RASPBERRY APPLE CAKE

Raspberry Apple Cake image

This recipe won first prize at the annual Apple Festival in Lincoln County, North Carolina! It's not your usual apple cake-you spread raspberry jam over the crust, then cover that with apple pie filling and a sour cream topping. I hope it's a winner in your book, too. -Pinkie Mosteller, Lincolnton, North Carolina

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/3 cup butter, softened
1/3 cup packed brown sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup seedless raspberry jam
1 can (21 ounces) apple pie filling
4 tablespoons sugar, divided
1/2 teaspoon ground cinnamon
1 cup sour cream
1 teaspoon vanilla extract

Steps:

In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Spread into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until lightly browned., Remove cake. Spread with jam and top with pie filling. Combine 1 tablespoon sugar and the cinnamon; sprinkle over filling. Combine the sour cream, vanilla and remaining sugar; spread over top. , Bake 10 minutes longer or until topping is set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.

Nutrition Facts : Calories 471 calories, Fat 18g fat (11g saturated fat), Cholesterol 89mg cholesterol, Sodium 314mg sodium, Carbohydrate 72g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.