---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Swiss Almond Apple Cake
  Categories: Cakes, Swedish
       Yield: 16 Servings
  
            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 375F.  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 350F. 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
   
   Source: The Pillsbury Cookbook Typed for you by Lois
   Flack - Cyberealm BBS, Watertown NY
  
 -----

Plain Text Version of This Recipe for Printing or Saving