Pomegranate and Apple Cake

Ingredients

• Butter or margarine for greasing pan
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar plus 2-3 tablespoons sugar, divided use
• 1 teaspoon lemon zest or orange zest, finely minced
• 2 large eggs
• 1 cup plus 2 tablepsoons all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 tablespoon milk
• 3 Granny Smith apples
• 2 tablespoon unsalted butter, melted
• 1/4 cup currant jelly or strawberry jelly
• 2 tablespoons pomegranate juice
• 1 cup pomegranate seeds (1 pomegranate)
• Sprigs of fresh mint for garnish (optional)
• Vanilla ice cream or whipped cream for serving

Directions

1. Adjust oven rack to middle position and preheat to 400 degrees F. Generously grease a 9-inch springform pan with butter. Set aside.
2. In food processor fitted with metal blade or in large bowl of an electric mixer, combine softened butter, 3/4 cup sugar, and zest; process until blended.
3. Add eggs 1 at a time, beating between additions.
4. In separate bowl, mix flour, baking powder, and salt.
5. Add dry mixture to butter mixture and beat until blended, stopping to scrape down sides with rubber spatula if needed.
6. Add milk and beat until smooth.
7. Spoon batter into prepared pan and smooth out top.
8. Peel, core, and thinly slice apples; arrange slices atop batter in pan, overlapping slices in concentric circles, starting at outside edge.
9. Brush top with melted butter and sprinkle 2 tablespoons sugar. If you prefer a sweeter dessert, you can add 1 additional tablespoon of sugar.
10. Place springform pan on rimmed baking sheet.
11. Bake for 15 minutes. Reduce heat to 375 degrees F and bake an additional 30 minutes or until a toothpick inserted in center comes out clean and apples are golden. Place on wire rack to cool 10 minutes.
12. Carefully remove rim from springform pan, running a sharp knife around the edge if necessary.
13. In small saucepan, combine jelly and pomegranate juice.
14. Place jelly mixture on high heat and stir until melted. Remove from heat and brush on top and sides of warm cake. Cool cake.
15. Sprinkle pomegranate seeds on top of cake. Garnish with fresh mint, if desired. Serve warm or at room temperature accompanied by ice cream or whipped cream.