Swiss Almond Apple Cake Recipes

SWEDISH APPLE AND ALMOND CAKE RECIPE - (4.4/5)

Steps:

• 1. Preheat the oven to 180°C, grease and line a 20cm cake tin with a removable base. 2. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. 3. Add the eggs, one at a time, mixing until they are incorporated. 4. Fold through the flour, baking powder, salt, cardamom and cinnamon until you have a thick cake batter. 5. Stir through the apple and pour the batter into the cake tin. 6. The batter will be thick, so use a spatula to spread across the base of the tin. 7. Spread the almonds of top of the cake and bake in the oven for 40-45 minutes. Cover with tin foil if the almonds brown too much. 8. Remove from the oven and leave to cool. 9. As the cake is cooling, heat the jam in a saucepan until runny and brush over top of the cake.

SWISS ALMOND APPLE CAKE

Steps:

• Heat oven to 350°.
• Grease and flour 9 or 10 inch springform pan.
• In large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy.
• Add 2 eggs and 2 tablespoons lemon juice; beat until well blended.
• In small bowl, combine 2 cups flour, baking powder and salt; mix well.
• Add to egg mixture; beat at low speed until well blended.
• Spread in greased and floured pan.
• Spoon preserves over batter; carefully spread to cover.
• Top with apple slices; slightly press into batter.
• In medium bowl, combine all topping ingredients; blend well.
• Pour over apples.
• Bake at 350° for 55-65 minutes or until apples are tender, edges are light golden brown and toothpick comes out clean.
• Cool 10 minutes.
• Carefully remove sides of pan.
• In small bowl, blend all glaze ingredients until smooth; drizzle over cake.
• Serve warm or cool.

APPLE FRANGIPANE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round springform pan.
• Beat 1/2 cup plus 6 tablespoons softened butter, almond paste, and 1 cup sugar at low speed with a stand mixer fitted with the paddle attachment, until combined. Increase speed to medium-high and beat until smooth, light, and fluffy, 3 to 4 minutes. Beat in vanilla bean paste; add eggs, 1 at a time, and beat until completely combined after each addition. Gently fold in flour and salt with a rubber spatula until just combined.
• Spoon mixture into the prepared springform pan. Arrange apples slices over top of batter; brush apples with melted butter and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until browned and a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Remove to a wire rack and cool for 10 minutes. Remove sides of pan and cool completely, about 1 hour. Dust top of cake with powdered sugar and sprinkle with toasted sliced almonds.

SWISS ALMOND APPLE CAKE

Steps:

• Heat oven to 350°F. Grease and flour 9- or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and butter beat until light and fluffy. Add 2 eggs and 2 tablespoons lemon juice beat until well blended. In small bowl, combine 2 cups flour, baking powder and salt mix well. Add to egg mixture beat at low speed until well blended. Spread in greased and floured pan. Spoon preserves over batter carefully spread to cover. Top with apple slices slightly press into batter. In medium bowl, combine all topping ingredients blend well. Pour over apples.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. Cool 10 minutes. Carefully remove sides of pan. In small bowl, blend all glaze ingredients until smooth drizzle over cake. Serve warm or cool.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 280 Protein 5g Carbohydrate 39g Fat 12g Sodium 150mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

APPLE & ALMOND CAKE

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.