Stick a bookmark right here, and leave it in. Sort of a “quick apple pie without the crust,” this cake has become one of my all-time favorite, most-often-made recipes. It originally came from Karolyn Nelke, a friend in New York.
This is barely a cake at all—just a custardy batter quickly poured over apples and baked to a crusty gold. Browning the butter slightly adds a mellow flavor but isn’t necessary. Serve this warm. It wants vanilla ice cream.