---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cakes
       Yield: 1 servings
       3    Mc Intosh apples; about
            -1 1/2 lb., cored and cut
            -into quarters
     1/4 c  -Water
       1    Lemon peel; fresh, 2 strip
     1/2 c  Unsalted butter; softened
       1 c  Sugar
       1    Large egg
   2 1/4 c  All purpose flour
       2 ts Baking soda
       1 ts Cinnamon
     1/2 ts Nutmeg; fresh grated
     1/4 ts Cloves; ground
     1/4 ts Salt
     1/2 c  Pecans; finely chopped,
       2    Granny Smith apples
     1/4 c  Apricot jam; strained
            -Whipped cream; optional
   In a large saucepan combine the McIntosh apples with
   the water and lemon peel, bring the water to a boil
   and simmer the apples, covered, for 20 minutes, or
   until tender. Cook the mixture, uncovered, over
   moderately high heat, stirring, until the water is
   almost evaporated. Force the mixture through a food
   mill into a bowl, and allow the puree to cool. (I zap
   it in my food processor, until it is a puree).
    Generously butter a 9 springform pan and preheat the
   oven to 350 deg. F. In a large bowl cream the butter,
   beat in the sugar and beat the mixture until light and
   fluffy. Beat in the egg and the apple puree. Into a
   bowl, sift together the flour, baking soda, cinnamon,
   nutmeg, cloves and salt. Stir the flour mixture and
   the pecans gently into the apple mixture and pour the
   batter into the springform pan. Peel and core the
   Granny Smith apples, halve them lengthwise and cut
   them crosswise into thin slices. *Arrange the apple
   slices decoratively in bunches on the batter, pressing
   them lightly into the batter.
    Bake the cake in the middle of the oven for 1 1/4
   hours, or until a cake tester inserted in the center
   comes out clean. Remove the cake to a rack.
   In a small saucepan melt the jam over low heat, brush
   it over the cake and let the cake cool in the pan on a
   rack for 20 minutes. Run a sharp knife around the edge
   of the pan to loosen the cake and remove the sides of
   the pan.  Serve the cake warm or at room temperature
   with the whipped cream, if desired.  Note: If you
   prefer, substitute 3 large firm pears to make the
   fruit puree.  Use 2 firm but ripe unpeeled pears,
   halved lengthwise, cored and cut into thin slices for
   the top of the cake.
   Note:* You should be able to make about 14 groups
   bunches of the sliced Granny Smith Apples, and arrange
   them in 12 groups around the cake, with two groups in
   the center, sort of like a flower. Press the slices
   in, keeping the round side of the slices up, and
   pressing them straight into the batter. This is a
   lovely looking cake. I have only made it once...it was
   quite simple, yet very elegant looking and different.
   Source: Gourmet’s Best Desserts