CAKE TOPPING
2/3 c Sugar 1 c Ground Almonds
1/2 c Butter 1/2 c Sugar
2 Eggs 1/2 c Dairy Sour Cream
2 tb Lemon Juice 2 Eggs, beaten
2 c Flour 2 tb Flour
2 ts Baking Powder 1 ts Lemom peel, grated
1/4 ts Salt GLAZE
1/4 c Red Raspberry Preserves 1/4 c Powdered Sugar
3 1/2 c Apples, peeled & thinly 1 ts Lemon Juice (1 to 2 ts.)
Sliced (approx. 4 apples)
1. Heat oven to 375F. Grease and flour 9 or 10-inch springform pan.
2. In a large bowl, combine 2/3 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 350F. 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………………..2 g
Protein……………………..5 g Sodium……………………150 mg
Carbohydrates……………….39 g Potassium…………………125 mg
Fat………………………..12 g Calcium………………6% U.S. RDA
Cholesterol………………..90 mg Iron…………………6% U.S. RDA
Yields
16 servings