Swiss Almond Apple Cake

CAKE:
2/3 cup sugar
1/2 cup butter or margarine, softened
2 eggs
2 tbsp lemon juice
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/4 cup strawberry preserves
4 apples, peeled, cored and thinly sliced

TOPPING:
1 cup ground almonds
1/2 cup sugar
1/2 cup sour cream
2 eggs, beaten
2 tbsp flour
1 tsp grated lemon peel

GLAZE:
1/4 cup powdered sugar
1 to 2 tsp lemon juice

Heat oven to 350 degrees. Grease and flour 9 or 10 inch
springform pan.

In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy. Add 2 eggs and 2 tbsp lemon juice; beat until well blended.

In small bowl, combine 2 cups flour, baking powder and salt; blend well. Add to egg mixture; beat at low speed until well blended. Spread in prepared pan. Spoon preserves over batter, carefully spread to cover. Top with apple slices; slightly press into batter. In medium bowl, combine all topping ingredients; blend well. Pour over apples.

Bake at 350 degrees for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.

Carefully remove sides of pan. In small bowl, blend glaze ingredients until smooth; drizzle over cake. Serve warm or cool.

Makes 16 servings
Recipe by: Anne Olsen, Voluntown, CT
Source: Connecticut Apple Marketing Board