Apple cakes are a special treat at breakfast drizzled with maple syrup and served with hot coffee. They are also good as a dessert served warm from the oven and topped with vanilla ice cream and caramel sauce. Bake the apple cake in a round cake pan, deep dish pie pan or as a fun snack for children as cupcakes.
Peel and core the apples. Cut in quarters and then into 1/2-inch slices. Add the flour and toss to coat the slices.
Put 1 tablespoon of the melted butter in the bottom of the pie pan. Swirl to coat the bottom and sides. If you are using cupcake pans, generously grease the pans.
Put the apples in the pie pan. Sprinkle them with 2/3 cup of sugar and the remaining 3 tablespoons of butter. If you're using cupcake pans, divide the apple mixture evenly between the cupcakes. Do the same for the sugar and butter.
Put the flour, baking soda and sugar in a bowl and mix thoroughly.
Put the milk, eggs and 1 tablespoon of melted butter in a separate bowl and mix thoroughly.
Make a well in the flour using your hand or a spoon. Put the milk mixture into the well and then combine with the flour. When well-blended, cover the fruit in the pie pan or cupcake pans with the batter.
Bake in a preheated 425 degree oven for 45 minutes or 20 minutes for the cupcakes. Cake is done when it springs back when lightly touched. Another sign the cake is done is when it pulls away from the sides of the pan.
Use a knife to loosen the cake from the sides of the pan by sliding it around the pan's rim. Invert the cake onto a platter so the fruit side is up.