1/4 c Unsalted butter; (1/2 stick)
1 3/4 c Sugar
1/3 c Water
3/4 ts Ground cinnamon
1 1/4 lb Granny smith apples;
-(2-large), peel, core,
-thinly slice
1 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
3 lg Egg yolks
2 lg Eggs
2 tb Calvados; applejack or other
-brandy
2 ts Vanilla
1/2 c Unsalted butter; (1-stick)
-melted
Preheat oven to 350degF. Butter 9-inch-diameter cake pan with 2-inch-high
sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy
large skillet over medium-high heat. Stir in 3/4 cup sugar, water and
cinnamon and bring to boil. Add apples and cook until apples are just
tender, turning frequently, about 15 minutes. Remove apples, using slotted
spoon, and arrange decoratively in bottom of pan. Continue boiling liquid
in skillet until thick and syrupy, about 4 minutes. Pour over apples.
Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup
sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently
stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over
apples in pan. Bake until toothpick inserted into center of cake comes out
clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife
around side of pan to loosen cake. Turn cake out onto platter. Serve warm
or at room temperature.
Yields
8 Servings