Apple Pound Cake

4 medium-size tart apples
2 tablespoons sugar
1 teaspoon ground cinnamon
2 cups sifted all-purpose flour
1½ teaspoons baking powder
1/4 teaspoon salt
3/4 cups (1½ sticks) butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup dairy sour cream
1/4 cup currant jelly, melted
2 tablespoons toasted slivered almonds


Pare, quarter and core apples; slice thinly into a large bowl; toss with the 2 tablespoons sugar and the cinnamon. Preheat oven to 350°F. Grease a 9x9x2-inch baking pan. Sift flour, baking powder and salt onto wax paper. Beat butter, sugar, eggs and vanilla in a bowl with electric mixer at high speed for 3 minutes or until very light and fluffy. Stir in dry ingredients alternately with sour cream. Beat until batter is smooth. Turn into prepared pan. Arrange apple slices on top. Bake for 1 hour and 15 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack. Brush with melted jelly; sprinkle with nuts.