In the mood for something sweet

In my refrigerator I have some beautiful Pink Lady Apples. I looked up a recipe that I got as a teen from my aunt Irene in Sweden.

Soft Apple Cake

Batter:
1 Stick Soft Unsalted Butter
1 C Granulated Sugar
1 Egg
2 C All Purpose Flour
2 tsp Baking Powder
1 1/2 C Whole Milk

Filling:
2 Apples

Topping:
1 TBSP Cinnamon
2 TBSP Raw Sugar
1/4 C Sliced or Chopped Almonds
3 TBSP Cold Unsalted Butter

1. Heat oven to 350 degrees F.
2. Stir butter soft butter with granulated sugar until fluffy.
3. Add egg while continue stirring.
4. Mix flour with baking powder and fold into batter until lump free.
5. Add milk and stir until smooth.
6. Pour batter into a greased oven safe bowl.
7. Push peeled apple slices into batter.


8. Sprinkle cinnamon, raw sugar over and top with almonds.
9. Slice cold butter thin and layer it over the topping.


10.Bake approximate 40-60 minutes, until top center is firm.
11. Let sit to rest a minimum of 10 minutes.
12. Serve with slightly sweetened whipped cream or vanilla ice cream.

Enjoy!




Pink Lady--
Yet another import from the land "down under" this variety was originally named Cripp's Pink. Developed and bred by the agriculture department of Western Australia in 1973, Pink Lady apples are a cross between Golden Delicious and Lady Williams. Introduced to the United States by way of New Zealand in the late eighties, the fruit is medium in size and conical in shape, with a distinctive pink blush over a yellow background. The fine-grained flesh of this apple is crisp and crunchy and, because it does not brown easily after being cut, Pink Lady is a desirable addition to fresh vegetable and fruit salads. When eaten out-of-hand, the first bite tastes pleasantly tart and is followed by a delicious sweetness. Pink Lady ripens in September and can be found in most markets right through late spring months.