Recipe - French Apple Cake (Bon A)

One fourth cup Unsalted butter; (One half stick)
1 Three fourths cup Sugar
1/3 cup Water
Three fourths teaspoon Ground cinnamon
1 One fourth pound Granny smith apples;
(2large), peel, core,
thinly slice
1 cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Salt
3 lg Egg yolks
2 lg Eggs
2 tablespoon Calvados; applejack or other
brandy
2 teaspoon Vanilla
One half cup Unsalted butter; (1stick)
melted

Preheat oven to 350degF. Butter 9inchdiameter cake pan with 2inchhigh
sides. Coat pan with sugar; tap out excess. Melt One fourth cup butter in heavy
large skillet over mediumhigh heat. Stir in Three fourths 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 One half 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 GardnerLoew: Strasbourg, France

McRecipe PatHanneman 30 Sep 97.

Recipe by: Bon Appetit, October 1992

Posted to MCRecipe Digest V1 #821 by KitPATh phannema@wizard.ucr.edu on
Sep 30, 1997