You know how there’s [common sense] caution labels on products, so we don’t hurt ourselves?
There should also be caution labels on certain cakes, so we don’t go into a blissful, but potentially dangerous cake revelry, from which we may descend into gluttony, which as you know, is one of the 7 deadly sins.
This cake should come with such a caution label.
4 T butter
1 c brown sugar
Heat in saucepan to combine, pour into bottom of baking dish
It will begin to set up a bit, but don’t worry, it will turn into a true glaze when the cake bakes
6 medium apples [your choice], sliced thin*, and place in a layer [or two depending on size of your baking dish]
1 2/3 c flour
1 c sugar [I used 1/3 c homemade date sugar and 2/3 c natural; I feel like the date sugar added a richness, so get some if you can]
1 1/4 t baking powder
1/2 t baking soda
1 1/4 t cinnamon
1/2 t fine sea salt [I added more salt than original recipe** called for and glad I did; balances the extreme, but delicious sweet bottom glaze]
4 T butter [original recipe calls for 10 T of butter (!), so by all means, go that route if you’d like; I subbed apple butter for 6 T; could also sub applesauce]
6 T apple butter
2 large eggs, plus another yolk
3/4 c milk [original recipe called for buttermilk; I made with 2% – your choice]
Combine, and pour over layer[s] of apples
350* 45m or until toothpick comes out clean
Don’t be alarmed when eyes roll back in head from overwhelming delight.
*To me this is a serious key to incredible apple cakes and pies.
There’s nothing as off-putting as big, gloppy pieces of apple.
**Original recipe came from the Whole Foods app, where you enter ingredients you have on hand and they give you recipe choices.