Buttery Apple Torte

Ingredients

• 1/2 cup plus 1 Tbsp of unsalted butter
• 3 Fuji, Jonagold, or Golden Delicious apples, peeled, cored, and cut into slices 1/4 inch thick
• 2/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, plus 1 egg yolk
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 1/2 teaspoon grated lemon zest

Directions

1. Set the oven to 375 degrees F (190 degrees C). Coat a round cake pan generously with butter, using either an 8 or 9-inch (23 cm) pan with 2 inch (5 cm) sides. Fit parchment over the base, then butter the parchment too.
2. Warm the butter until melted, either in the microwave or on the stovetop. Measure out 6 Tbsp (3 fl oz or 90 ml) into a small bowl or cup, and put it aside for the batter.
3. Place the apple slices in a large frying pan with the rest of the melted butter. Cook over medium low heat, stirring now and then, until the apples have softened, about 10 minutes. Take the pan off the heat.
4. Stir the flour, baking powder, and salt together in a small bowl. In a large bowl, beat the whole eggs with the egg yolk until they are evenly combined.
5. Mix in the reserved 6 Tbsp melted butter, vanilla, granulated sugar, and lemon zest.
6. Fold in the flour mixture, then add the apples and stir them through the batter.
7. Scrape the batter into the prepared pan and smooth the surface.
8. Bake at 375 degrees F for 30-35 minutes. The cake is ready when the top is browned and springs back when gently pressed. If it is coloring quickly after about 20 minutes in the oven, loosely cover the top with aluminum foil.
9. Move the pan to a wire rack and cool the cake in the pan for 5 minutes.
10. Turn the cake out onto a plate and remove the pan, then flip it back onto the rack so it can cool completely.