Brown Butter Apple Cake - FW

Preheat oven to 325. Coat a 13x9-inch pan with cooking spray and line with parchment, leaving a 2-inch overhand on the long sides. Spray parchment. In a stand mixer fitted with a whisk attachment, beat egg whites at medium speed until frothy. With mixer running, slowly add 3/4 cup sugar. Increase speed to high, and beat to medium peaks. Scrape meringue into a small bowl and refrigerate. Return bowl to mixer fitted with paddle attachment. Cream together the cooled brown butter, apple butter, and remaining 1 cup sugar at medium-low speed until light and fluffy, about 2 minutes. Add yolks, one at a time, beating to fully incorporate between additions. Reduce speed to low and, in two additions, add flour, baking powder, and salt, scraping down sides.' Fold in crème fraiche until streaky, then gently fold in meringue until fully incorporate. Scrape batter into prepared pan and smooth top. Bake in preheated oven 45 to 50 minutes, rotating once, until a cake tester comes out clean. Remove cake from oven; place on a wire rack. Top with a baking sheet to trap steam. Let covered cake cool completely, about 2 hours. Remove cake from pan, and dust with powdered sugar. Service with caramel apples and vanilla ice cream.