"Guest at the Doorstep" Apple Charlotte

Butter for greasing the form
Unflavored fine, dry bread crumbs for sprinkling the form
6 large tart apples (such as Granny Smith), cored, peeled, quartered, and slice crosswise
1 t. ground cinnamon (optional)
3 large eggs
1 c. less 1 T. sugar
1 t. vanilla extract
1-1/2 c. sifted unbleached all-purpose flour

Butter a 9-inch springform pan and sprinkle with bread crumbs. Add the apples; they should fill the pan completely. Toss with cinnamon, if desired.

Preheat the oven to 350 degrees.

In a large bowl, using an electric mixer or a wire whisk, beat the eggs with the sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Beat in the vanilla extract.

Gradually beat in the flour. You will have a rather thick batter. Pour the batter evenly into the pan over the apples. The batter and apples should be level.

Bake until the top of the charlotte is puffy and golden, 50-55 minutes. Serve at room temperature.

Serves 8.

Please to the Table cookbook, p. 579.