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Viennese Apple Coffee Cake
In a medium bowl, stir together the flour, sugar, and baking powder. Using a pastry blender, cut in butter until mixture is coarse crumbs. Combine egg, milk, and vanilla and add to flour mixture all at once. Mix well. On a lightly floured surface, knead dough gently for 1 to 12 strokes or until smooth. Chill 1/3 of dough. Pat the remaining dough onto the bottom and up the sides of a 10-inch tart or springform pan. Arrange apples over pastry. Stir together preserves, sugar, cinnamon, and lemon zest. Spread over the apples. On a lightly floured surface, roll chilled dough into a 10-inch circle. Cut into 1/2-inch-wide strips. Arrange strips over apples to make a lattice pattern. Trim strips to edge of pan. Bake at 375 degrees for 45 to 50 minutes or until apples are soft. Cover loosely with foil the last 1 to 15 minutes of baking time so it won't over brown.
Serves: 12 to 16
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