Apple Almond Cake - Myhdalovi Yabluchnyk with Sour Cherry and Pear Variations

[Olga Drozd]

Ukrainian - Myhdalovi Yabluchnyk - Apple Almond Cake:

This is a cookie crust pastry filled with a delicious almond mixture and topped with apples. You want to use an aromatic apple that holds its shape such as Golden Delicious and Empire is very nice too. CRUST: 1 1/2 cups all purpose flour 1/3 cup granulated sugar 3/4 teaspoon baking powder Pinch salt 1/2 teaspoon vanilla extract 7 Tablespoons unsalted butter 1 large egg ALMOND FILLING: 1/2 cup blanched or unblanched  whole almonds 1/2 cup granulated sugar 3 Tablespoons all purpose flour 1 large egg 2 Tablespoons unsalted butter 1/2 teaspoon vanilla extract 3 medium size or 4 small Golden Delicious or other aromatic apples (not McIntosh -its too mushy) Confectioners' sugar (Icing/Powdered) Heat the oven to 350º F. FOR THE CRUST: Put flour, sugar, salt, baking powder, into a medium size bowl.  Stir to mix and/or rub in with your fingers, until he mixture is coarse crumbs.  Add the beaten egg and vanilla.  Stir with a fork or spoon until a smooth, well blended dough forms.  Spread and/or pat the dough evenly over the bottom and about 1 1/2 inches up the sides of an ungreased 9 to 9 1/2 inch springform pan. Refrigerate while you prepare the filling. FOOD PROCESSOR METHOD: Put flour, sugar, salt, baking powder, into a food processor; process 1 second to mix.  Cut up and add the butter.  Process 3 or 4 seconds, until the mixture is crumbly.  Scrape the sides and bottom of the bowl.  Break the egg over the mixture; sprinkle with vanilla.  Turn the machine on/off a few times until a soft tacky dough forms. Spread and/or pat the dough evenly over the bottom and about 1 1/2 inches up the sides of an ungreased 9 to 9 1/2 inch springform pan. Refrigerate while you prepare the filling. TO MAKE THE FILLING:  Put almonds, sugar, and flour in a blender or food processor.  Process about 1 minute, until almonds are ground fine.  Add the egg, butter, and vanilla; process until well blended (the mixture will not be absolutely smooth). Peel, quarter, and core the apples.  One at a time, hold each quarter on a cutting board with the cut side down.  Using a small, sharp knife, slice each quarter thin, working from stem to blossom end, but not cutting quite all the way through to where the core was.  (Each quarter will be sliced, but the slices won't come apart.) Pour the almond mixture into the cookie crust.  Arrange apple quarters side by side, slightly overlapping, in the almond mixture, core sides down.  Bake 60 to 65 minutes, (350º F.) until the crust is very golden and the apples are beginning to brown.  Place the pan on a wire rack.  Loosen the edges of the cake with a knife and remove the sides of the pan.  Let cool at least 1 hour.  Sprinkle with confectioners' sugar before serving.  Or cool completely, cover, and refrigerate.  This cake keeps several days but does not freeze well.  Serves 8 to 10. VARIATIONS: PEAR ALMOND CAKE: Follow the directions for Myhdalniy Yabluchnyk.  Peel, quarter, and core 2 medium size firm, ripe Bartlett pears.  Cut into 1/2 inch chunks (you need 2 cups).  Put into the cookie crust and pour Almond Filling over the top of the pears.  Bake as directed. SOUR CHERRY ALMOND CAKE: Follow the recipe for Myhdalniy Yabluchnyk but omit the vanilla.  Instead, add 1/4 teaspoon almond extract to both crust and filling.  Pit enough sour cherries (about 12 ounces) to make 2 cups.  Or thoroughly drain a 12 or 16 ounce can or jar of pitted sour cherries.  Put the cherries in the crust and pour Almond Filling over them.  Bake as directed.