|Butter||5 Tablespoon, softened|
|Flour||1 Cup (16 tbs)|
|Double-acting baking powder||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Tart cooking apples||2 Pound, peeled, cored and cut lengthwise into 1/8-inch-thick slices (About 6 Medium-Sized)|
|Pure maple syrup||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
1. Preheat the oven to 400°.
2. Over the bottom and sides of a shallow 3-quart baking dish, spread 1 tablespoon of the softened butter evenly with a pastry brush.
3. Sift together combining the flour, baking powder and salt onto a plate or a sheet of wax paper.
4. In a deep bowl, cream the remaining 4 tablespoons 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 and beat in the egg.
5. Add about 1/2 cup of the flour mixture and when it is well incorporated, stir in 2 tablespoons of the milk.
6. Then beat in the remaining 1/2 cup of flour and the remaining 2 tablespoons of milk and stir until the batter is smooth.
7. Into a bowl, drop the apple slices pour in the maple syrup and stir until the slices are coated on all sides.
8. Butter a baking dish, spread the apple slices evenly in the bottom and pour in the batter, smoothing the top with a rubber spatula.
9. Bake in the middle of the oven for 30 to 35 minutes, until a cake tester or toothpick inserted in the topping comes out clean.
10. Serve the apple Jonathan hot or at room temperature, spooning it out of the baking dish into individual dessert bowls.
11. Present the cream separately in a pitcher.