Ann has an unbelievably buttery apple cake recipe. I've made it a few times and dh tells me it's authentic Italian. Ann's recipe ... my pic. Torta Di Mele Al Burro (Buttery Apple Cake) Source: Savoring Italy by Michele Scicolone 1/2 cup plus 1 tablespoon unsalted butter 3 apples (Golden Delicious)* peeled, cored, and cut into slices 1/4 inch thick 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 whole eggs, plus 1 egg yolk 1 teaspoon vanilla extract 1 cups granulated sugar 1/2 teaspoon grated lemon zest confectioners sugar Preheat oven to 375°. Generously butter a 9-inch round cake pan. In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside. Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat. In a small bowl, stir together the flour, baking powder, and salt. In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples. Spoon into the prepared pan, smoothing the top. Bake until the cake is browned, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely. Just before serving, place confectioners sugar in a small sieve and dust the top of the cake. * Cindy's notes: I've used Cortland or a combo of Cortland and Macintosh apples Here is a link that might be useful:

I love rhubarb, I even have a rhubarb section in my recipe file. I hope daisyduckworth sees this, she has some great recipes. Here's a few of mine: CRUNCHY SUGAR RHUBARB MUFFINS 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/3 cup vegetable oil 3 large eggs, beaten 1/2 cup milk 1 cup rhubarb, cut into 1/2-inch pieces 1/2 cup large-grained sugar like Demerara (optional) Preheat oven to 350. Grease muffin pans or line with muffin papers. Sift together dry ingredients. Add oil, egg and milk. Stir until just mixed. Gently fold in the rhubarb, then fill the muffin cups two-thirds full. Top with the Demerara sugar and bake for 20 minutes, or until the muffins spring back when lightly pressed in the center. Let cool for 5 minutes before removing from pans. Makes 10 to 12 muffins Rhubarb Crisp with Ice Cream 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups) 2/3 cup sugar 2 tablespoons all purpose flour 1 tablespoon unsalted butter, melted 1/2 teaspoon grated orange peel 1/2 teaspoon ground cinnamon Streusel 2/3 cup (packed) golden brown sugar 1/3 cup chopped toasted walnuts 1/4 cup all purpose flour 2 tablespoons unsalted butter, melted Buttermilk Ice Cream For rhubarb: Preheat oven to 375F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup rameki Place ramekins on large baking sheet and bake rhubarb 10 minutes. Meanwhile, prepare streusel: Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes. Serve crisps warm with a scoop of Buttermilk Ice Cream. RHUBARB-CRANBERRY COBBLER For an elegant touch, serve the cobbler in oversize goblets and top with ice cream. 2 cups sugar 31/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 8 cups frozen rhubarb (about 2 pounds), unthawed 1 cup fresh or frozen cranberries 1/4 cup frozen concentrated cranberry juice cocktail, thawed 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1 teaspoon vanilla extract 1/2 cup whole milk 1 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Vanilla ice cream Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in lar bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream. Makes 8 to 10 servings. Happy eating.

More for your perusal: CRANBERRY COFFEECAKE 1 cup (2 sticks) butter 1 cup sugar 2 eggs 1/2 tsp. almond extract 2 cups flour 3 tsp. baking powder 1/2 tsp. salt 1 cup sour cream 1 can (8 oz.) whole cranberry sauce 1/2 cup chopped nuts Glaze: 1 cup confectioners sugar 2 Tblsp. milk 1/2 tsp. vanilla Heat oven to 350° F. Grease a 13 x 9 x 2-inch pan. In large mixing bowl, cream butter. Gradually add sugar; beat until light and fluffy. Add eggs, beating well. Mix in almond extract. Stir in flour alternately with sour cream. Pour batter into prepared pan. Spoon cranberry sauce evenly over batter; spread slightly, but do not try to cover batter. Sprinkle with nuts. Bake 35 to 40 minutes or until cake pulls slightly away from sides of pan. Drizzle with Glaze. Serve warm. Glaze: Combine all ingredients and stir until smooth. CREAM CHEESE & STRAWBERRY COFFEE CAKE 1 (8 oz.) pkg. cream cheese or reduced-fat cream cheese, softened 1 cup granulated sugar 1/2 cup butter or margarine, softened 1-3/4 cups all-purpose flour 2 eggs 1/4 cup milk 1/2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/2 cup seedless strawberry preserves Sifted powdered sugar In a large mixing bowl beat cream cheese, granulated sugar, and butter or margarine with an electric mixer on medium speed until fluffy. Add half of the flour, the eggs, milk, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter. With a knife, swirl preserves into batter to marble. Bake in a 350° F. oven for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool slightly on a wire rack. Sift powdered sugar on top. Cut into squares; serve warm. Garnish with fresh mint and strawberries if desired. Makes 12 servings. KILLARNEY CAKE 1/2 cup butter or other shortening 1 cup sugar 2 eggs 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 1 cup sour cream 1 tsp. vanilla Topping: 1/2 cup white sugar 1/2 cup brown sugar 1 Tblsp. cinnamon 1/2 cup chocolate chips 1/2 cup chopped nuts Preheat oven to 350° F. Grease and flour a 9 x 13 baking pan. Cream sugar and butter. Alternately add eggs and flour with dry ingredients and sour cream. Add vanilla (batter will be thick). Spread half of batter in bottom of pan. Sprinkle with half of topping. Spread other half of batter and sprinkle remaining topping over the top. Bake for 30 minutes. YEASTED CAKE MIX COFFEE CAKE 1 pkg. (18.25 oz.) yellow cake mix, divided 1 cup all-purpose flour 1 pkg. Active dry yeast 2/3 cup warm water (120° to 130° F.) 2 eggs, lightly beaten 1 can (21 oz.) fruit pie filling of your choice 1/3 cup cold butter Glaze: 1 cup confectioners sugar 1 Tblsp. Corn syrup 1 to 2 Tblsp. Water In a large mixing bowl, combine 1-1/2 cups dry cake mix, flour, yeast, and water until smooth. Stir in eggs until blended. Transfer to a greased 13- x 9- x 2-inch baking dish. Carefully spoon pie filling over top. Place remaining cake mix in a bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° F. for 35 to 40 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over coffee cake. Yield: 12-16 servings.

My apple cake with the gravy, because it is very heavy with apples is not good as a layer cake, doesn't cut well and with 4 cups of apples, it's heavy!. But it is spectacular as a 9 by 12 cake....with gravy on each square....passed warm in a pitcher....with maybe a small scoop of vanilla ice cream....and the "gravy" over the top. You can probably cut 16 pieces out of one cake....but....it's also very good for breakfast!! I have used this one for a layered birthday cake....with a caramel frosting...or maybe a burnt sugar....I forget. I cut back a little on the nutmeg....I think 1 tsp is a bit much and for a layer cake, that recipe makes 2 8 inch layers. And I always use my own applesauce. When I am making applesauce, I reserve a cup and make this cake. Cake, Applesauce, mine 1 egg beaten 1/2 cup shortening�I use butter 1 cup of sugar 1 cup cold unsweetened applesauce 1 3/4 cups AP flour 1 tsp soda 3/4 tsps salt 1 tsp nutmeg 1 1/2 tsps cinnamon 1/4 tsp powdered cloves 1 tsp vanilla 1 cup raisins and nuts cut up�optional Sift together, flour soda, salt and spices Cream shortening, beat in sugar, beat in the egg and the applesauce and vanilla�.add the flour etc and pour into a greased 8 � by 11 pan and bake at 350 for 45 to 60 minutes�.until a pick inserted in the center comes out clean.