Finnish Apple Cake


1 cup water
2 sticks oleo (margarine)
1 cup flour
1 teaspoon vanilla
2 tablespoons water
Solo almond filling
3 eggs


set these 2 ingredients to boil in a medium saucepan
1 cup of water
1 stick of oleo (margarine)
When it begins to boil remove from heat and add:
1 cup of flour a pinch of salt
Mix well and set this aside to cool
Mix together in a medium mixing bowl:
1 cup of flour
1 stick of oleo (margarine), softened
1 teaspoon of vanilla
2 tablespoons water

Mix this together and pat in the bottom of a cookie sheet (about 9 x 15 with sides) with your fingers. This is the hardest part of the recipe. The longer you work with this mixture the softer and warmer it becomes and the easier it is to work with. Be sure and get it into the corners. It will seem at first that it just can’t be done, but don’t give up!
Spread the Solo filling over the mixture in the cookie pan. Solo filling can usually be found at your grocer’s on the pie filling shelf, it is a brand name. I like the Solo almond filling but you could substitute any Solo filling (poppy seed, lemon, etc.) that you prefer. Maybe try it with the almond and then next time experiment with another flavor.
Now add 3 eggs to the first mixture that you set aside. This is your top and it is like cream puff dough. After mixing each egg in one at a time…spread this over the Solo filling. Be careful as the almond filling will come up as you spread.
Bake for 55 minutes at 350?. When you take it out of the oven it should look like hills and valleys…it should be puffed up in places like cream puff dough.
After it is slightly cooled, I just drizzle and spread with normal confectioner’s sugar frosting. I usually flavor the frosting with vanilla so as not to make the coffee cake too almond-tasting.


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