- FOR THE APPLE LAYER
- 2 medium apples (or 2 smaller ones)
- 2 tablespoons butter
- 3 tablespoons sugar, granulated
- FOR THE CAKE LAYER
- a little oil or butter to grease the rice cooker bowl
- ½ cup flour
- ¼ cup sugar, granulated
- 1 teaspoon baking powxer
- 3 tablespoons butter, melted
- 2 eggs
- ½ teaspoon almond extract
Peel the apples, and cut them into wedges. Melt the butter in a six-inch skillet over moderate heat. Add the apples, toss them to combine, and cook about 5 minutes, until they begin to soften. Add sugar, mix gently, and let cook until the sugar is caramelized.
Meanwhile, swipe some oil or butter around the bowl of the rice cooker. When the apples are ready, pour them directly into the greased bowl, and arrange them so they completely cover the bottom.
Now put together a cake batter: Mix all the other ingredients quickly, and pour this over the apples, covering them completely. Put the bowl into the rice cooker and push the “on” button.
After the cake is cooked (the rice cooker will turn off or set to warm), let it cool in the bowl for about 10 minutes, then unmold it gently onto a serving plate.