Raspberry Apple Cake

By ksgroves

Ingredients

• 1/3 cup butter, softened
• 1/3 cup brown sugar
• 1 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup seedless raspberry jam
• 1 can (21 ounces) apple pie filling
• 4 tbs sugar, divided
• 1/2 tsp cinnamon
• 1 cup (8 oz) sour cream
• 1 tsp vanilla

Preparation

Step 1

In a small bowl, cream the butter and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.

Spread into a greased 9-inch square baking pan. Bake at 350 degrees for 20-25 minutes or until lightly browned.

Remove the cake. spread with jam and top with pie filling. Combine 1 tbs sugar and the cinnamon; sprinkle over filling. Combine the sour cream, vanilla and remaining sugar; spread over top.

Bake 10 minutes longer or until the topping is set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.

Yield: 6 servings.