Brown butter and brandy apple cake 
Makes 6 to 8 servings

1 cup all-purpose flour
1 teaspoon baking powder
½ + 1/3 cup butter, room temperature
2/3 cup granulated sugar
2 large eggs
3 tablespoons brandy
½ teaspoon vanilla bean extract
3 cups apples, peeled, cored and cut into ½-inch cubes
Pinch of salt
Confectioners’ sugar, to garnish

In a pan over medium heat, add the 1/3 cup of butter and cook until it browns. Add the apples, 2 tablespoons of brandy and a pinch of salt. Cook, stirring occasionally, until the the apples have absorbed the butter and brandy. Remove the pan from the heat and allow the apples to cool to room temperature. The apples should still be quite firm. Reserve.

Using a stand or hand mixer, cream the 1/2 cup of butter and the sugar. Add the eggs and mix well, pushing down anything that gets up the sides of the bowl. Add in the final tablespoon of brandy, vanilla, flour and baking powder. Mix together until combined.

Using a spatula, fold the apples into the batter.

Preheat the oven to 350 F. Grease a nine-inch springform pan or cake pan.

Spread the batter into the pan and bake for 40 minutes or until the cake is lightly golden and an inserted knife comes out clean. Let the cake cool in the pan. Once cool, run a knife around the edge of the pan, release the spring form and slide the cake onto a plate. Sprinkle with confectioners’ sugar.