Apfelkuchen (Viking River)

5 med apples, peeled and quartered

½ C (115 g) unsalted butter, room temperature

¾ C (144 g) sugar

2 lg eggs

1 tsp (5 g) lemon juice

½ tsp (2.5 g) almond extract

½ C (118 ml) milk

1¾ C (219 g) flour

1½ tsp (5.6 g) baking powder

½ tsp (2.5 g) salt

Confectioners’ sugar

Whipped cream

Preheat oven to 350°F (176°C).

Grease bottom and sides of a 10-inch springform pan.

Slice apples thinly without cutting all the way through.

In a medium bowl, cream together butter and sugar.

Beat in eggs, lemon juice, almond extract and milk.

In another bowl, combine flour, baking powder and salt.

Stir flour mixture into egg mixture, spread into prepared pan. Arrange apples on top; they will open as they bake.

Bake 50-55 minutes or until a toothpick inserted in center comes out clean.

Serve warm, dusted with confectioners’ sugar and whipped cream.