Indigents:
8 tablespoons (1 stick) salted butter, plus more for pan
1/4 teaspoon ground allspice
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/4 inch slices
1 pound Braeburn or Golden Delicious apples, cored and cut into 1/4 inch slices
149 grams (12 tablespoons) white sugar, divided
1/2 teaspoon kosher salt
2 tablespoons brandy or Calvados
86 grams (2/3 cup) all-purpose flour, plus more for pan
1 teaspoon baking powder
2 large eggs
2 teaspoon vanilla extract
Directions:
Heat oven to 375 degrees with a rack in the middle position. Coat a 9-inch springform pan with butter, dust with flour, then tap out the excess
In a 12-inch skillet over medium-high heat, melt the butter. Cook, swirling the pan frequently, until the milk solids are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl; don’t scrape the skillet. Stir the allspice into the butter. Set aside.
Add all the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high heat. Cook, stirring occasionally, until all the moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
In a small bowl, whisk the flour and baking powder. In a large bowl, whisk the eggs, vanilla and 9 tablespoons of the sugar; gradually whisk in the butter. Add the flour mixture and stir until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining tablespoon of sugar.
Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan in a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
