Question on Spiced Apple and Almond Cake

[Guest guest]

Hi..

 

Don't know if I got this recipe off this list or another, but I have a

question about it.

 

It says in the instructions to grease a 13 " X 9 " pan. I just made this

cake and it sticks to the pan....a lot. The cake recipe itself is excellent

and very moist.

 

Would greasing AND flouring the pan stop the cake from sticking or should

I bake it in a smaller pan, use some parchment paper in the pan and remove it

after cooling?

 

Thanks for you help!

 

Jo

 

Spiced Apple and Almond Cake

 

Recipe By :Mediterranean Vegan Kitchen by Donna Klein

Serving Size : 12 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups peeled cored coarsely chopped apples

(Golden Delicious apples, about 4 medium)

1 3/4 cups sugar

1/2 teaspoon chopped dried lemon peel

1/2 cup canola or other mild vegetable oil

1/2 cup red currant jelly -- room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour (preferably unbleached)

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

1 cup chopped blanched almonds

Powdered sugar (optional)

 

Preheat oven to 350 degrees. Grease 13-by-9-inch baking pan.

 

In a large bowl, combine apples, sugar and lemon peel; let stand 15 minutes.

 

Add oil, jelly and extracts to apple mixture and stir until jelly is well

dissolved.

 

In another large bowl, sift together the flour, baking soda, cinnamon, nutmeg

and salt. Gradually stir flour mixture into apple mixture.

 

Add almonds, stirring well to combine. Pour into prepared pan and bake until

a toothpick inserted into center comes out clean, 40 to 50 minutes.

 

Let cake cool in pan on a wire rack. When completely cooled, sprinkle with

powdered sugar if desired. Cut into squares and serve.

 

Advance preparation: The completely cooled cake can be covered with foil and

stored at room temperature for up to two days before serving.

 

 

Description:

" A moist cake from Israel "

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Per Serving (excluding unknown items): 389 Calories; 16g Fat (34.9% calories

from fat); 5g Protein; 61g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

305mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 2

1/2 Other Carbohydrates.