Apple Almond Cake

INGREDIENTS:3 large apples, peeled and sliced
2 Tbsp. almond liqueur
1 ½ cups Blue Diamond« Diced or Slivered Almonds, toasted
2 cups all-purpose flour
1 cup sugar, granulated
4 tsp. baking powder
1 Tbsp. lemon peel grated
1 tsp. salt
1 cup butter or margarine, melted
1 cup milk
2 eggs, extra large
2 Tbsp. almond liqueur
½ cup sugar, granulated
as needed, whipped creamDIRECTIONS:In bowl, toss apple slices with almond liqueur. Set aside. In food processor, grind 1 cup of the almonds and the 1 cup of sugar until finely ground. Set remaining almonds aside. In mixing bowl, stir together ground almond and sugar mixture, flour, baking powder, lemon peel and salt. Stir in melted butter, milk, eggs and remaining almond liqueur. Pour batter evenly into 2 greased and floured 9-inch round springform pans.

Drain apple slices, arrange in concentric rows on top of batter in pans. Sprinkle with remaining sugar and reserved almonds. Bake in a 350¦F oven for 35 to 45 minutes, or until golden brown on top and cake springs back lightly when touched. Cool; remove pan sides. Cut each cake into 6 or 8 wedges. For each portion, serve a cool or warmed wedge topped with whipped cream.SERVINGS:Two 9-inch round cakes (12 to 16 servings)PHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS