Apple picking has begun, which means this is one of the first recipes to come out of my files. Jelly-glazed cinnamon apple slices sit atop a sour cream pound cake and topped with toasted almonds. It’s a gorgeous cake that looks like it came from a fancy pastry shop, and tastes like fall.
Scandinavian Apple Cake
3-4 medium-size apples
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup apple jelly, melted
2 Tablespoons sliced almonds, toasted
1. Heat oven to 350 degrees.
2. Pare apples; cut each into 6 wedges and remove cores. Place apple wedges in a large bowl. Combine the 2 Tablespoons sugar with the cinnamon and sprinkle over apples; toss to coat apples; set aside.
3. Lightly grease a 9-by-3-inch springform pan. Sift together the flour, baking powder, and salt; set aside.
4. In large mixer bowl, place butter, 1 cup granulated sugar, eggs, and vanilla. Beat on high speed, scraping bowl often, for 3-5 minutes or until batter is very light and fluffy. Stir in half the flour mixture by hand until blended; stir in sour cream. Add remaining flour, mixing well until batter is smooth. Pour into prepared pan. Arrange the prepared apple slices attractively in a circle on top of batter, gently pressing slices partly into batter.
5. Bake for 1 hour and 10 minutes, or until cake tester inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen cake around edge with knife; release the spring and carefully lift off side of pan.
6. Brush top of cake with melted jelly; sprinkle with toasted nuts. Serve warm or cooled. Serves 8.
Thanks for adding me as a friend on Twitter. Looking forward to reading your recipes.
Thanks, Ivy! I look forward to following you, too!