Preheat oven to 350-degrees.
Coat bottom and sides of 9-inch square baking dish with 2 teaspoons butter. Spread ½ cup brown sugar evenly on bottom of dish. Layer apples in rows on top of brown sugar slightly overlapping them then top with golden raisins.
In mini chopper, grind barley biscuits until fine, add salt and flour and mix until well combined.
In large mixing bowl, add eggs, egg whites, vanilla extract and ½ cup brown sugar and beat until a light caramel color, about 3 minutes. Add flour/biscuit mix, remaining butter and blend on low for 30 seconds. Spoon this mixture over the apples and smooth evenly.
Bake for 30-35 minutes until middle is set. Place cake on wire rack and let cool for 30 minutes. Invert cake onto cake dish or plate. Serve immediately, or microwave at 30 second intervals until warm.
Yields: 8 Servings.
225 calories; 5 g fat; 2 g sat; 1 g mono; 77 mg cholesterol; 43 g carbohydrates; 7 g protein; 1 g fiber; 107 mg sodium; and 80 mg potassium.