- 1 stick butter or margarine (1/2 cup)
- 1 Cup Brown Sugar
- 1/2 teaspoon cinnamon
- 2 heaping Cups pealed, sliced Haralson apples
- 1/2 Cup dried cranberries
- 3 Eggs separated
- 1 Cup granulated Sugar
- 3/4 Cup flour + 2 Tablespoons
- 1 teaspoon Baking Powder
- 1/2 Cup Pepin Heights apple juice or Sparkling Apple Cider
Heat oven to 350 degrees.
Peal, core and slice apples.
Over medium heat melt butter in 8 inch baking pan. Remove from heat. Mix together brown sugar and cinnamon. Press sugar mixture into butter to moisten sugar. Sprinkle dried cranberries over sugar, then place apples on top. Set aside.
Beat egg whites with electric mixer until stiff peaks form, set aside.
In separate bowl beat together egg yolks and sugar. Beat in the apple juice. Add flour and baking powder, mixing until combined. Fold in egg whites. Pour mixture over brown sugar and apples.
Bake until golden brown and toothpick inserted comes out clean, about 45 minutes. Run spatula around side of pan; immediately invert onto serving platter. Leave pan on cake 5 minutes to set top. Remove pan.
Optional.: Use raisins instead of dried cranberries.
Double this recipe for 9 X 13 pan---the flour will be 1 1/2 cups.Serve with some cinnamon ice cream or vanilla, but this is great alone
Recipe courtesy of www.pepinheights.com