Most years we have a bounty of apples from the trees in our Alaska yard. The Nordlund apples are not big in size but they are big on flavor. On a given year we may need the help of neighbors to use all of the apples from our trees. This was one of those years. Our neighbor, Margie, was more than happy to get some apples. She returned the favor with this apple cake that she said was inspired by a recipe she found online at midwesternliving.com

• 1/2 cup seedless raspberry jam
• 2 cups peeled, chopped tart apples
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 3/4 cup chopped nuts (pecans or walnuts)

• 1/2 cup peach jam
• 1 cup packed dark brown sugar
• 2eggs, lightly beaten
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

1. Prepare a Bundt pan with butter or non-stick spray. Spoon the raspberry jam in four separate places on the bottom of the Bundt pan. Spoon the peach jam in the spaces between the raspberry jam. Use a spoon sparingly to make a continuous ring of jam on the bottom of the pan but do not mix the jams. Place in the refrigerator for 30 minutes to firm up the jam ring.
2. Combine the brown sugar, flour, baking powder, salt and cinnamon in a mixing bowl.
3. Add the eggs and vanilla and stir until well mixed. Add the apples and chopped nuts and stir until well combined. Carefully spoon the mixture into the prepared Bundt pan.
4. Bake in a preheated 350° oven for 35 to 40 minutes or until browned and the surface feels firm. Cool until just warm on a wire rack. With a spatula loosen the sides of the cake from the pan. Place a plate over the Bundt pan and invert to let the cake fall from the pan onto the plate. Use a small soft spatula to pick up any of the jam topping remaining in the pan and carefully apply to the apple cake.

   Serve warm; perhaps with a small scoop of vanilla ice cream. A delicious way to share the bounty of the garden.