5 T butter, softened ¼ c milk
1 c flour 6 medium-sized tart cooking apples
2 tsp double-acting baking powder (about 2 pounds), peeled, cored
½ tsp salt and cut lengthwise into 1/8-inch-
½ c sugar thick slices
1 egg ½ c pure maple syrup
1 c heavy cream
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Preheat the oven to 400°. With a pastry brush, spread 1 T of the softened
butter evenly over the bottom and sides of a shallow 3-quart baking dish.
Combine the flour, baking powder and salt, and sift them together onto a
plate or a sheet of wax paper.In a deep bowl, cream the remaining 4 T of butter and the sugar, beating and mashing the mixture against the sides of the bowl with the back of a spoon until it is light and fluffy. Beat in the egg. Add about ½ cup of the flour mixture and, when it is well incorporated, stir in 2 T of the milk. Then beat in the remaining ½ c of flour and the remaining 2 T of milk and stir until the batter is smooth.
Drop the apple slices into a bowl, pour in the maple syrup, and stir until the slices are coated on all sides. Spread the apple slices evenly in the bottom of the buttered baking dish and pour in the batter, smoothing the top with a rubber spatula.
Bake in the middle of the oven for 30 to 35 minutes, or until a cake tester or toothpick inserted in the topping comes out clean. Serve the apple Jonathan hot or at room temperature, spooning it out of the baking dish into individual dessert bowls. Present the cream separately in a pitcher. Serves 6 to 8.
