Bake at 350 degrees for 1 hour and 15 minutes. Makes one 9 inch round cake.

3-4 med. size apples
2 c. sifted flour
1 1/2 sticks butter
1 c. sugar
1 tsp. vanilla
1/4 c. apple jelly, melted
2 tbsp. sugar
1 tsp. cinnamon
1 1/2 tsp. salt
3 eggs
1/2 c. sour cream
2 tbsp. almonds

Pare apples, cut into edges, remove core. Toss with 2 tablespoons sugar and cinnamon. Grease a 9 x 13 inch springform pan. Sift flour, baking powder and salt. Combine butter, sugar, eggs and vanilla in large bowl. Beat with electric mixer 3-5 minutes until light and fluffy. Stir in half the flour mixture with spoon until blended; stir in sour cream. Add remaining flour, mixing well until batter is smooth, pour into prepared pan.

Arrange apples on top pushing pieces partly into batter. Bake in moderate oven at 350 degrees for 1 hour and 15 minutes or until cake tester in center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen cake around edges, release spring. Brush top of cake with melted jelly. Sprinkle with nuts.

(Florence-First)