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1
Melt four tablespoons of the butter in a heavy nine-inch skillet, preferable cast iron and one that does not have a nonstick surface.
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2
The skillet must also have a handle that will withstand oven heat.
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3
Add the apple slices and saute over high heat for about eight minutes, until the apples are tender, beginning to brown but still hold their shape.
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4
Remove the apples carefully, draining them.
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5
Set them aside.
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6
They should now be reduced to about two cups of apples.
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7
Melt the remaining butter in the skillet.
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8
Tip the skillet so the sides are coated with butter.
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9
Add the brown sugar and cinnamon and stir over very low heat just until the sugar has dissolved.
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10
Spread the sugar mixture evenly over the bottom of the skillet.
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11
Remove the skillet from the heat and arrange the apple slices in a pattern over the brown sugar mixture in the bottom of the skillet.
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12
Any slices that do not fit into the pattern can be scattered on top of the rest -they will not show.
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13
Preheat oven to 350 degrees.
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14
Beat egg yolks until thick, gradually adding the granulated sugar and beating till light and lemon colored.
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15
Stir in the cider or brandy.
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16
Sift the flour with the baking powder and fold into the yolk mixture.
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17
Beat the egg whites until they hold peaks but are still creamy-textured and fold them in.
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18
Spread the batter over the apples in the skillet.
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19
Bake 30 minutes.
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20
Unmold the cake onto a large platter and serve while still warm.
