Apple Cake with Calvados

★★★☆☆

Prep: 45 mins Cook: 1 hr 40 mins Serves: 8-10

Ingredients

CAKE
3 Fuji or Gala apples (1½ pounds), peeled, cored and sliced ½ inch thick3 Fuji or Gala apples (1½ pounds), peeled, cored and sliced ½ inch thick
1 tablespoon Calvados15 ml Calvados
1 teaspoon finely grated fresh ginger5 ml finely grated fresh ginger
½ teaspoon ground cinnamon2 ml ground cinnamon
2¼ cups plus 2 tablespoons sugar540 ml plus 2 tablespoons sugar
3 sticks unsalted butter, at room temperature, plus more for brushing3 sticks unsalted butter, at room temperature, plus more for brushing
¼ teaspoon kosher salt1 ml kosher salt
3 large eggs3 large eggs
3 cups all-purpose flour720 ml all-purpose flour
1 tablespoon baking powder15 ml baking powder
GLAZE
¼ cup sugar60 ml sugar
2 tablespoons heavy cream30 ml heavy cream
2 tablespoons unsalted butter30 ml unsalted butter

Instructions

1. Make the cake: In a large bowl, toss the apples with the Calvados, ginger, cinnamon and 2 tablespoons of the sugar. Let stand for 30 minutes.
2. Preheat the oven to 350°F. Brush a 9-inch springform pan with butter.
3. In a large bowl, using a hand mixer, beat the 3 sticks of butter with the remaining 2¼ cups of sugar and the salt until pale yellow and fluffy, about 3 minutes. Beat in the eggs one at a time until smooth. Using a wooden spoon, stir in the flour and baking powder until a thick, smooth batter forms. Fold in 8 of the apple slices. Spread the batter in the prepared pan.
4. Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the apple juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.
5. Meanwhile, make the glaze: In a small saucepan, combine the sugar with 2 tablespoons of water and bring to a simmer without stirring. Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes. Carefully add the cream and butter (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes.
6. Transfer the cake to a rack and let stand for 10 minutes. Unmold the cake and brush the top with the glaze. Let cool slightly and serve warm or at room temperature.

This is Le Coucou chef Daniel Rose's interpretation of a classic French apple cake. The technique of macerating apples in Calvados adds depth of flavor, while folding some apples into the batter and arranging others on top creates varied texture. The caramel glaze adds a professional finish. Originally appeared in Food & Wine December 2016. Make ahead: The cake can be stored in an airtight container at room temperature for 2 days.

Wine Pairing: Dessert Wine — Coteaux du Layon Chenin Blanc — the honeyed sweetness and bright acidity complement the Calvados-spiked apples while echoing the French terroir