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, 
           -toasted 
      2    Granny Smith apples 
    1/4 c  Apricot jam; strained 
 
----------------------------------GARNISH---------------------------------- 
           -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