Brown Butter French Apple Cake

Name: Brown Butter French Apple Cake
Total time: 85 min
Ingredients: 8 tbsp (113 grams) salted butter, cut into 4 chunks; ¼ tsp ground cinnamon or allspice ((optional)); 1 1/2 lbs granny smith apples ((about 3 med-large), cored and cut into ¼-inch slices); 1 lb pink lady, ( honeycrisp, or braeburn apples (about 2 med-large), cored and cut into ¼-inch slices*); 4 tbsp cane sugar, (divided); ½ tsp kosher salt; 2 tbsp brandy or rum ((optional)); ⅓ cup (43g) all-purpose flour; ⅓ cup (48g) whole wheat flour; 1 tsp baking powder; 2 large eggs; 2 tsp vanilla extract; Whipped cream,; *I don’t bother peeling the apples, but you can if you want to.; No springform pan? ~ Use a 9x9-inch baking dish instead and line it well with parchment paper.; Make ahead: ~ you can bake the cake a day ahead. Once it’s FULLY cooled, wrap it in plastic wrap and leave it out on your kitchen counter. Serve at room temp or just barely warm.

nataliecooks.com

Recipe adapted from Milk Street. I don’t love apple pies, but I absolutely adore an apple cake or apple tart. Ever since I saw this recipe on Milk Street I ...

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Springform pan
Cooling rack
Chef's knife
Cutting board
Kitchen scale
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Measuring spoon
Oven
Skillet
Parchment paper
Mixing bowl
Whisk
Spatula
Spoon
Baking sheet
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Serving platter
Microwave

Ingredients

8 tbsp (113 grams) salted butter, cut into 4 chunks
¼ tsp ground cinnamon or allspice ((optional))
1 1/2 lbs granny smith apples ((about 3 med-large), cored and cut into ¼-inch slices)
1 lb pink lady, ( honeycrisp, or braeburn apples (about 2 med-large), cored and cut into ¼-inch slices*)
4 tbsp cane sugar, (divided)
½ tsp kosher salt
2 tbsp brandy or rum ((optional))
⅓ cup (43g) all-purpose flour
⅓ cup (48g) whole wheat flour
1 tsp baking powder
2 large eggs
2 tsp vanilla extract
Whipped cream,
*I don’t bother peeling the apples, but you can if you want to.
No springform pan? ~ Use a 9x9-inch baking dish instead and line it well with parchment paper.
Make ahead: ~ you can bake the cake a day ahead. Once it’s FULLY cooled, wrap it in plastic wrap and leave it out on your kitchen counter. Serve at room temp or just barely warm.