Molly O'Neill's Apple Cake

Ingredients

• 9 tablespoons sweet butter, plus more for the baking pan
• 7 Granny Smith apples
• 1 cup sugar
• 2 cups flour
• 1 tablespoon baking powder
• Zest of 1/2 lemon
• ½ cup milk
• ⅛ teaspoon salt
• 3 eggs, lightly beaten
• 2 egg yolks, lightly beaten

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    454 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 39 grams sugars; 7 grams protein; 128 milligrams cholesterol; 210 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight servings

Preparation

1. Preheat the oven to 350 degrees. Generously butter a 9 1/2-by-12-inch baking pan and set aside. Cut the apples into quarters, peel, core and then slice as thinly as possible. Melt 3 tablespoons of the butter in a skillet over medium-high heat. Add the apples and toss to combine. Add 1/2 cup of the sugar and toss, cooking until the apples are barely limp, about 5 minutes.
2. Carefully remove the apples and set aside. Return the skillet to the heat and cook until the juices begin to turn gold. Remove immediately and set aside.
3. In a large mixing bowl, combine the remaining sugar and the flour with the baking powder. In a second bowl, beat the remaining 6 tablespoons of butter with the lemon zest. Add the milk, the salt and the lightly beaten eggs and yolks to the butter mixture, stirring with a fork to combine. Beating constantly with a fork or whisk, add the sugar and flour mixture until combined.
4. Pour the batter into the prepared pan, top with the apples, drizzle the honey-hued juice over the apples and bake for about 40 minutes, until a toothpick inserted in the center of the cake can be removed dry. Serve immediately, with vanilla ice cream, whipped cream or mascarpone cheese if desired.

1 hour 15 minutes