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Layered Apple Cake

cakes, desserts, fruits

3 cups all-purpose flour
1 1/4 cups granulated sugar
1 cup ground almonds
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups unsalted butter
2 eggs; lightly beaten
6 cups grated peeled apples; about 9
1/2 teaspoon grated lemon rind
2 tablespoons lemon juice
----Glaze----
1 cup icing sugar
2 tablespoons lemon juice
1/4 teaspoon almond extract

Use pie or cake apples, such as Spartan or Jonagold. In bowl, whisk together flour, 1/2 cup of the sugar, the almonds, baking powder, cinnamon and salt. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle eggs over top; stir with fork until mixture resembles coarse crumbs. In separate bowl, toss together apples, remaining sugar and lemon rind and juice. Sprinkle one-third of the crumbs into greased 13- x9-inch (14 cup) metal cake pan; top with half of the apple mixture. Repeat layers. Top with remaining crumbs. Bake in centre of 325°F oven until golden and cake tester inserted in centre comes out clean, 75 to 85 minutes. Let cool completely in pan on rack. Glaze: In bowl, stir together icing sugar, lemon juice and almond extract; drizzle over cake. (Make-ahead: Cover with clean tea towel; store at room temperature for up to 1 day.)

Contributor: Canadian Living Magazine, October, 2001

Yield: 12 servings

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