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Swiss Almond Apple Cake

Swiss Almond Apple Cake recipe image
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;€™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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 926.8
Dietary: Vegetarian
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
  • 2/3 cup Sugar
  • 1 cup Ground Almonds
  • 1/2 cup Butter, softened
  • 1/2 cup Sugar
  • 2 large Eggs, beaten
  • 1/2 cup Dairy Sour Cream
  • 2 tablespoon Lemon Juice
  • 2 cup Flour
  • 2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/4 cup Red Raspberry Preserves
  • 3 1/2 cup Apples, peeled, cored & thinly sliced
  • 1 cup Ground Almonds (for topping)
  • 1/4 cup Sugar (for topping)
  • 1 tablespoon Flour (for topping)
  • 1/2 cup Butter, softened (for topping)
  • 1 teaspoon Lemon Peel, grated
  • 1 cup Powdered Sugar (for glaze)
  • 1 to 2 teaspoon Lemon Juice (for glaze)
Directions
  1. 1
    Preheat oven to 375°F (190°C). Grease and flour a 9 or 10-inch springform pan.
  2. 2
    In a large bowl, combine 2/3 cup sugar, 1 cup ground almonds, and 1/2 cup softened butter; beat until light and fluffy.
  3. 3
    Add 2 beaten eggs, 1/2 cup sour cream, and 2 tablespoons of lemon juice to the butter mixture; beat until well blended.
  4. 4
    In a small bowl, combine 2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt; blend well.
  5. 5
    Gradually add the dry ingredients to the wet mixture; beat at low speed until just combined and smooth.
  6. 6
    Spread the batter evenly into the prepared springform pan.
  7. 7
    Spoon 1/4 cup raspberry preserves over the batter; carefully spread to cover the surface.
  8. 8
    Arrange the thinly sliced apples in a single layer over the preserves; slightly press them into the batter.
  9. 9
    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.
  10. 10
    Sprinkle the almond topping evenly over the apple slices.
  11. 11
    Reduce oven temperature to 350°F (175°C).
  12. 12
    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.
  13. 13
    Allow the cake to cool in the pan for 10 minutes, then carefully remove the sides of the springform pan.
  14. 14
    In a small bowl, blend 1 cup powdered sugar with 1 to 2 teaspoons lemon juice until smooth.
  15. 15
    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.

Keywords: almond cake, apple dessert, raspberry cake, scandinavian baking, fruit cake, springform pan cake, autumn dessert, nutty cake, lemon glaze, easy baking, family friendly, comfort food
Read it online: https://www.chefs-mate.com/recipe/swiss-almond-apple-cake/