Fresh apple & almond pound cake

Yield: 1 Servings

Measure Ingredient
1 cup Unsalted butter or margarine, at room temperature
1½ cup Granulated sugar
½ teaspoon Ground mace or nutmeg
½ teaspoon Salt
5 larges Eggs, at room temperature
½ teaspoon Vanilla extract
½ teaspoon Freshly grated lemon peel
2 cups Cake flour (not self-rising) or 1 3/4 cups all-purpose flour
1 medium About 5 ounces) tart cooking apple (Granny Smith, Northern Spy or Greening), peeled, quartered,cored and cut crosswise in very thin slices
⅓ cup Sliced almonds
Confectioner's sugar For decoration

Prep: 22 minutes Bake: 1 hour 25 minutes This cake has a crisp, sugary top that will crack on cooling.

Heat oven to 325 F. Lightly grease and flour a 9*5*3-inch loaf pan.

Beat butter in a large bowl with electric mixer about 30 seconds until smooth.

With mixer on low speed, gradually add sugar, mace and salt. Increase speed to high and beat until pale and fluffy.

With mixer still on high, add eggs 1 at a time, beating well after each. Continue beating, scraping down sides of bowl once or twice, until mixture is smooth and very pale and has increased in volume.

Beat in vanilla, then stir in lemon peel.

With a rubber spatula, gently stir (fold) in flour, about ⅓ at a time, until batter is smooth and no lumps remain.

Spread ⅓ batter in prepared pan. Sprinkle evenly with ½ the apple slices and ½ the almonds to within ¼ inch of the pan on all sides. (Cake will separate into layers if apples and almonds completely cover batter.) Spread with half of remaining batter to cover. Sprinkle as above with remaining apples and almonds. Spread remaining batter over top.

Bake 1 hour 15 minutes to 1 hour 25 minutes until a pick inserted near center comes out clean.

Cool cake in pan on wire rack 15 minutes. Carefully run a thin-bladed knife around edges to loosen. Invert on rack, remove pan, turn cake right-side up and cool completely. Just before slicing and serving, dust with confectioners' sugar stirred through a strainer.

* Serves 18. Per serving with cake flour: 236 cal, 3 g pro, 28 g car, 13g fat, 87 mg chol with butter, 60 mg chol with margarine, 80 mg sod.

Exchanges:½ starch/bread, 1⅓ fruit, ¼ medium fat meat, 2 ¼ fat

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