APPLE RASPBERRY LATTICE CAKE
Another gem from the shores of Georgian Bay, this recipe is the first place winner in the 2005, local contest, celebrating apple harvest time, and sponsored by the Meaford Express and the Town of Blue Mountains, Courier-Herald. This contest is an annual event, and entered recipes are featured in a cookbook produced by the sponsoring newspapers. Perfect for a "Pot Luck", or church social.
Provided by TOOLBELT DIVA
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For the base: Oven temperature, 325 deg. F.
- Soften butter (do not melt).
- Beat egg slightly and reserve a small amount for brushing the top of cake.
- Add remaining egg to butter.
- Add 2 tsp almond extract.
- Combine flour, sugar and salt; mix into butter mixture.
- Mix well and form into a ball.
- Reserve 1/3 for lattice work (topping); Chill slightly.
- Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge.
- Spread out raspberry jam as the cake bottom layer.
- For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly.
- Mix well and add to the raspberry covered cake base.
- Roll out remaining dough and cut into lattice strips.
- Place on top of mixture in a lattice pattern.
- Brush with reserved egg.
- Bake in preheated oven for 30 - 40 minutes.
- Cool and dust with sifted icing sugar.
Nutrition Facts : Calories 610.9, Fat 32, SaturatedFat 19.8, Cholesterol 116.6, Sodium 265.5, Carbohydrate 75.8, Fiber 2.7, Sugar 36.9, Protein 5.9
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