Melt 6 tablespoons of unsalted butter in a 9x9x2-inch baking pan over low heat. Once melted, mix together 1/2 cup sugar and 1 teaspoon cinnamon, sprinkle over the butter, and arrange thinly sliced tart apples and raisins over the mixture.

Combine 1 cup of warm water with 2 1/4 teaspoons of active dry yeast in a large bowl, and let sit for 5–10 minutes until frothy. Then stir in 1/4 cup of sugar and 1 teaspoon of salt.

Add 1 cup of Gold Medal Flour to the yeast mixture and beat vigorously for about 2 minutes. Then incorporate 1 beaten egg and 1/4 cup of shortening, followed by the remaining flour until a soft, elastic dough forms.

Spoon the batter over the arranged fruit, leaving gaps for apple slices to show. Cover with a towel and let rise in a warm area for approximately 50-60 minutes.

Preheat the oven to 375°F. Bake for 30-35 minutes, or until golden brown and a toothpick comes out clean.

Cool for a few minutes, then invert the cake onto a serving plate to allow the topping to flow over.