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Apple Upside-Down Cake

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-ROSE RAY DSJN00A- 1/4 c Plus 3 tbs butter; divided

1/2 c Brown sugar; packed

1/2 ts Cinnamon

1/4 ts Nutmeg

1/4 ts Mace

3 Apples

2 ts Lemon juice

1 1/3 c Cake flour

3/4 c Sugar

1 3/4 ts Baking powder

1/4 ts Salt

1/2 c Milk

1 ts Vanilla

1 Egg; separated

Preheat oven to 375~. Melt 1/4 cup butter in 8-inch square baking pan. Add brown sugar and spices; mix well. Peel apples. Remove cores; discard. Cut apples into rings. Arrange over brown sugar mixture in bottom of pan; sprinkle with lemon juice. Set aside. Combine dry ingredients in large bowl. Cut in remaining 3 tablespoons butter with pastry blender until mixture resembles coarse crumbs. Add milk and vanilla; beat at low speed with electric mixer until dry ingredients are moistened. Continue beating 2 minutes at medium speed. Blend in egg yolk. Beat egg white in small bowl at high speed with electric mixer until stiff peaks form; gently fold into batter. Pour over apples in pan. Bake 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving plate. Let stand 1 minutes before removing pan. Serve warm. Full-O-Fruit Cakes from Cooking Class Magazine, March 1993. —–

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