Tried and True - Ligita's Quick Apple Cake

This apple "cake" is an old family favorite, cherished for its deliciousness and simplicity as well as its capacity to use up a lot of our apple crop! A cinch to make, you simply pile a bunch of sliced apples into a pie plate, pour on top an eggy batter, and pop in the oven. As it bakes, the batter wondrously seeps between the slices creating a "layered" apple cake.

The browned butter is a nice touch, but if you're in a hurry, you can just use plain melted butter.
The original recipe calls for 3 apples, but I like more fruit with my "cake", so I use 4 apples. Try it both ways and see what you like!

Ligita's Quick Apple Cake
Adapted from Classic Home Desserts by Richard Sax
Makes one 10" cake (serves 8-10)

Preheat oven to 350°F. Butter a 10" Pyrex pie pan.

In a large bowl, toss together:
3-4 medium-size tart apples (Granny Smith, Pink Pearl), peeled, cored and thinly sliced (about 3- 4 heaping cups)
2 teaspoons fresh lemon juice
2 tablespoons sugar
2 teaspoons ground cinnamon
Spread the apples evenly in the prepared pan.

In a small saucepan over medium heat, melt:
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

Cook until lightly golden (about 7 minutes). Watch carefully to avoid burning. Pour the clear, browned butter into a bowl, leaving any solids or foam in the pan.

Stir into the clear, browned butter:
3/4 cup sugar (150g)

Gently stir in:
2 large eggs, lightly beaten

Finally, stir in until blended:
1 cup all-purpose flour (130g)

Pour the batter evenly over the apples and spread into a layer. Sprinkle with:
1 tablespoon sanding sugar

Bake until lightly golden and crusty, 40-45 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature with vanilla ice cream.

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