Friday was a depressing day in New York — the rain got here down within the morning and didn’t cease all day, flooding streets and shutting down the subway. As luck would have it, although, I had some apples, so I posted a photograph of them together with a query on Instagram: “Wet Day + Apples = Baking Challenge. What ought to it’s?” Many individuals answered instantly, suggesting my very own go-to apple crisp or cinnamon-apple spelt muffins, however I used to be within the temper to attempt one thing new, and although Alexandra Stafford’s Bolzano Apple Cake was calling my title (and plenty of of your names, as nicely), I used to be extraordinarily intrigued by the Rosemary Brown Butter Apple Cake reel that no less than a half dozen folks despatched my approach. It was a recipe from Jess Elliott Dennison, and followers referred to as it some model of “life-changing,” particularly with that rosemary-infused brown butter. (How good does that sound?)
There was solely a slight downside: I had no rosemary. One other hitch: I had no flour. And since I wasn’t going outdoors (see above: rain, distress), I made a decision to go off-road a bit, one thing I’m normally scared to do with baking.
I did have a hefty provide of almond flour and, after a fast google search confirming I might substitute that for normal flour at a 1:1 ratio, I set to work. I made my rosemary-less brown butter, I switched out Dennison’s urged rum or Calvados for almond extract, I packed the batter with artlessly sliced apples. I additionally added extra apples and lessened the sugar. The end result? I couldn’t imagine how simple and engaging it was — the one factor that required a mind cell or two was the browning of the butter. And it gave the cake such a uniquely toasty taste. Right here’s precisely how I made it…
Brown Butter Apple-Almond Cake (Gluten-Free)
Tailored from Jess Elliott Dennison’s Rosemary Brown Butter Apple Cake
12 tablespoons unsalted butter, plus extra for greasing pan
2 1/4 cups almond flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup brown sugar (loosely packed)
1/2 teaspoon almond extract
3 eggs
3 massive apples or 4 medium apples, peeled and sliced as proven (they don’t have to be good slices)
powdered sugar for ending
whipped cream or crème fraîche (optionally available)
Preheat oven to 350°F. Grease a 9-inch spherical baking pan with butter. Put aside.
Make brown butter: Add 12 tablespoons of butter to a small saucepan set over medium warmth. Don’t depart your stovetop perch! Watch because the butter melts, then foams a lot, then settles and begins to brown; swirling often as you go. The entire course of ought to take about 4 minutes, however its actually an eyeball (and an fragrant) factor: As quickly because it begins to odor nutty and also you see brown speckles on the backside of the pan, take away the pan from the warmth so the butter doesn’t burn. Put aside to let cool.
Make batter: In a medium mixing bowl, mix the almond flour, baking powder, salt, brown sugar, almond extract, and eggs. Utilizing a rubber spatula, fold in cooled brown butter till simply mixed (it will likely be moist) after which the apples. If you wish to save a number of slices to rearrange on the highest, be at liberty, however the batter needs to be very apple-y.
Unfold the batter within the greased baking pan, then prepare the reserved apple slices on high. (Once more, fully optionally available.) If you wish to jam a number of additional apple items into the cake, that’s high-quality, too. “There are too many apples on this apple cake!” mentioned nobody ever.
Bake for 45 to 50 minutes, till the highest seems to be golden and toasty and a knife inserted into its middle comes up dry. Let cool barely. Serve heat, dusted with powdered sugar, plus whipped cream or crème fraîche you probably have it. Additionally makes an A+ breakfast.
P.S. Dorie Greenspan’s all the pieces cake and a same-day peasant bread recipe.
(Pictures by Jenny Rosenstrach.)
