Dolores Scaia's Cinnamon Nut Cake
INGREDIENTS:
CAKE TOPPING
2/3 c Sugar 1 c Ground Almonds
1/2 c Butter 1/2 c Sugar
2 Eggs 1/2 c Dairy Sour Cream
2 tb Lemon Juice 2 Eggs, beaten
2 c Flour 2 tb Flour
2 ts Baking Powder 1 ts Lemom peel, grated
1/4 ts Salt GLAZE
1/4 c Red Raspberry Preserves 1/4 c Powdered Sugar
3 1/2 c Apples, peeled & thinly 1 ts Lemon Juice (1 to 2 ts.)
Sliced (approx. 4 apples)
CAKE TOPPING
2/3 c Sugar 1 c Ground Almonds
1/2 c Butter 1/2 c Sugar
2 Eggs 1/2 c Dairy Sour Cream
2 tb Lemon Juice 2 Eggs, beaten
2 c Flour 2 tb Flour
2 ts Baking Powder 1 ts Lemom peel, grated
1/4 ts Salt GLAZE
1/4 c Red Raspberry Preserves 1/4 c Powdered Sugar
3 1/2 c Apples, peeled & thinly 1 ts Lemon Juice (1 to 2 ts.)
Sliced (approx. 4 apples)
1. Heat oven to 375?F. Grease and flour 9 or 10-inch springform pan.
2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.
4. In a small bowl combine 2 cups flour, baking powder, and salt; blend well.
5. Add to egg mixture; beat at low speed until well blended.
6. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover.
7. Top with apple slices; slightly press into batter.
8. In medium bowl, combine all topping ingredients; blend well and pur over apples.
9. Bake at 350?F. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean.
10. Cool 10 minutes, then carefully remove sides of pan.
11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
Serve warm or cool.
* * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE
Calories.........................280 Dietary Fiber....................2 g Protein..........................5 g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S. RDA Cholesterol....................90 mg Iron.....................6% U.S. RDA
2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.
4. In a small bowl combine 2 cups flour, baking powder, and salt; blend well.
5. Add to egg mixture; beat at low speed until well blended.
6. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover.
7. Top with apple slices; slightly press into batter.
8. In medium bowl, combine all topping ingredients; blend well and pur over apples.
9. Bake at 350?F. for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean.
10. Cool 10 minutes, then carefully remove sides of pan.
11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
Serve warm or cool.
* * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE
Calories.........................280 Dietary Fiber....................2 g Protein..........................5 g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S. RDA Cholesterol....................90 mg Iron.....................6% U.S. RDA