Calvados Apple Cake

Standard

Calvados Apple Cake—serves 6- 8

Ingredients

  • 8 ounces (2 sticks) unsalted butter softened or room temperature
  • 1 -1/3 cups
  • 1/8  teaspoon salt (I used sea salt)
  • 2 large eggs
  • 2 cups all-purpose flour (I whisked flour and baking powder in separate bowl before putting in mixture)
  • 2 teaspoons baking powder
  • 4 Gala or other flavorful apples, peeled, cored and each cut into 8 slices (2 huge Honey Crisp is more than enough and it’ll probably grant you extras for a smaller cake for yourself. I used the 8 slice apple corer and then sliced the apples slices in 1/2 again.)
  • 1/2 to 1 teaspoon Calvados or apple brandy. (I used regular brandy but rum might be good as well)
  • 1 teaspoon freshly grated fresh ginger
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cinnamon
  • 1 Tablespoon Turbinado Sugar for the top sprinkling (can be regular sugar as well)

Preparation

  1. Preheat oven to 375 degrees.
  2. Slice the apples and place in a large bowl.
  3. Mix the ginger, cinnamon, lemon zest and juice, and brandy in a separate small bowl and then place this into the apple slices carefully turning the slices over to get them all coated.
  4. Butter a 9-inch spring form pan, and set aside. (I used parchment paper and put the spring form on a pizza pan which was lined with parchment paper.)
  5. In bowl of an electric mixer fitted with a whisk attachment (I used regular beater attachment), combine the 8 ounces (2 cubes) softened butter, 1 1/3 cups regular sugar and the sea salt. Mix until blended.
  6. Add the eggs and whisk/beat until smooth.
  7. Using a rubber spatula, gently fold in the pre-whisked flour and baking powder until thoroughly mixed.
  8. Fold into the mixture a few of the apple slices or bits, and spread the batter evenly in pan. The mixture will be very stiff so spread it around with a rubber spatula.
  9. On the top of the batter, lay the remainder of the apple slices (make sure these are quite thinly sliced) in a concentric pattern.  Sprinkle the top with the Turbinado (can be regular sugar or even brown as well) sugar. The cake will rise.
  10. Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about 65 minutes.
  11. Serve warm or at room temperature.

More Hints or descriptions:

  • This is a dense East European kind of cake.
  • Think about putting apricot jam glaze on top.
  • I made a lemon sauce to go with it
  • You can make this a day ahead, but don’t put a bowl over it; just leave it out and place some saran on it.
  • You can use a diversity of apples—sweet, sour etc.

Easy Lemon sauce

1 tsp. grated lemon, 1/2 C. lemon juice, 1/2 C. sugar, 1 Tblsp. cornstarch in a small pan; bring to a boil, turn to simmer for 2-3 minutes until thickened.  Add 1 tsp. fresh OJ.  Serve warm.

 

 

 

 

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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