Danish Aeblekage

DANISH AEBLEKAGE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Terrell, Texas in 1996. 3/4 cup butter 5 granny smith apples 3/4 cup granulated sugar 2 tablespoons butter melted 3 eggs 2 tablespoons granulated sugar 1 teaspoon vanilla 1-1/2 cups all purpose flour 1/2 teaspoon baking powder Preheat oven to 400. Butter a tart pan with removable bottom or a square cake pan. Beat together 3/4 cup butter and 3/4 cup sugar in large bowl until blended. Add eggs and vanilla and beat until light and fluffy. Combine flour and baking powder in a small bowl then stir flour mixture into butter mixture to make a stuff batter. Spread into prepared pan. Peel apples then halve lengthwise and core. Place each half flat-side down then cut each half cross-wise into thin slices but keep slices together in shape of the apple. Press apple halves one at a time flat side down into batter in pan spacing evenly. Leave 1 inch of batter exposed in center. Brush apples with melted butter and sprinkle with sugar. Bake in preheated oven for 30 minutes. Serve warm with ice cream for a dessert or serve as a coffee cake.

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