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Categories:
sugar butter eggs lemon juice flour baking powder salt raspberry jam apples almonds ground sugar sour cream dairy eggs flour lemon zest powdered sugar lemon juice
Viewed: 32 - Published at: a year agoIngredients
- 23 cup sugar
- 1/2 cup butter
- 2 large eggs
- 2 tablespoons lemon juice
- 2 cups flour, all-purpose
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup raspberry jam
- 3 1/2 cups apples peeled, sliced
- 1 cup almonds ground
- 1/2 cup sugar
- 1/2 cup sour cream dairy
- 2 large eggs beaten
- 2 tablespoons flour, all-purpose
- 1 teaspoon lemon zest grated
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
Method
- Preheat the oven to 375F (190C).
- Grease and flour a 9 or 10 inch springform pan.
- In a large bowl, combine 23 cup sugar and butter; beat until light and fluffy.
- Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.
- In a small bowl combine 2 cups flour, baking powder, and salt.
- Add to egg mixture, beat at low speed until well blended.
- Spread in prepared pan.
- Then spoon preserves over batter; carefully spread to cover.
- Top with apple slices; slightly press into batter.
- In a medium bowl, combine all topping ingredients; blend well.
- Spread evenly over the batter.
- Bake at 350F (180C).
- for 55 to 65 minutes or until apples are tender, edges of the cake are light golden brown and toothpick inserted in center comes out clean.
- Cool 10 minutes, then carefully remove sides of pan.
- In a small bowl, blend all glaze ingredients until smooth; drizzle over cake.
- Serve warm or cool.
