by AdobeStock/Chris
Ingredients
- 5½ tablespoons butter, divided
- 6 tablespoons brown sugar
- 2 medium-sized red apples
- 6 tablespoons granulated sugar, divided
- 1 egg, separated
- ¾ cup flour
- 1½ teaspoons baking powder
- 1⁄8 teaspoon salt
- ½ cup milk
- Cream, for serving or whipping
Directions
- Melt 11⁄2 tablespoons butter in a skillet. Add brown sugar, and then remove from heat.
- Cut one apple into ½-inch rounds, leaving skin on. Arrange apple rounds in skillet with butter-brown sugar syrup. Set aside.
- Grate second apple into pulp, leaving skin on. It should produce ¼ cup of apple purée. Set aside.
- Cream remaining butter for 1 minute in a mixing bowl. Add 2 tablespoons granulated sugar and unbeaten egg yolk. Cream together for 5 minutes, or until smooth, stiff, and fluffy. Set aside.
- Sift flour and measure it again, and then resift it three times with baking powder and salt.
- Alternate adding flour mixture and milk to creamed butter mixture, beating well after each addition to create batter.
- Beat egg white until stiff. Add remaining granulated sugar, and beat a few seconds longer.
- Turn egg white into batter and fold in, using about 20 strokes. Lightly fold in apple purée.
- Pour batter into skillet over apple rounds and syrup, spreading batter around evenly.
- Bake 30 minutes in a moderate oven (375 F). Turn out immediately on a serving dish, and serve warm with plain or whipped cream.
