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1
Preheat the oven to 350 degrees.
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2
Generously butter a 9 1/2-by-12-inch baking pan and set aside.
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3
Cut the apples into quarters, peel, core and then slice as thinly as possible.
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4
Melt 3 tablespoons of the butter in a skillet over medium-high heat.
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5
Add the apples and toss to combine.
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6
Add 1/2 cup of the sugar and toss, cooking until the apples are barely limp, about 5 minutes.
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7
Carefully remove the apples and set aside.
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8
Return the skillet to the heat and cook until the juices begin to turn gold.
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9
Remove immediately and set aside.
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10
In a large mixing bowl, combine the remaining sugar and the flour with the baking powder.
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11
In a second bowl, beat the remaining 6 tablespoons of butter with the lemon zest.
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12
Add the milk, the salt and the lightly beaten eggs and yolks to the butter mixture, stirring with a fork to combine.
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13
Beating constantly with a fork or whisk, add the sugar and flour mixture until combined.
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14
Pour the batter into the prepared pan, top with the apples, drizzle the honey-hued juice over the apples and bake for about 40 minutes, until a toothpick inserted in the center of the cake can be removed dry.
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15
Serve immediately, with vanilla ice cream, whipped cream or mascarpone cheese if desired.
