| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, Springform |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Brown sugar; packed |
| 2 |
ts |
Cinnamon |
| 1/2 |
|
Unsalted butter; softened |
| 5 |
lg |
Apples; peeled, cored, sliced |
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2/3 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1/3 |
c |
Buttermilk |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Grease Springform pan. Wrap with foil on outside. Spread brown sugar
evenly on bottom of pan. Press evenly. Sprinkle 1 tsp cinnamon on
brown sugar. Cut 2 tbsp butter into bits and scatter over sugar.
Arrange apples (halves) in pan overlapping. Sift flour, baking
powder, soda, salt and 1 tsp cinnamon. Set aside. Cream sugar and 1/2
cup butter. Add egg, beat until fluffy. Add buttermilk and vanilla.
Mix well (might appear curdled). Add sifted ingredients, mix until
smooth. Spread over apples carefully. Place pan on baking sheet. Bake
at 350F for 1 hour. Let cake cool for 5 minutes. Remove ring and
invert onto serving plate. Leave bottom of pan on for 10 more
minutes. Lift bottom off and let cook for 1 hour before serving. Can
be made 1 day ahead. Keep at room temp. Reheat at 200F. Serve with
cool whip and sprinkle with cinnomon Source: The Pampered Chef Typos
by Sarah Gruenwald sitm@ekx.infi.net
Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Sep
17, 1999
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