1 1/2 lb Tart green apples; cored,
-peeled,
; and sliced
1/4 c Golden raisins; plumped in
1/4 c Dark rum for at least 30
-minutes
2 tb Melted sweet butter
1 ts Cinnamon
1/4 c Softened sweet butter -;
-(1/2 stick)
3/4 c Sugar; plus
2 tb Sugar
2 lg Eggs; separated
1 c Flour
1 ts Baking powder
1/4 c Milk
1 pn Salt
1/2 ts Freshly-grated nutmeg
Lightly butter cake pan. Toss apples, raisins and any rum, with melted
butter, 1/4 cup of the sugar and cinnamon. The pan should be about 3/4
full. For the batter: With an electric mixer, cream the softened
butter with 3/4 cup sugar until light and fluffy. Beat in the egg
yolks. Combine the flour and the baking powder together and
alternately beat in with milk until just combined. In a separate
bowl, beat egg whites with salt until they form stiff but not dry
peaks. Carefully fold into batter and then pour the batter over the
apples taking care not to deflate. Sprinkle remaining 2 tablespoons
sugar and nutmeg over top. Bake in a preheated 350 degree oven for 35
to 40 minutes or until top is golden and the apple mixture is
bubbling. Cool on a rack and serve warm or at room temperature with a
dollop of sweetened yogurt or creme fraiche. This recipe yields ?
servings.
Yields
1 servings