Description
Layers of super thin apples held together in a custard base. Oh my!
Ingredients
- 3 Medium Gala Or Fuji Apples, Peeled And Cored
- ½ cups All-purpose Flour
- 1 teaspoon Baking Powder
- 2 whole Large Eggs, Room Temperature
- ½ cups Sugar
- ⅛ teaspoons Fine Salt
- 2 teaspoons Pure Vanilla Extract
- 6 Tablespoons Whole Milk, Room Temperature
- 2 Tablespoons Unsalted Butter, Melted And Cooled
- Confectioners’ Sugar, Optional For Sprinkling Over Finished Cake
Preparation
Preheat oven to 400 F and place rack in center position. Butter an 8-inch square baking pan; set aside.
Use a mandoline or a very sharp knife to slice apples 1/16-inch thick. In a small bowl, whisk together the flour and baking powder; set aside.
In a large bowl, whisk together the eggs, sugar, and salt for 2 minutes, until the sugar dissolves and the color of the eggs is pale. Add the vanilla, milk, and melted butter. Add the reserved flour mixture and continue to whisk until batter is smooth.
Use a spatula to gently fold the apples into the batter, being sure each apple gets coated. Pour mixture into prepared pan and pat into as even a layer as you can (it will level as it bakes).
Bake for 30-40 minutes until the apples turn golden brown and a knife inserted in the center of the cake comes out clean. Remove from oven. Cool cake on a baking rack for 15 minutes before cutting. Slice and dust with confectioners’ sugar if desired.
Note: I prefer these bars served at room temperature, but they’re also good served warm or cold right out of the fridge. Pears may be substituted for the apples.
Recipe adapted from Baking Chez Moi by Dorie Greenspan.
