Fresh Apple Cake
- 1 c. all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. white sugar
- 1/4 c. butter
- 1 egg
- 1/4 c. milk
- 1/2 tsp. lemon rind (grated)
- 8 to 10 large McIntosh apples (peeled, cored & quartered)
- 3 T. white sugar
- 3/4 c. almonds (sliced or slivered)
- 3 T. butter (softened)
- 1/4 c. all-purpose flour
- 1/4 c. brown sugar (firmly packed)
- 1/4 c. apricot preserves
- 1 T. water
Preheat oven to 400 degrees. Grease and flour 9” x 2” x 12” cake pan.
In small mixing bowl combine flour, baking powder, salt and sugar. With pastry blender or two forks work in butter until it resembles coarse meal. Beat the egg in milk and stir into flour mixture. Add lemon rind and stir just enough to blend.
Spread batter evenly in prepared pan. (It will make a very thin layer). Arrange apple slices on top of the batter. Sprinkle the fruit with 3 tablespoons of sugar. Bake for 35 minutes. While cake is baking, place almond in blender and blend until the almonds become like powder. Mix the almonds with the softened butter, flour and brown sugar.
Remove the cake from oven. Border the top of the cake with the almond mixture. Place the cake back into the oven for an additional 10 minutes.
Mash the apricot preserves with a fork, place in a small saucepan, add water and cook for 2 minutes or just until the preserves melt. Brush the tops of the apples with the preserves.
For another apple recipe: Brown Sugar Topped Apple Cake
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