1/2 stick ? cup butter (one stick), melted, plus more for greasing the pan
5 whole 5 heirloom cooking apples, medium to large size, peeled and thinly sliced
2 2 large eggs
1 cup sugar
1/2 cup all-purpose flour
1/2 cup half and half or milk
1/2 teaspoon vanilla extract
2 teaspoons baking powder
2 teaspoons freshly ground nutmeg
Preheat oven to 400 degrees. Butter an 8-inch springform pan. Wash and clean raspberries. Set aside. Melt butter in microwave and cool butter while peeling apples. Peel, core and thinly slice apples. Slices should be about 1/8 to 1/4 inch thick.
Beat the eggs and sugar in a large bowl with a wire whisk until sugar is dissolved. Stir in flour, half and half or milk, melted and cooled butter, vanilla, baking powder, and nutmeg. Blend thoroughly to make a light batter. Then fold in the sliced apples. Toss gently until each apple slice is coated with batter.
Pour 1/3 of apple mixture into the prepared springform pan. Sprinkle 1/3 of the drained raspberries on top of the apples. Add another 1/3 of apples and top with 1/3 of raspberries. Add remaining apples and top with remaining raspberries. Place pan in the oven and bake for about 45 minutes. Test with a dinner knife inserted into the center of the cake. It should come out clean of the custard portion of the cake when the cake is done. The top should be nicely browned. Individual apple slices may remain a little crunchy.
Place the cake on a cooling rack. When cool enough to handle, run a thin dinner knife around the outside edge of the cake and remove the springform ring. Serve warm or cold. Garnish with powdered sugar. No adjustments are needed for high elevation. Makes 8 to 12 servings.