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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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From Pillsbury Bake-Off 1988. Yummy! Ingredients:
2/3 cup sugar |
1/2 cup butter, softened |
2 eggs |
2 tablespoons lemon juice |
2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup raspberry preserves |
4 apples, peeled, thinly sliced |
1 cup ground almonds |
1/2 cup sugar |
1/2 cup sour cream |
2 eggs, beaten |
2 tablespoons flour |
1 teaspoon grated lemon peel |
1/4 cup powdered sugar |
1 -2 teaspoon lemon juice |
Directions:
1. Heat oven to 350°.
2. Grease and flour 9 or 10 inch springform pan.
3. In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
4. Add 2 eggs and 2 tablespoons lemon juice; beat until well blended.
5. In small bowl, combine 2 cups flour, baking powder and salt; mix well.
6. Add to egg mixture; beat at low speed until well blended.
7. Spread in greased and floured pan.
8. Spoon preserves over batter; carefully spread to cover.
9. Top with apple slices; slightly press into batter.
10. In medium bowl, combine all topping ingredients; blend well.
11. Pour over apples.
12. Bake at 350° for 55-65 minutes or until apples are tender, edges are light golden brown and toothpick comes out clean.
13. Cool 10 minutes.
14. Carefully remove sides of pan.
15. In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
16. Serve warm or cool.
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