Apples have been on sale most every week this month. From what I understand, they can keep apples for months under special cooling conditions so when it starts wending it ways toward apple season, again, they start shipping them to the stores and any surplus always means a bargain for us! I remembered a favorite recipe that makes a fast but good enough for company dessert that uses apples. Hey, it's the cold day and the two hours before lunch that is making me read recipes today!
Quick Apple-Custard Cake
4 med. tart apples, cored and thinly sliced
1 teaspoon fresh lemon juice
Grated rind of one lemon
¾ cup granulated sugar, plus 2 tablespoons sugar
2 generous teaspoons ground cinnamon
¾ cup (1½ sticks) butter or margarine
2 large eggs, lightly beaten
1 cup all-purpose flour
Preheat oven to 350 degrees. Grease a 10-inch glass baking pan.
Toss the apples in a bowl with the lemon juice, two tablespoons sugar, lemon rind and cinnamon. Arrange apples in pan.
Melt the butter or margarine in small pan and cook until lightly golden. Watch carefully to avoid burning. Pour the browned butter or margarine into a bowl. Stir the ¾ cup sugar into the butter. Gently stir in the eggs; stir in the flour until blended. Spoon the batter evenly over the apples and spread into a layer. Sprinkle with a tablespoon of sugar.
Bake until lightly golden and crusty, about 30 to 40 minutes.
Cool in pan. Cut into portions and serve warm or at room temperature with whipped cream or vanilla ice cream.
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