TODAY I have a special surprise for those of you who love to bake, serve and gift our Almond Cake. My Czechoslovakian grand-mother, Magdalena Fuzek, always made Apple Strudel (see photo above) on special holidays. She even showed me how to make it, stretching the dough so thinly on the table that we could read the newspaper underneath it. Then she filled the dough, that was about 36″ wide, with apples, raisins, sugar and breadcrumbs. Watching her roll up the strudel was like watching an artist at work. Needless to say, I did not master this ancient technique. HOWEVER, I’ve become somewhat of an expert at the Almond Cake that I make and share with you. Since my artistic nature likes to altar and change things I keep adding ingredients to the original Almond Cake recipe. At this time of year, I’m thinking CHRISTMAS. I shared a STOLLEN recipe with you on my facebook page (pipkas of door county) earlier this week, and now I’d like to share this APPLE STRUDEL ALMOND CAKE recipe with you, a cake that is perfect for Christmas morning. It’s super easy and very delicious. Perhaps it will become part of your family Christmas morning tradition.
CHRISTMAS MORNING APPLE STRUDEL ALMOND CAKE
Prepare the Basic Recipe batter.
In a separate bowl:
Soak 1/3 cup raisins in 2 TBL brandy for 15 minutes. Drain.
Peel and core 1 apple. Slice into very small pieces.
Combine ¼ cup brown sugar, ½ tsp. cinnamon, lemon zest from ½ lemon
1 TBL lemon juice, 1 TBL flour.
Toss the apples and raisins into the brown sugar mixture to coat.
Add apple/raisin mixture to batter. Pour into cake pan.
Sprinkle top of cake with raw sugar and almond slices.
Bake @ 350 for 40-44 minutes, until top is golden brown and toothpick
comes out clean.
Cool 10 minutes. Tap cake on counter to loosen. Invert onto cooling rack.
Let cool. Serve with whipped cream.
Freezing this cake is not recommended.
HAPPY BAKING, HAPPY GIVING!