Swiss almond apple cake

16 servings

Ingredients

Quantity Ingredient
CAKE
⅔ cup Sugar
½ cup Butter
2 Eggs
2 tablespoons Lemon Juice
2 cups Flour
2 teaspoons Baking Powder
¼ teaspoon Salt
¼ cup Red Raspberry Preserves
3½ cup Apples, peeled & thinly
Sliced (approx. 4 apples)
TOPPING
1 cup Ground Almonds
½ cup Sugar
½ cup Dairy Sour Cream
2 Eggs, beaten
2 tablespoons Flour
1 teaspoon Lemom peel, grated
GLAZE
¼ cup Powdered Sugar
1 teaspoon Lemon Juice (1 to 2 ts.)

Directions

1. Heat oven to 375øF. Grease and flour 9 or 10-inch springform pan.

2. In a large bowl, combine ⅔ cup sugar and butter; beat until light and fluffy.

3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.

4. In a small bowl combine 2 cups flour, baking powder, and salt; blend

well.

5. Add to egg mixture; beat at low speed until well blended.

6. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover.

7. Top with apple slices; slightly press into batter.

8. In medium bowl, combine all topping ingredients; blend well and pur over apples.

9. Bake at 350øF. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean.

10. Cool 10 minutes, then carefully remove sides of pan.

11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake.

Serve warm or cool.

* * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE

Calories.........................280 Dietary Fiber...................⅕ g Protein.........................½ g Sodium........................150 mg Carbohydrates...................39 g Potassium....................⅛ mg Fat.............................12 g Calcium.................⅗% U.S. RDA Cholesterol....................90 mg Iron....................⅗% U.S. RDA Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY

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