Recipe: Apple Dumpling Cake (using apple halves) (Great American Recipe Cards, 1987)

APPLE DUMPLING CAKE

"This easy country style dessert-cake combines the textures and flavors of apples and almonds."

4 medium cooking apples (Granny Smith)
1/2 cup granulated sugar
2 cups water
2 Tbsp. lemon juice
Vanilla wafer crumbs (or plain fine dry bread crumbs)
FOR THE CAKE BATTER:
3 eggs, separated
1/2 cup butter or margarine, soft
2/3 cup granulated sugar
1/2 cup pulverized blanched almonds
2/3 cup all-purpose flour
FOR THE ICING:
2/3 cup powdered sugar
2 tsp. cream or milk
2 to 3 Tbsp. hot water
1 tsp. almond extract

Pare the apples (You may use the apples unpeeled, if desired). Cut in halves. With a melon baller or round measuring spoon, scoop out the seedy centers.

In a saucepan, bring to a boil the 1/2 cup sugar, 2 cups water and lemon juice. Add the apples. Simmer 8 minutes or until apples are just barely tender. Drain apples.

Butter an 8-inch square cake pan. Dust heavily with crumbs. Place apples, cut side down into the pan; set aside.

In a clean dry bowl, whip the egg whites until stiff; set aside.

In another bowl (without washing beaters) cream the butter and 2/3 cup sugar. Add egg yolks, almonds and flour. Mix until smooth. Dough will be stiff. Mix in beaten egg whites until smooth, using rubber spatula. Spread batter over apples in pan.

Bake at 350 degrees F, for 25 to 30 minutes or until golden.

Mix together icing ingredients. Drizzle over the hot cake. Serve warm or cooled.

Makes one (8-inch) square cake,
From: Recipelink.com
Source: Great American Recipe Cards, 1987