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 to 12 servings.