Dutch Lemon-Apple Cake

Dutch Lemon-Apple Cake Ingredients 2/3 cup butter 1/2 cup sugar 1 teaspoon finely shredded lemon peel 2 cups all-purpose flour 3 tablespoons butter 3/4 cup medium crushed cornflakes 1 teaspoon sugar 2 eggs 1/4 cup sugar 1 8-ounce carton dairy sour cream 1/2 teaspoon finely shredded lemon peel 5-1/2 cups sliced, peeled apples (5 to 6 medium) 1/2 cup sugar 1 teaspoon ground cinnamon 1 teaspoon finely shredded lemon peel Directions 1. For crust, in a medium bowl, beat 2/3 cup butter with an electric mixer on medium speed for 30 seconds. Add 1/2 cup sugar and 1 teaspoon lemon peel; beat until combined. Beat in flour until crumbly. Press into the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 15 to 18 minutes or until edges are lightly golden. Remove from oven; set aside. 2. In a medium skillet, melt the 3 tablespoons butter. Add cornflakes and the 1 teaspoon sugar. Cook and stir over medium heat for 1 to 2 minutes or until cornflakes are lightly browned. Remove from heat; set aside. 3. In a medium bowl, beat eggs until foamy. Add the 1/4 cup sugar; beat until thick and lemon colored (about 5 minutes). Fold in sour cream and the 1/2 teaspoon lemon peel. 4. In a large saucepan, bring the apples and a small amount of water to boiling; reduce heat. Cover and simmer for 3 minutes or until apples are just tender. Drain well. Cool slightly. 5. In a small bowl, combine 1/2 cup sugar, the cinnamon, and 1 teaspoon lemon peel. Toss with the apple slices. Arrange coated slices over baked crust. Pour sour cream mixture evenly over apples. Sprinkle with cornflake mixture. 6. Bake in the 350 degree F oven about 35 minutes or until apples are tender and topping is golden brown. Cool slightly. Cut into squares. Makes 12 servings. Blog of the Day Award (BOTDA) Award Code