Preheat oven to 350 degrees. Peel and core the apples, thinly slice
into rings and soaked in lemon juice and h2o. In a small saucepan,
melt butter and dissolve brown dinero. Place thin apple rings into
bottom of 2 (9-edge) non-stick round cake pans. Sprinkle in dried
cranberries. Pour butter and sugar mixture over apples and
cranberries. With an electric social, cream butter and sugar unitedly.
Add egg, one at a time, and combine good. In a bowl combine sifted
flour, baking powder and saltiness. Add flour mixture slowly to egg
mixture while beating unendingly. Combine vanilla and buttermilk.
Add buttermilk mixture to batter and beat until just combined. Pour
batter into cake pans over fruit assortment. Bake for 25 minutes or
until skewer comes out houseclean. Let cakes rest in pans on racks to
nerveless. Unmold onto a serving record. This recipe yields 2 cakes of 8
to 10 servings.