Raspberry Apple Cake

• 1/3 cup butter, softened
• 1/3 cup packed brown sugar
• 1 large egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup seedless raspberry jam
• 1 can (21 ounces) apple pie filling
• 4 tablespoons sugar, divided
• 1/2 teaspoon ground cinnamon
• 1 cup sour cream
• 1 teaspoon vanilla extract

1. In a small bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Spread into a greased 9-in. square baking pan. Bake at 350u0b0 for 20-25 minutes or until lightly browned.
3. Remove cake. Spread with jam and top with pie filling. Combine 1 tablespoon sugar and the cinnamon; sprinkle over filling. Combine the sour cream, vanilla and remaining sugar; spread over top.
4. Bake 10 minutes longer or until topping is set. Cool on a wire rack for 1 hour. Refrigerate for 3 hours or until chilled.

butter, brown sugar, egg, flour, baking powder, salt, seedless raspberry jam, apple pie filling, sugar, ground cinnamon, sour cream, vanilla

Taken from www.tasteofhome.com/recipes/raspberry-apple-cake/ (may not work)