This very simple cake is perfect for a mid-week dessert. Leftovers are very nice for breakfast the next day, served with a dollop of thick Greek-style yogurt. If you don’t have time to brown the butter, you may substitute melted butter or ¾ cup vegetable oil.
Regan Burns Cafiso
|1 1/2 cups all-purpose flour||2 eggs|
|2 teaspoons baking powder||1/3 cup buttermilk|
|1/2 teaspoon salt||1 teaspoon vanilla|
|1/2 teaspoon ground ginger||Vanilla ice cream or whipped cream, for serving|
|1/2 teaspoon ground cinnamon||2 tablespoons unsalted butter, softened|
|1 1/2 sticks (12 tablespoons) unsalted butter, browned||3 apples|
|1/2 cup applesauce||1/2 cup light brown sugar|
|1/2 cup sugar||2 teaspoons lemon juice|
Heat oven to 350 degrees. Generously butter a 9-inch nonstick metal cake pan with 2 tablespoons softened butter. Peel, halve, and core apples, slicing each half into 4 pieces (8 per apple.) Toss apple wedges, brown sugar, and lemon juice in a large mixing bowl; set aside while you prepare batter.
Combine flour, baking powder, salt, ginger, and cinnamon in a mixing bowl, whisking to combine. In a separate bowl, combine brown butter, applesauce, and sugar; mix well. Add eggs one at a time, mixing well. Add dry ingredients to wet in 2 additions, alternating with buttermilk; stir in vanilla.
Lay apple slices in a single layer in prepared pan; pour any accumulated juice over apples. Spoon batter over apples, smooth top, and bake until cake edges are browned and pulling away from edges of pan and a cake tester inserted into the center comes out clean, about 45 minutes. Remove from oven and cool on wire rack 1 ½ hours. Run a knife around edges of cake and unmold onto a serving platter. Serve warm with ice cream or whipped cream.
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