3 to 4 med. size apples
2 tbsp. sugar
1 tsp. ground cinnamon
2 c. all-purpose flour, sifted
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. (1 1/2 sticks) butter
1 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. sour cream
1/4 c. apple jelly, melted
2 tbsp. toasted almonds, sliced

Pare apples. Cut each into 6 wedges; remove cores, place apples in large bowl, toss with 2 tablespoons sugar and the cinnamon. Grease a 9 x 3 inch Springform pan. Sift flour, baking powder and salt onto wax paper. Combine butter, sugar, eggs and vanilla in large bowl. Beat with electric mixer at high speed, scraping bowl often, 3 to 5 minutes or until light and fluffy. Stir in half the flour mixture 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 (350 degrees) 1 hour and 15 minutes or until cake tester comes out clean. Cool in pan on wire rack for 10 minutes. Loosen cake around edge with knife; release spring and carefully lift off side of pan. Brush top of cake with melted jelly. Sprinkle with nuts.