INGREDIENTS

INSTRUCTIONS

Heat oven to 325F.  Brush a 10 inch springform pan with soft butter.  Coat
the pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set
pan aside. Combine 1 cup butter and remaining 2 cups superfine sugar in a
bowl of an electric mixer fitted with paddle attachment. Beat on medium
speed, scraping down the side with a rubber spatula, until mixture is light
and fluffy, about 5 minutes. Carefully fold in the applesauce. Do not
overmix. Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon
nutmeg, cloves, salt, and baking powder. Fold the dry ingredients and
pecans into the applesauce mixture. Add the vanilla, Calvados, and apple
slices, and mix until just combined. Transfer the batter to the prepared
springform pan.  Combine the remaining 3 tablespoons butter, 3 tablespons
flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger
in a small mixing bowl.  Mix with fingers until just combined, and sprinkle
lightly over batter.  Place cake in oven and bake until a cake tester
inserted into the center of the cake comes out clean, about 1 hour and 50
minutes.  Let stand until completely cool.
Applesauce Makes about 7 cups
18 McIntosh apples about 6 lbs. peeled, cored, and quartered. 1 cup apple
cider 1 large cinnamon stick
1/2    vanilla bean 1 teaspoon ground ginger
1/2    teaspoon ground cardamom
1/2    teaspoon ground nutmeg
1/2    teaspoon ground mace 1/2 cp sugar, or to taste 2 tablespoons
fresh lemon juice (about 1 lemon, strained)
Combine apples, apple cider, cinnamon, vanilla bean, ginger, cardamom,
nutmeg, mace, sugar, and lemon juice in a large heavy bottomed wide
saucepan. Place the saucepan over medium heat, and cook, stirring often
with a wooden spoon to prevent scorching, until the apples are broken down
and saucy, about 50 to 60 minutes. Mash any large pieces of apple with a
large wooden spoon to help them break down. Adjust seasoning to taste with
more sugar and spices. Remove the apple mixture from the heat, and let
stand to cool completely before serving, discarding the cinnamon sticks and
vanilla pod.  Applesauce can also be stored in an airtight container for 2
to 3 days in refrigerator.
Recipe By     : Martha Stewart Oct. 1996
Posted to MC-Recipe Digest V1 #226
Date: Fri, 27 Sep 1996 10:22:26 -0400
From: Eileen & Bob Holze <beck4@asan.com>
NOTES : Resist eating this cake fresh from the oven.  The flavor reaches
its peak when refrigerated overnight.

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