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 375C8F.  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 350C8F. 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