1/2 c Butter
1 1/4 c Light brown sugar
4 Apples
1/2 c Dried cranberries
8 tb Butter
1 c White sugar
2 Whole Eggs
2 c Sifted cake flour
2 ts Baking powder
1/2 ts Salt
1 ts Vanilla extract
3/4 c Buttermilk
Preheat oven to 350 degrees. Peel and core the apples, thinly slice
into rings and soaked in lemon juice and water. In a small saucepan,
melt butter and dissolve brown sugar. Place thin apple rings into
bottom of 2 (9-inch) non-stick round cake pans. Sprinkle in dried
cranberries. Pour butter and sugar mixture over apples and
cranberries. With an electric mixer, cream butter and sugar together.
Add eggs, one at a time, and combine well. In a bowl combine sifted
flour, baking powder and salt. Add flour mixture slowly to egg
mixture while beating continuously. Combine vanilla and buttermilk.
Add buttermilk mixture to batter and beat until just combined. Pour
batter into cake pans over fruit mixture. Bake for 25 minutes or
until skewer comes out clean. Let cakes rest in pans on racks to
cool. Unmold onto a serving platter. This recipe yields 2 cakes of 8
to 10 servings.
Yields
8 servings