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Apple and Calvados Cake 

Large chuncks of apples are sauteed in butter, doused with apple brandy, and mixed with fluffy batter and a handful of nuts for crunch. this is one of the best apple cakes you ever tasted.

Ingredients (for a 22 cm/8 inch diameter springform pan or 26cm/10 inch kugelhopf pan)
  • 50 g (2 oz) butter

  • 750 g (11/2 lb) tart baking apples, peeled, cored and cut into 8 wedges each

  • 200 g (7 oz, 1 cup) sugar

  • 3 tablespoons calvados (or brandy)

  • 3 eggs

  • 140 g (5 oz, 1 cup) flour

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • 120 ml (4 fl oz, 1/2 cup) oil

  • 50 g (2 oz, 1/2 cup) walnuts, coarsely chopped

calvados244 (1).gif

photo: Daniel Layla (from "Fresh Flavors from Israel")

Melt batter in a large skillet. Add apples and sauté on low heat until tender but firm, about 10 minutes. Add cup sugar and calvados, cook for one minute and remove from stove. Let cool.


Preheat oven to 170°C (325°F).


Beat the eggs with the remaining 3/4 cup sugar at high speed until fluffy and airy, about 10 minutes.


Sift the flour with the baking powder and cinnamon. Lower the speed of the mixer and gradually add the flour and the oil. Fold in the apples and the nuts.


Pour the batter into a well-greased baking pan. Bake for 45 minutes, until the cake is golden brown. Serve at room temperature

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