Apple Skillet Cake

3 tbsp butter
1 1/3 cup firmly packed brown sugar
3 cups pared, thinly sliced apples (3 medium)
1/3 cup raisins
1 1/3 cups sifted flour
2 tsp. double acting baking powder
1/2 tsp. salt
1/4 cup sugar
1/3 cup shortening
2 eggs, separated
1 tsp. vanilla
2/3 cup milk

In a heavy 10-inch skillet, melt the butter. Remove from heat and add 2/3 cup firmly packed brown sugar. Arrange apples in skillet. Add raisins.

Sift together the flour, baking powder and s alt. Set aside.

In a bowl, add sugar and 2/3 cup brown sugar gradually to shortening, creaming well. Blend in egg yolks and vanilla; beat well. Add milk alternately with the dry ingredients to c reamed mixture. Blend well after each addition. Beat egg whites until stiff but not dry. Fold into batter.

Beat butter and brown sugar with wooden spoon or mixer until pale and fluffy. Stir in flour, one teaspoon cinnamon, and water until smooth and thick. Stir in the pecans.

Peel and slice the apples and mound them in a 9 inch pie plate. Mix white sugar with remaining one teaspoon cinnamon; sprinkle over apples. Spoon pecan topping over apples in dollops.

Bake at 375 for 45 to 50 minutes until the apples are tender when pierced with a skewer. Serve in bowls with or without sour cream.

Source: Connecticut Apple Marketing Board