Brandy

Source Milk Street Special Equipment 9" springform or round cake pan 12" non-stick skillet Small heat-proof bowl A second small bowl Large mixing bowl Large plate on which to cool cooked appless Preheat Oven Preheat to 375°F Ingredients 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 Preparation Prep Pan Butter and flour the 9" springform or cake pan. Melt Butter 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. Apples 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. Cake Batter Once the apples are cool… ...