Melt butter in a 9-inch round pan. Add brown sugar, and stir until melted. Arrange sliced apples on sugar/butter mixture. Sprinkle cinnamon over apples.
Cream shortening and sugar. Blend in eggs and vanilla, beating thoroughly. Add dry ingredients alternately with milk. Pour over apples in pan. Bake at 350° for 40–45 minutes, or until done. Turn out onto serving plate immediately.
Serve with whipped cream or pistachio ice cream.
Cakes are at their prime when freshly baked, but will keep covered for four or five days—if they last that long. Refrigeration dries cakes out. Only cheesecakes or ones that have mousse or whipped cream frosting need refrigeration (or when your butter cream frosting seems to be melting). Cakes need to be covered. Cupcakes are okay in a bakery box for a day, but wrap the box in plastic wrap for longer storage. A cut cake can be kept moist by adding half an apple to the cake container. You can freeze cakes, too, snugly wrapped.
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