Apple-Crisp Orange Pound Cake

 

2

cups chopped peeled baking apples (about 2 medium)

1/4

cup apple jelly

1

tablespoon Gold Medal® all-purpose flour

1/2

teaspoon apple pie spice

1 1/3

cups Gold Medal® all-purpose flour

1 1/4

cups sugar

1

teaspoon grated orange peel

1/4

teaspoon baking powder

1/4

teaspoon salt

3/4

cup cold butter or margarine

1/3

cup sour cream

2

eggs

1

teaspoon vanilla

1/2

cup chopped pecans

• 1 Heat oven to 350°F. Grease 9-inch round or 8-inch square pan with shortening or cooking spray.
• 2 In small bowl, mix all filling ingredients; set aside. In medium bowl, mix 1 1/3 cups flour, the sugar, orange peel, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until small crumbs form. Reserve 1 cup of the crumb mixture for topping. To remaining crumb mixture in bowl, add sour cream, eggs and vanilla; beat with 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 to 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.