CAKE 2/3 c Sugar

1/2 c Butter

2 Eggs

2 tb Lemon Juice

2 c Flour

2 ts Baking Powder

1/4 ts Salt

1/4 c Red Raspberry Preserves

3 1/2 c Apples, peeled & thinly

Sliced (approx. 4 apples) TOPPING 1 c Ground Almonds

1/2 c Sugar

1/2 c Dairy Sour Cream

2 Eggs, beaten

2 tb Flour

1 ts Lemom peel, grated

GLAZE 1/4 c Powdered Sugar

1 ts Lemon Juice (1 to 2 ts.)

1. Heat oven to 375øF. Grease and flour 9 or 10-inch springform pan.

2. In a large bowl, combine 2/3 cup sugar and butter; beat until light and

fluffy. 3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended.

4. In a small bowl combine 2 cups flour, baking powder, and salt; blend

well. 5. Add to egg mixture; beat at low speed until well blended.

6. Spread in prepared pan. Then spoon preserves over batter; carefully

spread to cover. 7. Top with apple slices; slightly press into batter.

8. In medium bowl, combine all topping ingredients; blend well and pur

over apples. 9. Bake at 350øF. for 55 to 65 minutes or until apples are tender, edges

are light golden brown and toothpick inserted in center comes out clean. 10. Cool 10 minutes, then carefully remove sides of pan.

11. In small bowl, blend all glaze ingredients until smooth; drizzle over

cake. Serve warm or cool. * * * * * * * * * * * * * NUTRIENTS PER 1/16 OF RECIPE Calories.........................280 Dietary Fiber....................2 g Protein..........................5 g Sodium........................150 mg Carbohydrates...................39 g Potassium.....................125 mg Fat.............................12 g Calcium..................6% U.S. RDA Cholesterol....................90 mg Iron.....................6% U.S. RDA Source: The Pillsbury Cookbook Typed for you by Lois Flack - Cyberealm BBS, Watertown NY