When I made it again last night, I halved the recipe and went rustic, cooking it in a preheated small cast-iron skillet.
It was thin and flat, almost like a breakfast pancake, and this time I cooked it longer to get a really crispy brown top.
Both times, the flavor right out of the oven was delicious, warm buttery cake bits and molten apples.
Overnight, the juices from the apples released into the cake, and turned it into something closer to a bread pudding (not a problem in this house).
The flavor profile was what Matt would call 'breakfasty' and I would call 'I'll have some now please.'
I like ice cream for breakfast and fruity things for dessert.
Now that my copy of the book has finally (finally!) come in the mail, I look forward to cooking widely from it.