ALMOND TOFFEE APPLE CAKE

Arrange fruit slices on batter. Bake cake, then finish it with chewy almond toffee topping.

3/4 cup (1 1/2 sticks) butter or margarine, softened
1 cup sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
About 3/4 pound (1 large or 2 small) Granny Smith or Newtown Pippin apples, cored, quartered, and thinly sliced
Almond Toffee Topping (recipe follows)

In a large bowl, beat butter and sugar until creamy. Add eggs, 1 at a time, beating until blended. Add flour and baking powder; mix until blended.

Spread batter in a greased 2-inch-deep, 9-inch-diameter cake pan with removable rim. Place apples on batter, overlapping slightly.

Bake in 350 degree F oven until cake top is lightly browned in center and springs back when touched, 50 to 60 minutes.

Just before cake is done, prepare almond topping. Spread hot topping over hot cake and return to oven. Bake until topping is browned, 15 to 20 minutes longer.

Cool in pan about 10 minutes, cut around pan sides to free topping from pan, and remove rim. Serve warm or cool.

If made ahead, cool, cover, and let stand at room temperature until the next day. Cut into wedges.

ALMOND TOFFEE TOPPING:
In a 1 to 1 1/2 quart pan, melt 6 tablespoons butter or margarine over medium heat. Stir in 1/2 cup sugar and 1 tablespoon all-purpose flour; stir until blended and bubbly. Stir in 1 cup sliced almonds. Use hot.

Mia Funk, Daly City, Calif

Makes one (9-inch) cake
From: Recipelink.com
Source: Magazine recipe clipping: Sunset magazine, October 1989