This simple dessert is less cake than sautéed apples set in a thick, buttery custard encased in a golden crust. We liked using two varieties of apples here, one tart and one sweet—the variation in the apples’ sweetness gave the cake a full, complex flavor. The cake is delicious served unadorned, but it’s equally wonderful accompanied with crème fraîche or ice cream.
Notes
- Don’t use a spatula to scrape the browned butter out of the skillet—simply pour it into the bowl. A skim coat of butter in the pan is needed for cooking the apples.
- Don’t slice the cake until it has fully cooled; if it is at all warm, the texture at the center will be too soft.
Sugar math:
The math for the amount of sugar listed in the original recipe ingredients didn't add up for me, so I altered it in the amount of sugar in my ingredient list. I confirmed my calculations with the associated video, but the original ingredient amount is listed below for reference, in case I screwed it up.- 2 tablespoons plus 117 grams (½ cup plus 1 tablespoon) white sugar, plus more for sprinkling
Ingredients
- 8 tablespoons salted butter - (113 grams), cut into 3 or 4 chunks, plus more for the pan
- ¼ teaspoon ground allspice
- 1½ pounds Granny Smith apples - peeled, cored and cut into ¼-inch slices
- 1 pound Braeburn apples - or Golden Delicious apples, peeled, cored and cut into ¼-inch slices
- ¾ cup white sugar - (12 tablespoons) divided [2 tablespoons + 9 tablespoons (112.5 grams) + 1 tablespoon]
- ¼ teaspoon table salt
- ¼ cup apple brandy - or Calvados
- ⅔ cup all-purpose flour - (87 grams), plus more for pan
- 1 teaspoon baking powder
- 2 large eggs
- 2 teaspoons vanilla extract
- crème fraîche or ice cream - to serve
Instructions
Brown the butter:
- In a 12-inch skillet over medium-high, melt the butter.
- Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes.
- Pour into a small heatproof bowl without scraping out the skillet.
- Stir the allspice into the butter and set aside.
Cook the apples:
- Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high.
- Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
- Add the brandy and cook until evaporated, 30 to 60 seconds.
- Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
Make the batter:
- In a small bowl, whisk together the flour and baking powder.
- In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar.
- Gradually whisk in the browned butter.
- Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick.
- Add the cooled apples and fold until evenly coated with batter.
- Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.
Bake and serve:
- Bake until deeply browned, 35 to 40 minutes.
- Let cool completely in the pan on a wire rack, about 2 hours.
- Run a knife around the inside of the pan and remove the sides before slicing.