake for dessert or anytime with coffee or tea. Sliced apples, a rippling of raspberry preserves and ground almonds make the cake an extra-special delicacy. CAKE 2/3 cup sugar 1/2 cup butter or margarine, softened 2 eggs 2 tablespoons lemon juice 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup raspberry preserves 4 apples, peeled, thinly sliced (3 1/2 cups) TOPPING 1 cup ground almonds 1/2 cup sugar 1/2 cup dairy sour cream 2 eggs, beaten 2 tablespoons all-purpose flour 1 teaspoon grated lemon peel GLAZE 1/4 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350°F. Grease and flour 9- or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy. Add 2 eggs and 2 tablespoons lemon juice; beat until well blended. In small bowl, combine 2 cups flour, baking powder and salt; mix well. Add to egg mixture; beat at low speed until well blended. Spread in greased and floured pan. Spoon preserves over batter; carefully spread to cover. Top with apple slices; slightly press into batter. In medium bowl, combine all topping ingredients; blend well. Pour over apples. Bake at 350°F. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. Carefully remove sides of pan. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. Serve warm or cool. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 280; Protein 5g; Carbohydrate 39g; Fat 12g; Sodium 150mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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