---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apple Upside-Down Cake
  Categories: Cakes, Fruits
       Yield: 1 Servings
  
            -ROSE RAY  DSJN00A-
     1/4 c  Plus 3 tbs butter; divided
     1/2 c  Brown sugar; packed
     1/2 ts Cinnamon
     1/4 ts Nutmeg
     1/4 ts Mace
       3    Apples
       2 ts Lemon juice
   1 1/3 c  Cake flour
     3/4 c  Sugar
   1 3/4 ts Baking powder
     1/4 ts Salt
     1/2 c  Milk
       1 ts Vanilla
       1    Egg; separated
  
    Preheat oven to 375~. Melt 1/4 cup butter in 8-inch square baking pan. Add
   brown sugar and spices; mix well. Peel apples. Remove cores; discard. Cut
   apples into rings. Arrange over brown sugar mixture in bottom of pan;
   sprinkle with lemon juice. Set aside.
    Combine dry ingredients in large bowl. Cut in remaining 3 tablespoons
   butter with pastry blender until mixture resembles coarse crumbs. Add milk
   and vanilla; beat at low speed with electric mixer until dry ingredients
   are moistened. Continue beating 2 minutes at medium speed. Blend in egg
   yolk. Beat egg white in small bowl at high speed with electric mixer until
   stiff peaks form; gently fold into batter. Pour over apples in pan.
    Bake 35 minutes or until wooden pick inserted in center comes out clean.
   Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving
   plate. Let stand 1 minutes before removing pan. Serve warm.
   
    Full-O-Fruit Cakes from Cooking Class Magazine, March 1993.
  
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