This moist apple cake is absolutely delicious. Raspberry jam, fresh apples and lemon juice make the cake taste refreshing and fruity, the almond-sour cream topping adds nuttiness and tanginess, and the lemon glaze gives the cake extra citrus and sweetness.
YIELD
16 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsIngredients
Directions
Preheat the oven to 375℉ (190℃). Grease and flour a 9 or 10 inch springform pan.
In a large bowl, combine ⅔ 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 350℉ (180℃). 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.
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