Apfelkuchen

2 cups all-purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup butter/margarine, at room temp
1 cup granulated sugar
2 large eggs
1 Tbsp lemon juice
1 tsp vanilla
1/2 cup finely chopped almonds (optional)
2 Granny Smith (or Golden Delicious) apples, peeled, cored, and cut in wedges
1/2 cup apple jelly
1/2 cup sliced almonds
FOR GARNISH: powdered/confectioner's sugar

Place oven rack at lowest position; heat oven to 325-350 degree. Grease a 9 inch spring-form pan. Mix flour, cinnamon, and nutmeg. In another (large) bowl, beat butter and sugar with electric mixer until fluffy. Beat in eggs one at a time, then add lemon juice and vanilla. Stir in flour mixture and chopped almonds (optional) until blended. Measure out 2/3 cup batter; set aside. Spread remaining batter in bottom of prepared pan.

Starting 1/4 inch from edge of pan, arrange about 1 1/2 cups of the apples in a circle, slightly overlapping. Form another circle on top with remaining apples, starting 1/2 inch from center of pan.

Meanwhile, melt 1/4 cup jelly and brush over apples. Drop teaspoonfuls of the reserved batter around outside edge and spread with back of spoon to make a 1/2 inch border. Fill center of cake with remaining batter. Arrange some sliced almonds in center; sprinkle remainder over border.

Bake 1 hour or until golden. Cool in pan on a rack for 15 minutes. Remove sides of pan - melt remaining 1/4 cup of jelly and brush apples again. Cool completely on rack. Sprinkle border and center with confectioners sugar.