Apple Topping Cake
Serve this buttery apple cake warm in wedges with generous dollops of Yogurt Creme Fraîche.
Servings:
Ingredients:
-
1/2 cup (125 mL) unsalted butter
1/2 cup (125 mL) granulated sugar
2 eggs
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Pinch salt
2 tsp (25 mL) orange juice
Topping:
4 cups (1 L) sliced, peeled, cored apples (preferably golden delicious)
1 tbsp (15 mL) orange juice
1/4 cup (50 mL) slivered almonds
1/4 cup (50 mL) packed brown sugar
2 tbsp (25 mL) unsalted butter, melted
Preparation:
In large mixing bowl, cream together butter and sugar; beat in eggs, one at a time.
In separate bowl, stir together flour, baking powder and salt. Stir half of the dry ingredients along with all of the orange rind and juice into creamed mixture; stir in remaining flour mixture. Spoon into greased 9-inch (2 L) springform pan; smooth surface.
Topping: In large bowl, toss apple slices with orange juice. Arrange slices neatly and close together on top of batter. Sprinkle almonds evenly over apples; sprinkle with sugar, then butter.
Bake in 350°F (180°C) oven for about 1 hour or until apples are tender and cake is golden brown. Let cool slightly on wire rack. Remove sides of pan and serve cake with Yogurt Creme Fraîche to spoon over.
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