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Ingredients
- 1 c. (2 Sticks) Plus 3 Tbls. Unsalted Butter, Plus Soft Butter To Coat Pan
- 2 c. Plus 1/4 C. Superfine Sugar
- 2 1/2 c. Homemade Applesauce (Recipe Follows) Store Bought Applesauce Can Be Substituted
- 2 3/4 c. Plus 3 Tbls. All Purpose Flour
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg pn Grnd Cloves pn Salt
- 1 3/4 tsp Baking Pwdr
- 1 c. Minced Pecans, Toasted (About 4 Ounce)
- 1 tsp Pure Vanilla Extract
- 2 Tbsp. Calvados ( French Apple Brandy)
- 1 lrg Apple, Peeled And Very Thinly Sliced, 1 c.
- 1/4 c. Light Brown Sugar
- 1/4 tsp Grnd Ginger
Directions
- Heat oven to 325F. Brush a 10 inch springform pan with soft butter. Coat the pan with 1/4 c. superfine sugar, lightly tap out excess sugar, and set pan aside. Combine 1 c. butter and remaining 2 c. 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, till mix is light and fluffy, about 5 min. Carefully mix in the applesauce. Don't overmix. Sift together 2 3/4 c. flour, 1 tsp. cinnamon, 1/4 tsp. nutmeg, cloves, salt, and baking pwdr. Fold the dry ingredients and pecans into the applesauce mix. Add in the vanilla, Calvados, and apple slices, and mix till just combined. Transfer the batter to the prepared springform pan. Combine the remaining 3 Tbsp. butter, 3 tablespons flour, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers till just combined, and sprinkle lightly over batter. Place cake in oven and bake till a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 min. Let stand till completely cold.
- Applesauce
- Makes about 7 c.
- 18 McIntosh apples about 6 lbs. peeled, cored, and quartered. 1 c. apple cider 1 large cinnamon stick1/2 vanilla bean 1 tsp. grnd ginger 1/2 tsp. grnd cardamom1/2 tsp. grnd nutmeg1/2 tsp. grnd mace 1/2 cp sugar, or possibly to taste 2 Tbsp. 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, till the apples are broken down and saucy, about 50 to 60 min. Mash any large pcs of apple with a large wooden spoon to help them break down. Adjust seasoning to taste with more sugar and spices. Remove the apple mix from the heat, and let stand to cold 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.
- NOTES : Resist eating this cake fresh from the oven. The flavor reaches its peak when refrigerated overnight.
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