Prep 30 mins
Cook 30 mins
Another gem from the shores of Georgian Bay, this recipe is the first place winner in the 2005, local contest, celebrating apple harvest time, and sponsored by the Meaford Express and the Town of Blue Mountains, Courier-Herald. This contest is an annual event, and entered recipes are featured in a cookbook produced by the sponsoring newspapers. Perfect for a "Pot Luck", or church social.
- For the base: Oven temperature, 325 deg. F.
- Soften butter (do not melt).
- Beat egg slightly and reserve a small amount for brushing the top of cake.
- Add remaining egg to butter.
- Add 2 tsp almond extract.
- Combine flour, sugar and salt; mix into butter mixture.
- Mix well and form into a ball.
- Reserve 1/3 for lattice work (topping); Chill slightly.
- Press out in greased and lightly floured 9" X 9" pan and push up the sides of the pan to create an edge.
- Spread out raspberry jam as the cake bottom layer.
- For the topping: Mix chopped apples, cinnamon, sugar and 1 tsp almond extract; heat slightly.
- Mix well and add to the raspberry covered cake base.
- Roll out remaining dough and cut into lattice strips.
- Place on top of mixture in a lattice pattern.
- Brush with reserved egg.
- Bake in preheated oven for 30 - 40 minutes.
- Cool and dust with sifted icing sugar.
I was looking for something to put in the family's lunch boxes, this was lovely many thanks for a delicious recipe.........chris
I made this yesterday because it had two of my favourite flavours, Apple and Raspberry.. I wasn't dissapointed, it was lovely,(notice Im speaking in the past tense) It was very easy to make though my lattice work left something to be desired. The recipe was easy to follow, I loved the addition of the almond extract, reminded me of a bakewell tart. I didnt eat all myself DD took most of it home to feed to her room mates and the feedback is "when can you make another". Thanks for the recipe.
What a delicious recipe and so perfect for this time of the year! It was so easy to make and was all eaten in no time. The only change I made to the recipe was to mix up a little glaze with confectioners sugar and milk to drizzle over the servings. I did this instead of dusting it with the sugar. Thanks for sharing the recipe!