Apple-Crisp Orange Pound Cake

Ingredients

• 0.3 cup apple jelly 
• 0.5 teaspoon apple pie spice 
• 2 cups apples peeled chopped ( 2 medium)
• 0.3 teaspoon double-acting baking powder 
• 0.8 cup butter cold
• 2  eggs 
• 1 tablespoon flour all-purpose
• 1.3 cups flour all-purpose
• 1 teaspoon orange zest grated
• 0.5 cup pecans chopped
• 0.3 teaspoon salt 
• 0.3 cup cream sour
• 1.3 cups sugar 
• 1 teaspoon vanilla 

Equipment

• bowl
• frying pan
• oven
• blender
• hand mixer
• toothpicks

Directions

1. Heat oven to 350F. Grease 9-inch round or 8-inch square pan with shortening or cooking spray.
2. In small bowl, mix all filling ingredients; set aside. In medium bowl, mix 1 1/3 cups flour, the sugar, orange peel, baking powder and salt.
3. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until small crumbs form. Reserve 1 cup of the crumb mixture for topping. To remaining crumb mixture in bowl, add sour cream, eggs and vanilla; beat with electric mixer on medium speed about 1 minute or until blended.
4. Spread batter in pan. Spoon filling over batter and spread evenly.
5. Sprinkle with reserved crumb mixture and the pecans; pat gently.
6. Bake 65 to 70 minutes or until light golden brown and toothpick inserted in center comes out with a few moist crumbs clinging. Cool 30 minutes.
7. Serve warm if desired.