I discovered this recipe years ago in an apple feature in Country Living magazine. It has quickly become a family tradition and a well loved treat during apple season.
4-6 medium sized apples
2 tablespoons lemon juice
3/4 cups sugar
1/2 cup unsalted butter
1 teaspoon vanilla
3 eggs
1 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Fresh or dried cranberries (optional)
Select apples without bad spots. Peel apples, then slice in half and remove the core (I like to use a melon baller for this). Score the each apple half several times. Sprinkle apples with the lemon juice and set aside.
In a large bowl, beat butter, sugar and vanilla until it is light and fluffy. Add eggs and beat. Sift flour, baking powder, and salt together. Gently fold fold flour into the batter. Spread batter into a greased 10-inch round cake pan or similar sized pan. Arrange apples decoratively on top of the batter and sprinkle with cranberries. Bake for one hour at 325 degrees. Enjoy.
1/4 teaspoon salt
Dried or fresh cranberries
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