1 cup all-purpose flour
1 teaspoon baking powder
4 tbsp. (1/2 stick) butter
2 apples, peeled and cored
1 egg
1/2 cup sugar
1 teaspoon vanilla or 1 tablespoon rum
2 tablespoons milk
dairy sour cream
1/2 teaspoon cinnamon
1/4 cup sugar (for sprinkling)

Wipe two layer cake pans with melted butter or oil; dust lightly and evenly with flour and tap out the excess.

Peel and core two apples. Cut into halves.

Preheat oven to 400°F.

Allow butter to sit at room temperature for about 15 minutes, or until it softens slightly (but it still retains its shape and is not oily or soft).

In a large bowl, stir together baking powder and flour. Crumble the butter into the flour (using your hands) and stir until a lumpy mixture is obtained.

In a separate bowl beat the egg, gradually adding 1/2 cup of the sugar. Add the vanilla to the milk and stir in.

Mix together the contents of both bowls and stir until thick.

Transfer batter to pans. Place apple halves on top of batter. Using a spatula, surround the apples completely with a thin layer of sour cream.

Mix together sugar and cinnamon. Sprinkle over the top, as desired.

Bake at 400°F for 30 to 45 minutes or until cake tests done. Remove from oven and allow to cool for 10 minutes. Run a butter knife along the edges of the pan and remove cake.

Dust with confectioners' sugar, if desired.

Makes 1 (2 layer) cake.

Variation: Thinly slice apples and cover entire cake with a thin layer. Spread lightly with dairy sour cream and sprinkle with sugar and cinnamon. Serve topped with vanilla ice cream.

Submitted by: CM