This Swiss Almond Apple Cake is a delightful marriage of textures and flavors, perfect for autumn afternoons or special family gatherings. The base is a tender, almond-infused batter that provides a rich, nutty foundation. Layers of sweet raspberry preserves add a burst of fruity acidity, while fresh apple slices contribute a soft, juicy contrast. Topped with a crunchy almond crumb and finished with a light lemon glaze, this cake is visually stunning and incredibly satisfying. It&# 226;ÂÂs easy to make using pantry staples and requires no special equipment beyond a springform pan. Serve it warm with a cup of tea or coffee for a comforting dessert experience that feels both rustic and elegant.
Swiss Almond Apple Cake
Description
This Swiss Almond Apple Cake is a delightful marriage of textures and flavors, perfect for autumn afternoons or special family gatherings. The base is a tender, almond-infused batter that provides a rich, nutty foundation. Layers of sweet raspberry preserves add a burst of fruity acidity, while fresh apple slices contribute a soft, juicy contrast. Topped with a crunchy almond crumb and finished with a light lemon glaze, this cake is visually stunning and incredibly satisfying. It's easy to make using pantry staples and requires no special equipment beyond a springform pan. Serve it warm with a cup of tea or coffee for a comforting dessert experience that feels both rustic and elegant.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Grease and flour a 9 or 10-inch springform pan.
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In a large bowl, combine 2/3 cup sugar, 1 cup ground almonds, and 1/2 cup softened butter; beat until light and fluffy.
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Add 2 beaten eggs, 1/2 cup sour cream, and 2 tablespoons of lemon juice to the butter mixture; beat until well blended.
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In a small bowl, combine 2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt; blend well.
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Gradually add the dry ingredients to the wet mixture; beat at low speed until just combined and smooth.
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Spread the batter evenly into the prepared springform pan.
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Spoon 1/4 cup raspberry preserves over the batter; carefully spread to cover the surface.
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Arrange the thinly sliced apples in a single layer over the preserves; slightly press them into the batter.
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In a medium bowl, combine 1 cup ground almonds, 1/4 cup sugar, 1 tablespoon flour, 1/2 cup softened butter, and 1 teaspoon grated lemon peel; blend well to form a crumbly topping.
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Sprinkle the almond topping evenly over the apple slices.
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Reduce oven temperature to 350ðF (175ðC).
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Bake for 55 to 65 minutes, or until apples are tender, edges are light golden brown, and a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then carefully remove the sides of the springform pan.
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In a small bowl, blend 1 cup powdered sugar with 1 to 2 teaspoons lemon juice until smooth.
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Drizzle the glaze over the warm cake. Serve warm or at room temperature.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 926.8kcal
- % Daily Value *
- Total Fat 26.0g40%
- Saturated Fat 15.5g78%
- Cholesterol 64.5mg22%
- Sodium 1766.8mg74%
- Total Carbohydrate 163.6g55%
- Dietary Fiber 9.3g38%
- Sugars 62.2g
- Protein 13.1g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Apple Selection: Use firm apples like Granny Smith, Honeycrisp, or Fuji that hold their shape during baking. Peel them to ensure a tender texture, though leaving the skin on adds color and fiber if preferred.
Storage: Store leftover cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat slices gently in the microwave or toaster oven for best texture.
Topping Variation: For a crunchier topping, you can add chopped toasted almonds to the crumb mixture. Ensure the butter is softened but not melted for the best crumb texture.
Pan Size: A 9-inch springform pan is ideal. If using a 10-inch pan, the cake will be slightly thinner and may require a few minutes less baking time. Check for doneness with a toothpick.
