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Prep 20min
Total2hr0min
Servings8
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Ingredients
Filling
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
Cake and Topping
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
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Steps
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.
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Try a piece of cake warm, topped with a scoop of vanilla ice cream and drizzled with caramel topping!
Braeburn apples work well in this cake; or try another crisp, sweet-tart apple such as Cortland or Gala.
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