Dorie Greenspan calls this a “back-pocket recipe,” - Last minute crowd pleaser. .
The batter is essentially a crepe batter, which turns custard-like in the oven. It wasn't too sweet and it had a lovely texture. It was Easy peasy, and got lots of yummies. . .
|Butter (for the pan)|
|3||medium juicy sweet apples (such as Gala or Fuji)|
|1||teaspoon baking powder|
|⅓||cup granulated sugar|
|Pinch of salt|
|2||teaspoons vanilla extract|
|6||tablespoons whole milk|
|2||tablespoons unsalted butter, melted and cool but still liquid|
|Confectioners’ sugar (for sprinkling)|
- Set the oven at 400 degrees. Butter an 8-inch square baking pan and line the bottom with parchment paper.
- Peel the apples and, using a mandolin, slice them thinly, turning the fruit when you reach the core. The slices should be quite thin but not so thin that they’re transparent or fragile. Discard the cores.
- In a bowl, whisk the flour and baking powder to blend them.
- In a large bowl, whisk the eggs, granulated sugar, and salt for 2 minutes or until the sugar dissolves and the eggs are pale. Whisk in the vanilla, then the milk and melted butter. Add the flour and whisk until the batter is smooth. With a rubber spatula, gently fold in the apples until each slice is coated with batter.
- Scrape the batter into the pan and smooth the top as evenly as you can. It will still be bumpy.
- Bake the cake for 40 to 50 minutes or until it is golden and uniformly puffed. The middle of the cake will have risen and a skewer inserted into the center will come out clean. Transfer to a rack to cool. Cut into squares and dust with confectioners’ sugar.