Corsican caramelized apple cake

I came across this recipe in 1985. It was in one of the first issues of the English language Elle magazine, as I recall. I tried it, and loved it, as I love all things custard. It’s been years since the last time, though, so for this weekend’s baking project I found my hand-written recipe and made it again. It’s just as delicious now as it was 35 years ago!
  • 1 cup + 2 tablespoons unbleached white flour
  • 1 1/2 teaspoon baking powder
  • 1 3/4 cups + 2 tablespoons white sugar
  • 1 1/2 teaspoons vanilla
  • 6 large eggs
  • 2 1/2 lb golden delicious apples (4 large apples), peeled, cored and sliced
  • Generously butter a 9-inch springform pan.
  • Sift the flour and baking powder into a large mixing bowl. Add 1 cup and 2 tablespoons of the sugar, vanilla and eggs, and beat with an electric hand mixer until smooth. Set the batter aside.
  • Dissolve the remaining 3/4 cup of sugar in 1/4 of water in a small saucepan over medium heat. Cook, without stirring, until the mixture turns into a golden caramel, about 10 minutes. Pour the over the bottom of the prepared pan. Cover with the sliced apples, and then pour the batter over the apples.
  • Bake in a preheated 375° oven for 40 to 45 minutes or until a cake tester inserted into the center comes out clean.
  • Cool on a wire rack. While the tart is still warm, invert the pan onto a plate. Carefully release the pan. Serve at room temperature or slightly warm.

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