2 3/4 c. flour
2 tbsp. sugar
1/2 tsp. salt
1/4 c. warm water
1 pkg. active dry yeast
1/2 c. milk
1/2 c. butter
1 egg, slightly beaten
1/2 tsp. almond extract
2 c. drained, canned apple slices
1/2 c. slivered almonds
1/2 c. sugar
1 tsp. cinnamon

In large bowl combine flour, 2 tablespoons sugar and salt. In small bowl, add yeast to water, stir until dissolved. Combine milk and butter, warm to 105-110 degrees. Add yeast, egg and almond extract. Pour into flour mixture. Beat until well blended.

Cover bowl with plastic wrap. Let rest 20 minutes. Spread dough evenly in 2 greased 8 inch round cake pans. Arrange half of apple slices in circles over each pan of dough. Sprinkle with almonds. Cover loosely with plastic wrap. Refrigerate 2-24 hours. When ready to bake, remove from refrigerator. Uncover dough. Let stand at room temperature 10 minutes.

Combine 1/2 cup sugar and cinnamon. Sprinkle half of mixture over each cake. Bake at 350 degrees for 40-45 minutes. Remove from pans and cool on wire racks. Drizzle with confectioners' sugar frosting, if desired.