IBM Computer, Laptops and Servers

Swiss Almond Apple Cake

Recipe

Title:

Swiss Almond Apple Cake

Categories:

Cakes, Swedish

Yield:

16 servings

Directions

1. 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.)
2. Sliced (approx.
3. 4 apples)

Ingredients

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

Ingredients

• 2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and
• fluffy.

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

• 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.

Ingredients

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

Ingredients

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

Directions

1. Serve warm or cool.

Directions

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

Directions

1. Calories.........................280 Dietary Fiber....................2
2. g Protein..........................5
3. g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S.
4. RDA Cholesterol....................90 mg Iron.....................6% U.S.
5. RDA

Directions

1. Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY