1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 c. butter
1 egg, beaten
1 tsp. vanilla extract
3 med.-size cooking apples
1/2 c. raisins
1/3 c. apple brandy
2 tbsp. sugar
1 tsp. ground cinnamon
1 1/2 c. commercial sour cream
2 egg yolks
1/3 c. sugar
1 1/2 tbsp. apple brandy
Whipped cream

Combine flour, 1/2 cup sugar and baking powder; cut in butter with pastry blender until mixture resembles coarse meal. Add egg and vanilla; stir until dry ingredients are moistened. Press mixture evenly into the bottom and one- third of the way up sides of a 9 inch springform pan; set aside.

Peel and core apples; cut into 1/8 inch thick slices. Combine apples, raisins, and 1/3 cup brandy in a large saucepan; cover and cook over low heat 8 minutes or until apples are almost tender. Drain well; arrange in a pinwheel design over top of cake mixture.

Combine 2 tablespoons sugar and cinnamon; sprinkle over apples and raisins.

Combine next 4 ingredients, stirring well and pour over apple mixture. Bake at 350 degrees for 55 minutes or until edges are browned. Cool slightly.

Refrigerate until completely cooled; remove from pan. Top with whipped cream. Yield: 10-12 servings.