Directions:
- Butter Cookie Crust: In a large bowl, combine the sugar, egg, butter& flour.
- Using your fingertips, work the mixture together until the mixture resembles crumbs (as if for pastry).
- Cover the dough& refrigerate for at least 1 hour, or until slightly firm.
- Preheat oven to 375, lightly butter a 9 springform pan and dustly lightly with flour, tapping out any excess.
- Press about half of the dough into the pan, covering the bottom and reaching about halfway up the sides.
- Save the remaining dough for another use.
- Peel and core the apples, and cut them in half lengthwise; then, with the point of a small knife, cut out small v-shaped strips (the cuts should be wider on the exposed skin-side of the apple and come to a v shape when you cut into the fruit, approximately 3/4 to an inch deep).
- Sprinkle the bottom of the cookie crust with the breadcrumbs (see note at bottom of recipe) to form a thin, even layer.
- Arrange the apples, rounded sides up, on top of the breadcrumbs.
- Using leftover apples, cut them to fill in any empty space with pieces as large as possible, as you don't want any gaps.
- In a large bowl, whisk together the sour cream, heavy cream, sugar, eggs, lemon juice, cornstarch& vanilla until well-blended.
- Pour this mixture over the apples and bake for 60-90 minutes, or until the apples are tender and the filling is set.
- Remove the pan from the oven& set on a wire rack to cool (do not remove from the pan at this point).
- In a small saucepan, heat and stir the apricot preserves over medium heat until warm.
- When the cake has cooled slightly, brush the preserves carefully over the top to form a glaze.
- Remove the cake from the pan after the cake has cooled completely.
- Note: I add a little sugar& cinnamon to the breadcrumbs to make them a bit sweeter and more flavorful, since it is not too sweet a cake to begin with (I use about a tbs. of sugar and about 1/2 tsp. cinnamon, but you can omit this completely, or use amounts to your own taste).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 986.86 Kcal (4132 kJ) | ||
| Calories from fat | 530.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.9g | 91% | |
|---|---|---|---|
| Cholesterol | 223.35mg | 74% | |
| Sodium | 170.16mg | 7% | |
| Potassium | 167.21mg | 4% | |
| Total Carbs | 105.72g | 35% | |
| Sugars | 55.08g | 220% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 11.05g | 22% | |
| Vitamin C | 21.1mg | 35% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.6mg | 9% | |
| Calcium | 95.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 267.24 Kcal (1119 kJ) | ||
| Calories from fat | 143.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.95g | 91% | |
|---|---|---|---|
| Cholesterol | 60.48mg | 74% | |
| Sodium | 46.08mg | 7% | |
| Potassium | 45.28mg | 4% | |
| Total Carbs | 28.63g | 35% | |
| Sugars | 14.92g | 220% | |
| Dietary Fiber | 0.63g | 9% | |
| Protein | 2.99g | 22% | |
| Vitamin C | 5.7mg | 35% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.4mg | 9% | |
| Calcium | 25.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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