Torta Di Mele Al Burro (Buttery Apple Cake)

Preheat oven to 375 degrees F. Generously butter a 9-inch round cake pan.

In a large frying pan over low heat, melt the butter. Pour 6 tablespoons of it into a small bowl or cup and set aside.

Add the apple slices to the butter remaining in the frying pan and cook, stirring occasionally, until the apples are tender, about 10 minutes. Remove from the heat.

In a small bowl, stir together the flour, baking powder, and salt.

In a large bowl, beat the whole eggs and egg yolk until blended. Add the 6 tablespoons melted butter, the vanilla, the granulated sugar, and the lemon zest. Stir in the flour mixture and the apples.

Spoon into the prepared pan, smoothing the top. Bake until the cake is browned, 30 to 35 minutes.

Transfer to a wire rack and let cool in the pan for 5 minutes. Invert the cake onto a plate and lift off the pan, then invert the cake again onto the rack and let cool completely.

Just before serving, place confectioners' sugar in a small sieve and dust the top of the cake.

Recipe Source: "Savoring Italy" by Michele Scicolone