2 tbsp. butter
1/2 c. sugar
1 tsp. cinnamon
1 apple
A few raisins
1 pkg. active dry yeast
3/4 c. warm water (105-115 degrees)
1/4 c. sugar
1 tsp. salt
1 c. Gold Medal flour
1 egg
1/4 c. shortening
1 1/4 c. Gold Medal Flour

Melt 2 tablespoons butter in 9"x9"x2" pan. Mix with fork in a small bowl 1/2 cup sugar and 1 teaspoon cinnamon. Sprinkle sugar mixture on melted butter in pan. Cut into thin slices 1 apple. Arrange apple slices in rows on sugar mixture in pan. Sprinkle over apples a few raisins. Stir together with spoon in large bowl 1 package dry yeast in the 3/4 cup warm water. Add 1/4 cup sugar, 1 teaspoon salt, 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add and beat until smooth 1 egg, 1/4 cup shortening, 1 1/4 cups flour. Drop batter by small spoonfuls over apples and raisins in pan. Cover pan and let rise in warm place until double, 50 to 60 minutes.

Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate.

If using self-rising flour, omit salt.