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Apple Down Under Cake

3 Tbsp. butter
1/3 cup brown sugar
2 Pink Lady Apples, cored and thin-sliced
2 eggs
3/4 cup sugar
1/2 tsp.vanilla
1/2 cup milk
2 Tbsp. butter
1 cup all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt

Measure the 3 Tbsp. butter and brown sugar into 9–inch round cake pan or 8- or 9-inch springform pan and place in oven while you preheat it to 350ºF and gather all ingredients. When butter is melted, remove pan from oven. Stir to combine with brown sugar. Spread evenly over bottom of pan. Arrange apple slices tightly overlapping in circle over brown sugar/butter mixture. Use smaller slices for center. Set aside. In large mixing bow, beat eggs at high speed until thick and lemon-colored, about 3 minutes. Add sugar and vanilla and beat another 2 minutes. While eggs are beating, heat milk and butter together in saucepan or microwave until butter melts. In medium bowl, stir together flour, baking powder, and salt. Add flour mixture to beaten eggs and beat just until blended. Add hot milk and butter and beat until blended. Pour batter over apples in pan. Bake in the preheated oven until top springs back when lightly touched, about 25 to 35 minutes. Let cool in pan 10 minutes. Loosen edges with a sharp knife. If you used a cake pan, place a serving plate on top of pan, then invert and lift off pan so cake comes out upside down. For spring form pan, carefully remove the ring then place serving plate on top of cake and invert. Using a spatula or knife, move any apples or sugar mixture left in the pan to the top of the cake. Serve warm or at room temperature. Top with whipped cream, if you wish. Makes 8 servings.

 

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