This recipe is from Milk Street
- 8 tbsp. of (1 stick) unsalted butter, plus more for pan
- ¼ tbsp. of ground allspice
- 1 pound of Pink Lady apples, peeled, cored, and slice into ¼ inch slices
- 1 pound of Fuji apples, peeled cored, and slice into ¼ inch slices
- 12 tbsp. of organic cane sugar
- ½ tsps. of Kosher salt
- 2/3 cup of organic white flour
- 1 tsp. of baking powder
- 2 large eggs
- 2 tsp. of vanilla extract
Preheat the oven at 375 degrees with the rack in the middle position. Coat a 9-inch springform pan with butter and dust evenly with flour, then tap out the excess. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently until the milk solids at the bottom of the pan turn golden brown and the butter have a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
Add all the apples, 2 tbsp. of sugar and salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally until all of the moisture released by the apples has evaporated and slices are beginning to brown, 12 to 15 minutes. Transfer to a large plate, spread in an even layer, and refrigerate uncovered until cool to the touch 15-20 minutes.
In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together eggs, vanilla, and 9 tbsp. of the remaining sugar. Gradually whisk in the brown butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with the batter. Transfer to a prepared pan, spread in an even layer, and sprinkle with remaining sugar.
Bake Until deeply browned, 35-45 minutes. Let it cool completely in the pan on a wire rack, for about two hours. Run a knife around the inside of the pan and remove the side before slicing.
Serve with a dollop of crème Fraiche or ice cream.