- Dough for a 9-inch piecrust
- 1/4 cup apricot jam
- For Topping:
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 3/4 cup all-purpose flour
- For Apple Filling:
- 3 1/2 cups peeled, chopped apples
- 1/4 cup sugar
- 1/4 cup raisins or currants
- 1/2 cup ground almonds
- Zest of 1 lemon
- 1 tablespoon ground cinnamon
- For Batter:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
Preheat the oven to 350 degrees F.
Line the bottom and sides of a 9-inch springform pan with the pie dough. In a saucepan, over low heat, heat the apricot jam. Brush the dough with the jam.
TO PREPARE TOPPING: In a saucepan over low heat, melt the butter and mix in the sugar. Remove the pan from the heat, stir in the flour, then set the topping aside.
TO PREPARE APPLE FILLING: In a bowl, combine the apples, sugar, raisins, ground almonds, lemon zest and cinnamon. Place the mixture in the prepared crust.
TO PREPARE BATTER: In another bowl, combine the ingredients.
TO ASSEMBLE: Pour the batter over the apple filling. Break the topping into small pieces with a spoon and sprinkle it on top. Bake for 1 hour and 10 minutes or until the topping is golden brown.
Cool the cake on a rack. Loosen the crust by running a spatula around the pan, then release the springform pan.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
495 calories; 20g total fat; 52mg cholesterol; 206mg sodium; 75g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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