Snapguide
STEPS
INGREDIENTS
Preheat oven to 350\u00b0F

Preheat oven to 350°F

Grease a 9-inch round cake pan

Grease a 9-inch round cake pan

Peel, core, and slice the cooking apples and place them in a bowl

Peel, core, and slice the cooking apples and place them in a bowl

Sprinkle the apples with lemon juice and set aside.

Sprinkle the apples with lemon juice and set aside.

Beat together butter, lemon rind, and all but 1 tablespoon of the sugar until light and fluffy

Beat together butter, lemon rind, and all but 1 tablespoon of the sugar until light and fluffy

Gradually beat in the 3 eggs

Gradually beat in the 3 eggs

Add the flour and baking powder to the butter mixture and mix well.

Add the flour and baking powder to the butter mixture and mix well.

Spoon half the mixture into the prepared cake tin and arrange apple slices on top.

Spoon half the mixture into the prepared cake tin and arrange apple slices on top.

Mix the remaining tablespoon of sugar and cinnamon together and sprinkle evenly over the apples

Mix the remaining tablespoon of sugar and cinnamon together and sprinkle evenly over the apples

Scatter the raisins and hazelnuts on top

Scatter the raisins and hazelnuts on top

Smooth the remaining cake mixture over the raisins and hazelnuts

Smooth the remaining cake mixture over the raisins and hazelnuts

Since I had extra apples left over I made a flower to garnish

Since I had extra apples left over I made a flower to garnish

Cook for 1 hour

Cook for 1 hour

Cool in tin for 15 minutes, remove, transfer to a serving platter, and sprinkle with powdered sugar

Cool in tin for 15 minutes, remove, transfer to a serving platter, and sprinkle with powdered sugar

  • 1.0lb Of apples (about 3 or 4 medium)
  • Juice and grated rind of 1 lemon
  • 0.0c Butter (1 1/2 sticks)
  • 1.0c Sugar
  • 3.0 Eggs, beaten
  • 2.0c Self-rising flour
  • 0.0tsp Baking powder
  • 0.0tsp Cinnamon, ground
  • 5.0Tbsp Rasins
  • 2.0Tbsp Hazelnuts, chopped
  • 4.0Tbsp Powdered sugar