Glazed Apple Cake

---------- Recipe via Meal-Master (tm) v8.03

Title: GLAZED APPLE CAKE
Categories: Cakes
Yield: 1 servings

3 Mc Intosh apples; about
-1 1/2 lb., cored and cut
-into quarters
1/4 c -Water
1 Lemon peel; fresh, 2" strip
1/2 c Unsalted butter; softened
1 c Sugar
1 Large egg
2 1/4 c All purpose flour
2 ts Baking soda
1 ts Cinnamon
1/2 ts Nutmeg; fresh grated
1/4 ts Cloves; ground
1/4 ts Salt
1/2 c Pecans; finely chopped,
-toasted
2 Granny Smith apples
1/4 c Apricot jam; strained

--------------------------GARNISH--------------------------
-Whipped cream; optional

In a large saucepan combine the McIntosh apples with
the water and lemon peel, bring the water to a boil
and simmer the apples, covered, for 20 minutes, or
until tender. Cook the mixture, uncovered, over
moderately high heat, stirring, until the water is
almost evaporated. Force the mixture through a food
mill into a bowl, and allow the puree to cool. (I zap
it in my food processor, until it is a puree).

Generously butter a 9" springform pan and preheat the
oven to 350 deg. F. In a large bowl cream the butter,
beat in the sugar and beat the mixture until light and
fluffy. Beat in the egg and the apple puree. Into a
bowl, sift together the flour, baking soda, cinnamon,
nutmeg, cloves and salt. Stir the flour mixture and
the pecans gently into the apple mixture and pour the
batter into the springform pan. Peel and core the
Granny Smith apples, halve them lengthwise and cut
them crosswise into thin slices. *Arrange the apple
slices decoratively in bunches on the batter, pressing
them lightly into the batter.
Bake the cake in the middle of the oven for 1 1/4
hours, or until a cake tester inserted in the center
comes out clean. Remove the cake to a rack.

In a small saucepan melt the jam over low heat, brush
it over the cake and let the cake cool in the pan on a
rack for 20 minutes. Run a sharp knife around the edge
of the pan to loosen the cake and remove the sides of
the pan. Serve the cake warm or at room temperature
with the whipped cream, if desired. Note: If you
prefer, substitute 3 large firm pears to make the
fruit puree. Use 2 firm but ripe unpeeled pears,
halved lengthwise, cored and cut into thin slices for
the top of the cake.

Note:* You should be able to make about 14 groups
bunches of the sliced Granny Smith Apples, and arrange
them in 12 groups around the cake, with two groups in
the center, sort of like a flower. Press the slices
in, keeping the round side of the slices up, and
pressing them straight into the batter. This is a
lovely looking cake. I have only made it once...it was
quite simple, yet very elegant looking and different.

Source: Gourmet's Best Desserts

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