Rustic Apple Cake With Rosemary Syrup

• 2 whole Medium Apples, Peeled & Chopped Into 1/2 Inch Pieces
• 3 Tablespoons Sugar
• 2 Tablespoons Butter
• 1 teaspoon Cinnamon
• 1 cup Butter, Softened
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Large Eggs
• 1 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Sugar
• 2 sprigs Fresh Rosemary

1. In a heavy frying pan, heat the butter until bubbly and then add the apples, sugar, and cinnamon. Continue to cook until the apples are soft and just beginning to brown. Set aside. Preheat the oven to 350 degrees F. Lightly grease and flour an 8 inch spring-form pan. In a medium bowl beat together the butter, vanilla and sugar until light and fluffy. Add the eggs one at a time beating well between each. Mix together the flour, baking powder and salt and then fold this into the egg mixture until just blended. Fold in the apple mixture, and then pour the batter into the prepared pan. Bake for about 45 minutes, or until a skewer stuck into the center comes out clean.
2. While the cake is baking, combine the sugar, rosemary, and 3/4 cup of water into a small pan and bring to a boil. Reduce the heat, and simmer for 15 minutes. Remove from the heat and let sit for an additional 15 minutes. Strain the syrup, discarding the rosemary.
3. Using a small skewer or toothpick, poke holes into the top of the still warm cake about 1 inch apart. Carefully spoon half the syrup over the cake allowing it to become absorbed into the cake. Wait 15 minutes and repeat. Allow the cake to cool and remove from the tin and serve.

apples, sugar, butter, cinnamon, butter, sugar, vanilla, eggs, allpurpose, baking powder, salt, sugar, rosemary

Taken from tastykitchen.com/recipes/desserts/rustic-apple-cake-with-rosemary-syrup/ (may not work)