Custardy Apple Cake カスタードアップルケーキ

This is one of my wife’s baking projects. This recipe appeared as “Dori Greenspan’s Custardy Apple Squares” in Washington Post which drew my wife’s  attention. Since we get nice large Washington state Fiji” apples from Weee, this recipe appeared perfect to try. I helped by preparing the apple. This is very good. The layers of apple slices with custard in between (picture #1) is very refreshing and not too sweet. Perfect dessert for us not serous dessert eaters.

Ingredients: 
2 tablespoons (28 grams) unsalted butter, melted and cooled, plus more softened butter for the pan
3 medium juicy, sweet apples, such as Gala or Fuji, peeled (1 pound/454 grams total)
Generous 1/2 cups (68 grams) all-purpose flour
1 teaspoon baking powder
2 large eggs, at room temperature
1/3 cups (67 grams) granulated sugar
1 pinch fine salt
2 teaspoons vanilla extract
6 tablespoons whole milk, at room temperature
Confectioners' sugar, for dusting (optional)

Directions
Position a rack in the middle of the oven and preheat to 400 degrees. Grease an 8-inch square baking pan with a little butter.

Slice the apples from top to bottom using a mandoline, Benriner or sharp knife, turning the fruit 90 degrees each time you reach the core. The slices should be about 1/16 inch thick -- elegantly thin, but not so thin that they’re transparent and fragile. (If they’re a little thicker, that’ll be fine, too.) Discard or compost the cores.

In a small bowl, whisk together the flour and baking powder until combined.

In a large bowl, whisk together the eggs, sugar and salt until the sugar has just about dissolved and, more importantly, until the eggs are pale, about 2 minutes. Whisk in the vanilla extract, then the milk and the melted, cooled butter. Add to the flour mixture and whisk to form a smooth batter.

Add the apples to the bowl, switch to a flexible spatula and gently fold in the apples, turning the mixture until each thin slice is coated in the batter. (I used my hand to individually coat each slice with the mixture). Scrape the mixture into the pan, smoothing the top as evenly as you can. It will be bumpy; that’s its nature.

Bake for 40 to 50 minutes, or until golden brown and puffed — make sure the middle of the cake has risen — and a knife inserted into the center comes out clean. Transfer to a wire rack and let cool for at least 15 minutes or completely. (I cooked this in the toaster oven and it took about 35 minutes.

Variations
You can add a couple of tablespoons of dark rum, calvados, applejack or armagnac or a drop (really, just a drop) of pure almond extract to the batter. If you have an orange or a lemon handy, you can grate the zest over the sugar and rub the ingredients together until they’re fragrant. You can also change the fruit. Pears are perfect, and a combination of apples and pears is even better. Or make the cake with 2 firm mangoes — the texture will be different but still good — or very thinly sliced quinces. Finally, if you want to make this look a little dressier, you can warm some apple jelly in a microwave and use a pastry brush to spread a thin layer of it over the top.