French Apple Cake

Source

Milk Street

113 grams unsalted butter
7 grams of salt, divided into 3 grams and 4 grams
¼ teaspoon ground allspice
680 grams (1 ½ pounds) Granny Smith apples, peeled, cored and cut into ¼-inch slices
454 grams (1 pound) Braeburn or Golden Delicious apples, peeled, cored and cut into ¼-inch slices
149 grams (12 tablespoons) white sugar, divided into:
- 25 grams (2 tablespoons)
- 113 grams (9 tablespoons)
- 12 grams (1 tablespoon)
2 tablespoons brandy or Calvados
95 grams all-purpose flour
1 teaspoon baking powder
2 large eggs
2 teaspoons vanilla extract

Add butter and 4 grams salt to a 12" non-stick skillet
Cook on medium-high heat, swirling the skilled frequently until the milk solids are golden brown; about 5 to 7 minutes.
Pour butter into a small heat-proof bowl, without scraping the skillet; leaving excess butter for the next step.
Add allspice to butter and stir. Set aside.

Add all of the apples to the still-hot skillet.
Add the 25 grams (2 tbsp) sugar and 3 grams of salt.
Cook over medium-high heat, stirring occasionally, until apples are starting to brown and liquid has evaporated; about 15 minutes.
Add brandy and cook till evaporated; about 30 seconds.
Transfer cooked apples to a large plate, spread into a single layer, and refrigerate till cool; about 30 minutes.

Once the apples are cool…

In a small bowl, whisk together flour and baking power.
In a large bowl, whisk together eggs, vanilla, and 113 grams (9 tbsp) sugar.
Into the eggs/sugar, gradually whisk in the browned butter.
Using a rubber spatula, stir in flour mixture.
Add cooled apples; fold until well combined.