French Apple Cake (Am Test Kitchen)

P Peirce

(This has a fragile texture)

1.5 lb granny smith apples

1 lb golden delicious

peel and make ¼” slices

8T butter @ med heat; let butter foam and get golden brown. Put in bowl and add ¼ tsp allspice.

Cook apples in same pan with 2T sugar, ½ tsp salt, on medium. Stir. Add 2T brandy. Put in frig.

Combine ⅔ c flour, 1 tsp b powder

Combine 2 eggs, 9 T sugar, 2 tsp vanilla, then slowly add butter.

Add dry ingredients, then apples. Batter is thick and custardy.

Use 9” springform pan, buttered and floured. Sprinkle 1T sugar on top.

Bake at 375 on middle rack 35 to 40 min til dark brown on top and about 2” high. Cool for 2 hours!! Serve with crème fraiche.

Make your own Crème Fraiche

Combine 1 cup cream and 1 tablespoon buttermilk in a clean glass jar with a tight fitting lid. Partially cover the jar with a clean kitchen towel and let it stand at room temperature up to 24 hours. (This is safe—the acid in the buttermilk prevents harmful bacteria from developing.) The longer you let it sit, the thicker it will become. When it has thickened, stir the crème fraiche and store in the refrigerator up to two weeks. Combine 1 cup cream and 1 tablespoon buttermilk in a clean glass jar with a tight fitting lid. Partially cover the jar with a clean kitchen towel and let it stand at room temperature up to 24 hours. (This is safe-the acid in the buttermilk prevents harmful bacteria from developing.) The longer you let it sit, the thicker it will become. When it has thickened, stir the crème fraiche and store in the refrigerator up to two weeks.

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