Swiss Almond Apple Cake
Ingredients
Cake
2/3 C. sugar
1/2 C. butter
2 eggs
2 Tbsp. lemon juice
2 C. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 C. red raspberry preserves
3 1/2 C. apples, peeled and thinly sliced (approximately. 4 apples)
Topping
1 C. ground almonds
1/2 C. sugar
1/2 C. dairy sour cream
2 eggs, beaten
2 Tbsp. flour
1 tsp. lemon peel, grated
Glaze
1/4 C. powdered sugar
1 tsp. lemon juice (1 to 2 tsp..)
Cooking Instructions
Heat oven to 375. Grease and flour 9 or 10-inch springform pan. In a large bowl, combine 2/3 C. sugar and butter; beat until light and fluffy. Add 2 eggs and 2 Tbls. of lemon juice; beat until well blended. In a small bowl combine 2 C. flour, baking powder, and salt; blend well. Add to egg mixture; beat at low speed until well blended. Spread in prepared pan. Then 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 and pour over apples. Bake at 350 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, then carefully remove sides of pan. In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)