Sunday, September 26, 2010
Apple-Crisp Orange Pound Cake
2 cups chopped peeled baking apples (about 2 medium)
1/4 cup apple jelly
1 T. flour
1/2 t. apple pie spice (I substituted cinnamon with a dash of cloves, nutmeg, and allspice)
Cake and Topping:
1 1/3 c. flour
1 1/4 c. sugar
1 t. grated orange peel
1/4 t. baking powder
1/4 t. salt
3/4 c. cold butter or margarine
1/3 c. sour cream
1 t. vanilla
1/2 c. chopped pecans
1.) Preheat oven to 350. Grease either a 9" round or an 8" square pan with cooking spray.
2.) In a small bowl, mix all of the filling ingredients; set aside. In a medium bowl, mix the flour, sugar, orange peel, baking powder, and salt. Cut in the butter, using either a pastry blender (or by pulling 2 table knives through ingredients in opposite directions), until small crumbs form. Reserve 1 cup of the crumb mixture for topping. To remaining crum mixture in bowl, add sour cream, eggs, and vanilla; beat with an electric mixer on medium speed about 1 minute, or until blended.
3.) Spread batter in pan. Spoon filling over batter and spread evenly. Sprinkle with reserved crumb mixture and the pecans; pat gently.
4.) Bake 65-70 minutes or until light golden brown and toothpick inserted in center comes out with a few moist crumbs clinging. Cool 30 minutes. Serve warm, if desired.