This Swiss Almond Apple Cake is a delightful blend of textures and flavors, perfect for afternoon tea or a cozy dessert. The base is a rich, buttery cake batter infused with lemon juice, providing a bright contrast to the sweetness of the fruit. Layers of tart red raspberry preserves and thinly sliced apples create a juicy, flavorful heart within the cake. Topped with a crunchy mixture of ground almonds, sour cream, and sugar, each bite offers a satisfying crunch followed by soft, moist cake. The final touch is a light lemon glaze that ties all the elements together. It&# 226;ÂÂs an elegant yet approachable recipe that feels special without being overly complicated.
Swiss Almond Apple Cake
Description
This Swiss Almond Apple Cake is a delightful blend of textures and flavors, perfect for afternoon tea or a cozy dessert. The base is a rich, buttery cake batter infused with lemon juice, providing a bright contrast to the sweetness of the fruit. Layers of tart red raspberry preserves and thinly sliced apples create a juicy, flavorful heart within the cake. Topped with a crunchy mixture of ground almonds, sour cream, and sugar, each bite offers a satisfying crunch followed by soft, moist cake. The final touch is a light lemon glaze that ties all the elements together. It's an elegant yet approachable recipe that feels special without being overly complicated.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Grease and flour a 9 or 10-inch springform pan.
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In a large bowl, cream together 2/3 cup sugar and 1/2 cup butter until light and fluffy.
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Beat in 2 eggs and 2 tablespoons lemon juice until well blended.
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In a small bowl, whisk together 2 cups flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet mixture, beating at low speed until just combined.
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Spread the batter evenly into the prepared pan.
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Spoon the raspberry preserves over the batter, spreading carefully to cover the surface.
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Arrange the thinly sliced apples on top of the preserves, pressing them slightly into the batter.
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In a medium bowl, combine 1 cup ground almonds, 1/2 cup sugar, 1/2 cup sour cream, 2 beaten eggs, 2 tablespoons flour, and 1 teaspoon grated lemon peel.
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Mix the topping ingredients until well blended and spread evenly over the apples.
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Bake for 55 to 65 minutes, or until the apples are tender, the 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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While the cake cools, whisk together 1/4 cup powdered sugar and 1 teaspoon lemon juice until smooth to create the glaze.
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Drizzle the glaze over the warm cake.
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Serve warm or at room temperature.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 965.6kcal
- % Daily Value *
- Total Fat 28.8g45%
- Saturated Fat 16.4g82%
- Cholesterol 157.8mg53%
- Sodium 1797.8mg75%
- Total Carbohydrate 163.9g55%
- Dietary Fiber 9.3g38%
- Sugars 62.5g
- Protein 16.4g33%
* 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
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
You can substitute the raspberry preserves with apricot or cherry jam for a different flavor profile. Use any variety of apple, but firmer varieties like Granny Smith or Honeycrisp hold their shape better during baking.
Ensure your butter is softened to room temperature for best creaming results. If the top browns too quickly, tent loosely with foil for the last 15 minutes of baking.
