OK, so here goes:
This cake makes 8 servings, takes 10 minutes "hands on" and one hour total time.
It calls for:
- 3 medium tart apples, peeled, cored and thinly slice (about 3 cups)
- 1 tsp fresh lemon juice
- 3/4 C plus 3 T sugar
- 2 t ground cinnamon
- 3/4 C unsalted buter, cut into pieces
- 2 lg eggs
- 1 C sifted all-purpose flour
- Vanilla ice cream for serving (I have ommitted that, and lived to tell about it, so it is not necessary!)
Preheat oven to 350 (I used convection at 325). Generously butter a 10" tempered glass pie pan.
Toss the apples in a bowl with the lemon juice, 2 T sugar and the cinnamon. Spread the apples evenly in the prepared pan:
Melt the butter in a small saucepan over medium heat; cook until lightly golden, about 7 minutes. Watch carefully to avoid burning. Pour the clear, browned butter into a bowl, leaving any sediment or foam in the pan.
(here's the butter cooking away, and it did take just 7 minutes to slightly brown it!)
Stir the 3/4 C sugar into the butter. Gently stir in the eggs; stir in the flour until blended. Spoon the batter evenly over the apples and spread into a layer. Sprinkle with the remaining sugar.
Bake until lightly golden and crusty, 40-45 minutes (it took 35 in the convection oven).
Cook in the pan on a wire rack. Cut into wedges and serve from the pan warm or at room temperature with ice cream.
Jeesh, this blogsite is worse than my other one! I could only post two measly old pictures here!!! I'll post a pic of the finished product above.