Spitzenberg Apple Cake
Consider the Spitzenberg. The heirloom variety ripens in mid-October, when Chick Evans buys every one of these local beauties he can get his hands on. Black Diamond Farm supplies the Spitzenbergs, and Chick turns them into a delicious apple cake, spiked with apple brandy. If you can’t find Spitzenbergs, substitute Ida Red, Cortland, or Granny Smith apples.
Recipe information
Yield
2 round 9 by 2-inch cakes
Ingredients
Preparation
Step 1
Butter two 9 by 2-inch cake pans and coat with sugar (tap out excess). Preheat the oven to 350°F.
Step 2
Melt the 1/4 pound butter in a large sauté pan over medium-high heat. Stir in the water, 1 1/2 cups of the sugar, and 1 1/2 teaspoons of the cinnamon and bring to a boil, stirring occasionally.
Step 3
Add the apples and cook until just tender, about 4 minutes. Remove the apples from the pan using a slotted spoon and arrange in a circular pattern in the prepared cake pans. Continue boiling the liquid until it is thick and syrupy, and then pour over the apples.
Step 4
Sift together the remaining cinnamon, flour, baking powder, and salt into a medium bowl. Place the egg yolks and whole eggs in a mixing bowl, add the remaining 1 cup sugar, and using a handheld mixer, whisk until pale. Add the Calvados and vanilla and blend well. Gradually add the dry ingredients to the bowl and, using a rubber spatula, fold in the 1/2 pound melted butter.
Step 5
Pour the batter evenly over the apples in the cake pans. Bake for about 45 minutes, or until a skewer inserted in the center of the cakes comes out clean.
Step 6
Remove the cakes from the oven and cool in the pans for 5 minutes. Loosen the sides of the cakes with a sharp knife and invert each onto a cake round. Continue cooling on rack.
