Prep 25 mins
Cook 50 mins
Found this in The New York Times who notes it was adapted from Daniel Rose. Their picture was so appealing with the concentric circles of roasted apple slices on top I had to save the recipe. Sounds like it would be delicious with a fresh dark cup of coffee. Bet it will make the house smell so good!
- 8 ounces unsalted butter, more for greasing pan (2 sticks)
- 1 1⁄3 cups sugar (plus 1 tablespoon)
- 1⁄8 teaspoon salt
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 4 apples, peeled, cored and each cut into 8 slices (Gala good )
- 1⁄2 teaspoon apple brandy (Calvados )
- 1 teaspoon ginger, freshly grated
- 1⁄2 teaspoon ground cinnamon
- Preheat oven to 350 degrees. Butter a 9-inch springform pan, and set aside.
- In bowl of an electric mixer fitted with a whisk attachment, combine remaining 8 ounces butter, 1 1/3 cups sugar and the salt. Mix until blended. Add eggs and whisk until smooth. Using a rubber spatula, gently fold in the flour and baking powder until thoroughly mixed. Fold in a few of the apples, and spread batter evenly in pan.
- In large bowl, toss remaining apples with Calvados, ginger and cinnamon. Arrange apple slices in closely fitting concentric circles on top of dough; all the slices may not be needed. Sprinkle remaining 1 tablespoon sugar over apples.
- Bake until a toothpick inserted into center of cake dough comes out clean and apples are golden and tender, about 50 minutes. Serve warm or at room temperature.