| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
French |
Desserts, Fruit |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter, 1/2 stick |
| 1 3/4 |
c |
Sugar |
| 1/3 |
c |
Water |
| 3/4 |
t |
Ground cinnamon |
| 1 1/4 |
lb |
Granny smith apples |
|
|
2-large peel core |
|
|
thinly slice |
| 1 |
c |
All-purpose flour |
| 1 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 3 |
|
Egg yolks |
| 2 |
|
Eggs |
| 2 |
T |
Calvados, applejack or other |
|
|
brandy |
| 2 |
t |
Vanilla |
| 1/2 |
c |
Unsalted butter, 1-stick |
|
|
melted |
INSTRUCTIONS
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. Source to Bon Appetit: Ruth Gardner-Loew:
Strasbourg, France McRecipe - PatHanneman - 30 Sep 97. Recipe by: Bon
Appetit, October 1992 Posted to MC-Recipe Digest V1 #821 by KitPATh
<phannema@wizard.ucr.edu> on Sep 30, 1997
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