Apple cakes

Today ChaseKBH and I went apple picking, along with my brother who was in town for the weekend.  It's a little early for many of the apples we like best, and today's selection was Galas and Golden Delicious.  Picking was fantastic, and it was a gorgeous day to be outside (with seemingly a third of the County).  ChaseKBH decided we should make apple cakes.  Since my Dad does not care for cinnamon, but loves every sort of apple dessert out there, we started with Dorie Greenspan's French Apple Cake, from Around My French Table, and made some changes.  Individual cakes are baked here in oven-safe ramekins, and should be served hot.

Individual Apple Cakes

Ingredients:

4 heaping cups of apples that have been peeled, cored, and chopped

3/4 cup all purpose flour (do not use cake flour!)

1 teaspoon salt

3/4 teaspoon baking powder

2 large eggs, brought to room temperature

3/4 cup sugar

1/2 cup butter, melted and cooled only slightly (if you don't have a four year old assistant, brown it)

1/2 tablespoon vanilla

4 tablespoons brandy

Method:

Preheat oven to 350F - racks at center.

 Place apples in large mixing bowl.

Generously butter six 1 cup capacity ramekins.  Set aside.

Sift or whisk flour, salt, and baking powder.  Set aside.

Using stand mixer or a whisk, beat eggs until very frothy, light yellow, and increased in volume significantly. 

Whisk in sugar slowly.

Drizzle in butter while whisking vigorously.

Add brandy and vanilla, whisk well.

Add flour mixture in thirds, whisk until well combined.

Pour batter over apples.  Gently fold together.

Scoop batter into ramekins, until 2/3 to 3/4 filled.

Bake for 50 minutes (check, may need to bake 1 hour, toothpick should come out clean).

Top with ice cream if desired, and serve hot.