| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 4 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Butter |
| 1 |
lg |
Egg; lightly beaten |
| 1 |
c |
Milk |
| 3 |
c |
Baking apples; approx; peel |
|
|
And sliced |
| 1 |
c |
Sugar |
| 1 |
ts |
Ground cinnamon |
| 2 |
ts |
Cornstarch |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
BELLE BESTOR
TOPPING
1. Sift together flour, baking powder, salt, and sugar, then cut in the
butter. Beat in the egg and milk. 2. 375 oven. Line a 9x13" pan with a
single piece of foil, allowing the edges of the foil to hang over the edges
of the pan. Lightly butter the foil. 3. Spread the batter evenly in the
pan. Arrange the apple slices of the batter in rows, overlapping them
slightly and alternating the direction of the rows. Combine the sugar,
cinnamon, and cornstarch and sprinkle this mixture over the apples. Drizzle
the melted butter over all. 4. Bake for 50 minutes, or until the apples are
nicely browned and glazed and a cake tester comes out clean. Remove cake to
a wire rack and cool it in the pan. 5. To serve, hold the foil edges and
gently lift the cake from the pan. Transfer the cake to a serving tray and
gently peel away the foil. Cut the cake into 4" strips between the apple
rows. Can substitute firm ripe peaches, nectarine, or pears for the apples.
"Special Occasions" John Hadamuscin
Posted to MC-Recipe Digest V1 #777 by Nancy Berry <nlberry@prodigy.net> on
Sep 09, 1997
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