Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***TOPPING***
3 tablespoons unsalted butter -- plus 1 tsp
8 small apples -- sweet-tart,* peel,
-- core, cut into
-- eighths
1/2 cup light brown sugar -- (packed)
***CAKE***
1/4 pound unsalted butter -- softened
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup walnuts -- ground
1/2 cup milk |
Preparation:
* 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. |
