apple almond coffee cake

By momofsixplus1

Ingredients

• 2 medium size granny smith apples
• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter or margarine, cut into chunks
• 1/2 cup milk
• 2 large eggs
• 1 1/2 tsp vanilla extract
• 1/3 cup apple jelly, stirred until smooth
• 1 tablespoon sliced almond

Preparation

Step 1

heat oven to 450. lightly grease and flour 8 x 3 inch springform pan.

Halve, core and peel apples. cut each half into 1/2 inch thick wedges.

to make batter in food processor: put flour, sugar, baking powder and salt in food processor. Turn on/off 4-5x to mix. Add butter and process until very fine crumbs form. With motor running, pour in milk, then eggs and extracts. process 1 minute, scraping side of bowl once, until smooth.

electric mixer: have butter at room temperature. Mix flour, sugar, baking powder and salt in a large bowl until blended. add butter. beat with mixer on low until fine crumbs form. Add milk, then eggs and extracts. Beat on medium speed 2 minutes or until smooth.

spread butter in prepared pan. Arrange apple wedges overlapping slightly in a circular patter on batter. brush apples with half the apple jelly. sprinkle almonds around edge and in center.

bake 15 minutes, reduce oven temperature 350. Bake 50-60 minutes longer or until pick inserted in center comes out clean.(cake will rise higher in center)

cool in pan on wire rack 15 minutes. remove side of pan. brush top of cake with remaining apple jelly. cool completely on rack.

store tightly covered at room temperature up to 3 days.

makes 8 servings