Swiss Almond Apple Cake

Lynnda Cloutier


Not only do apples grace this lovely cake, but raspberry preserves and lemon contribute to it's decadence.

pinch tips: How to Grease a Pan



2/3 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 tbsp. lemon juice
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/4 cup red rasbperry preserves
4 apples, peeled, thinly sliced, 3 1/2 cup
1 cup ground almonds
1/2 cup sugar
1/2 sour cream
2 eggs, beaten
2 tbsp. flour
1 tsp.l grated lemon peel
1/4 cup powdered sugar
1 to 2 tsp. lemon juice
glaze, recipe follows

Directions Step-By-Step

Heat oven to 350. Grease and flour 9 or 10 inch springform pan. In large bowl, mix 2/3 cup sugar and butter; beat til light and fluffy. Add 2 eggs and 2 Tbsp. lemon juice; beat til well blended. in small bowl, mix 2 cups flour, baking powder and salt. Blend well.
Add to egg mixture. Beat at low speed til well blended. spread in prepared pan. Spoon preserves over batter.Carefully spread to cover. Top with apple slices; slightly press into batter. In medium bowl, mix all topping ingredients: ground almonds, 1/2 cup sugar, 1/2 cup sour cream, 2 eggs, beaten, 2 Tbsp. flour and 1 tsp. grated lemon peel. Blend well. Pour over apples.
Bake at 350 for 55 to 65 minutes or til 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 1/4 cup powdered sugar and 1 to 2 tsp. lemon juice til smooth. Drizzle over cake. Serve warm or cool.

About this Recipe

Course/Dish: Cakes