Caramel-glazed apple cake

Yield: 1 Servings

Measure Ingredient
2 cups Flour
4 teaspoons Baking powder
½ teaspoon Salt
¼ cup Sugar
½ cup Butter
1 large Egg; lightly beaten
1 cup Milk
3 cups Baking apples; approx; peel
\N \N And sliced
1 cup Sugar
1 teaspoon Ground cinnamon
2 teaspoons Cornstarch
½ cup Butter; melted



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@...> on Sep 09, 1997

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