The chewy, almost cookie-like crust of this cake holds tender sliced apples under a thin caramelized topping. This recipe first appeared in our May 2013 issue along with the article, I Love My Kitchen Because: Molly Wizenberg.
- 11 Tbsp. unsalted butter, cubed and chilled, plus more for pan
- 1 cup all-purpose flour, plus more for pan
- 1 1⁄3 cups sugar
- 1 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1 tsp. vanilla extract
- 3 eggs
- 3 large tart apples, such as Granny Smith, peeled, cored, and thinly sliced
- 1 tsp. ground cinnamon
- Vanilla ice cream, for serving
- Heat oven to 350°. Grease and flour a 9″ springform pan; set aside. In a food processor, pulse 5 tbsp. butter, flour, 1 cup sugar, baking powder, and salt into pea-size crumbles. Add vanilla and 1 egg; mix until a soft, sticky dough forms. Add to prepared pan, dip your fingers in flour, and press dough evenly into bottom and halfway up the sides of pan. Arrange apple slices in a tight circular pattern, overlapping, and pressing slightly into dough. Bake until apples are tender and dough is almost cooked through, 35-40 minutes.
- Meanwhile, melt remaining butter in a bowl; whisk in remaining sugar and eggs, plus cinnamon. Remove cake from oven and pour butter mixture evenly over apples. Bake until top is browned and set, 12-15 minutes more. Transfer to a wire rack until cool; remove from pan, cut into slices and serve with vanilla ice cream, if you like.