SWISS ALMOND APPLE CAKE
Not only do apples grace this lovely cake, but raspberry preserves and lemon contribute to it's decadence.
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350. Grease and flour 9 or 10 inch springform pan. In large bowl, mix 2/3 cup sugar and butter; beat til light and fluffy. Add 2 eggs and 2 Tbsp. lemon juice; beat til well blended. in small bowl, mix 2 cups flour, baking powder and salt. Blend well.
- 2. Add to egg mixture. Beat at low speed til well blended. spread in prepared pan. Spoon preserves over batter.Carefully spread to cover. Top with apple slices; slightly press into batter. In medium bowl, mix all topping ingredients: ground almonds, 1/2 cup sugar, 1/2 cup sour cream, 2 eggs, beaten, 2 Tbsp. flour and 1 tsp. grated lemon peel. Blend well. Pour over apples.
- 3. Bake at 350 for 55 to 65 minutes or til apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes. Carefully remove sides of pan. In small bowl, blend 1/4 cup powdered sugar and 1 to 2 tsp. lemon juice til smooth. Drizzle over cake. Serve warm or cool.
SWISS APPLE PIE
This pie is so quick and easy to fix. You don't have to fuss with a pasty crust...just combine the ingredients and pour into a pie plate.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the egg, sugar and vanilla. Combine the flour, baking powder and salt; stir onto egg mixture just until moistened. Fold in apples and walnuts. Transfer to a greased 9-in. pie plate., Bake at 350° for 30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 166 calories, Fat 5g fat (0 saturated fat), Cholesterol 27mg cholesterol, Sodium 95mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
SWEDISH ALMOND CAKE
Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I'd serve at my own first fika. This cake, so much easier to make than you'd guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden's famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It's a perfect cake for fika, and great for brunch.
Provided by Dorie Greenspan
Categories breakfast, brunch, snack, cakes, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking powder and salt.
- Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
- Slide the cake into the oven, and set your timer for 30 minutes.
- As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
- Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
- Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it's a delicate job because the sticky topping isn't yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you're ready to serve, lift the cake off the springform base and onto a platter.
APPLE & ALMOND CAKE
This gluten-free apple cake swaps flour, refined sugar and butter for ground almonds, agave syrup and olive oil - and it's gorgeous
Provided by Emma Freud
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5, and lightly oil a 20cm springform tin and line the base with a circle of baking parchment.
- In a stand mixer, or using a hand blender, whizz together the oil and maple syrup for 30 secs. Add the eggs and whizz for another 1 min before adding the apple sauce and blending for a further 30 secs. Tip in the ground almonds, baking powder, 1 tsp salt and cinnamon, blend for 30 secs and your batter is done. Pour it into the tin, and bake for around 30-40 mins or until the top is a deep golden brown, the cake is coming away from the sides a little, and a skewer inserted into the centre comes out clean.
- While it's cooking, make the topping. In a small frying pan, cook the apple gently with the rest of the topping ingredients and ½ tsp salt until the apple is soft and gently caramelised. When the cake is ready, scatter the bronzed apple chunks on top of the cake. You could also make it with chunks of caramelised peach or plum on top, or some cherry compote, or any berries which you have softened in a pan with a little water and maple syrup. Eat warm, as a pudding, with a spoonful of Greek yogurt, or cold with a cup of tea or coffee.
Nutrition Facts : Calories 377 calories, Fat 30 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
APPLE-ALMOND BAKE
When my children were young, they loved this apple dessert-and they still do 45 years later! I like it served plain at room temperature, but it's hard to resist when served warm with a small scoop of vanilla ice cream. -Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small saucepan, bring syrup to a boil; cook 3-5 minutes or until liquid is reduced by half., In a small bowl, mix sugar and cornstarch; whisk in water until smooth. Whisk into reduced syrup. Return to a boil; cook and stir 1-2 minutes or until thickened. Whisk in 2 tablespoons butter until blended. Remove from heat., In a large bowl, mix oats, flour, brown sugar, almond flour and baking soda; cut in cold butter until crumbly. Reserve 1-1/3 cups mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Arrange apples over top; drizzle with syrup mixture., Stir almonds into reserved crumb mixture; sprinkle over top. Bake 50-60 minutes or until apples are tender and topping is golden brown.
Nutrition Facts : Calories 433 calories, Fat 20g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 269mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 3g fiber), Protein 5g protein.
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