Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | + 2 Tbls. unsalted butter, |
| \N \N | Softened |
| ¾ cup | Sugar |
| 1 teaspoon | Cinnamon |
| 1 large | Egg |
| 2 tablespoons | Sour cream |
| 1 teaspoon | Vanilla |
| 1 cup | Flour |
| ½ teaspoon | Baking powder |
| ¼ teaspoon | Baking soda |
| ⅛ teaspoon | Salt |
| 2 larges | (or 3 medium) tart apples |
| \N \N | (Jonathan, Northern Spy or |
| \N \N | Granny Smith) peeled, thinly |
| \N \N | Sliced |
Put rack in center of oven & heat to 350. Butter 9" springform pan.
Mix ½ cup butter with ½ cup sugar, ½ tsp. cinnamon, egg, sour cream & vanilla with mixer or metal blade of food processor until smooth & light. Add flour, baking powder, baking soda & salt & mix just until combined. Transfer batter to pan. Smooth out with spatula. Arrange apple slices, overlapping, in a circle around outer edge, filling in center with slices tucked attractively into place to cover batter. Dot with remaining butter. Combine remaining ¼ cup sugar & ½ tsp. cinnamon. Sprinkle over apples. Bake until well browned & wooden pick inserted into center comes out clean, about 1 hour. Cool in pan for 10 minutes. Use knife to loosen cake from sides of pan & remove sides of pan. Serve warm. Can be made a day ahead & refrigerated once it is completely cooled, uncovered. Reheat, uncovered, in 350 oven until barely warm, not hot, about 10 minutes.
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