Caramelglazed Apple Cake
1. Sift together flour, baking powder, salt, and sugar, then cut in
the butter. Beat in the egg and milk. 2. 375 oven. Line a 9x13" pan
with a single piece of foil, allowing the edges of the foil to hang
over the edges of the pan. Lightly butter the foil. 3. Spread the
batter evenly in the pan. Arrange the apple slices of the batter in
rows, overlapping them slightly and alternating the direction of the
rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this
mixture over the apples. Drizzle the melted butter over all. 4. Bake
for 50 minutes, or until the apples are nicely browned and glazed and
a cake tester comes out clean. Remove cake to a wire rack and cool it
in the pan. 5. To serve, hold the foil edges and gently lift the cake
from the pan. Transfer the cake to a serving tray and gently peel
away the foil. Cut the cake into 4" strips between the apple rows.
Can substitute firm ripe peaches, nectarine, or pears for the apples.