*Melt 3 T butter in a 9-inch square baking pan. Add the maple syrup and remove from the heat. Cut the unpeeled apples into 1/2-inch slices. Arrange the apples and cherry halves in the pan. Cream the remaining 4 T butter with 1/2 cup of the sugar and the egg yolks until fluffy. In a separate bowl, combine the flour, baking powder, and salt. Alternately add the dry ingredients and milk to the creamed misture. Beat the egg whites until stiff; beat in the remaining 1/4 cup sugar. Fold the whites into the batter spread the batter over the apples. Bake in a preheated 350 degree oven for 40-50 minutes. Immediately remove the cake from the pan by inverting the cake over a serving dish. The cake should slide out easily with the apples on top. Serve warm with whipped cream. Serves 6 Posted in KitMail by [email protected]. From *Maple Sampler by Jan Siegrist*.