Include in Print View:

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'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: 4
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.
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 the sugar, ground almonds, and softened butter; beat until light and fluffy.
  3. 3
    Add the beaten eggs, sour cream, and lemon juice to the butter mixture; beat until well blended.
  4. 4
    In a small bowl, combine the flour, baking powder, and 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 the 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 the ground almonds for topping, sugar for topping, flour for topping, softened butter for topping, and 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 the powdered sugar with the lemon juice for glaze until smooth.
  15. 15
    Drizzle the glaze over the warm cake. Serve warm or at room temperature.

Nutrition Facts

Servings 4 servings

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.

Read it online: https://www.chefs-mate.com/recipe/swiss-almond-apple-cake/