CAKE
2/3 c Sugar
1/2 c Butter
2 Eggs
2 tb Lemon Juice
2 c Flour
2 ts Baking Powder
1/4 ts Salt
1/4 c Red Raspberry Preserves
3 1/2 c Apples, peeled & thinly
Sliced (approx. 4 apples)
TOPPING
1 c Ground Almonds
1/2 c Sugar
1/2 c Dairy Sour Cream
2 Eggs, beaten
2 tb Flour
1 ts Lemom peel, grated
GLAZE
1/4 c Powdered Sugar
1 ts Lemon Juice (1 to 2 ts.)
1. Heat oven to 375?F. 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 350?F. 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