-TOPPING
3 tb Unsalted Butter — plus 1 Core — cut into eighths
Tsp 1/2 c (Packed) Light Brown Sugar
8 sm Apples, Sweet-Tart,* Peel,
CAKE-
1/4 lb Unsalted Butter — softened 2 ts Baking Powder
1 c Sugar 1/2 ts Kosher Salt
2 lg Eggs 1/2 c Walnuts — ground
1 1/2 ts Vanilla Extract 1/2 c Milk
1 3/4 c All-Purpose Flour
* Use apples such as Macoun
1. For the topping, melt 1 tsp of the butter in a medium cast-iron
skillet over medium-high heat. Add the apples and saute until
caramelized, about 10 mins. Combine the remaining 3 Tbs butter and
the brown sugar in a small saucepan and stir over low heat until
melted and well blended. Butter a 10-inch pan with 3-inch sides and
spread the brown sugar mixture in the bottom. Arrange apple slices in
the pan in concentric circles. Set aside. 2. Preheat the oven to 350
F. 3. Cream the butter and sugar with an electric mixer until light
and fluffy. Add the eggs, one at a time, and beat until light. Mix in
the vanilla. Combine the flour, baking powder, salt, and ground
walnuts. Add the dry ingredients to the egg mixture alternately with
the milk, mixing just to combine. Spread the batter evenly over the
apples. Bake until the cake springs bake when touched in the center,
about 1 hour. Let stand for 10 mins. Invert onto a cake plate and let
cool. Serve slightly warm or at room temperature. Serves 8 to 10.
Yields
8 servings