1 c Unsalted butter; plus
3 tb Unsalted butter
2 c Superfine sugar; plus
1/4 c Superfine sugar
2 1/2 c Applesauce; homemade,
Or store bought
2 3/4 c All-purpose flour; plus
3 tb All-purpose flour
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1 pn Ground cloves
1 pn Salt
1 3/4 ts Baking powder
1 c Chopped pecans; toasted
1 ts Pure vanilla extract
2 tb Calvados; see * Note
1 lg Peeled apple; sliced thin
1/4 c Light-brown sugar
1/4 ts Ground ginger
* Note: Calvados is a French apple brandy (regular brandy can be
substituted). Heat oven to 325 degrees. Brush a 10-inch springform
pan with soft butter. Coat the entire pan with 1/4 cup superfine
sugar, lightly tap out excess sugar, and set pan aside. Combine 1 cup
butter and remaining 2 cups superfine sugar in bowl of an electric
mixer fitted with a paddle attachment. Beat on medium speed, scraping
down the sides with a rubber spatula, until mixture is light and
fluffy, about 5 minutes. Carefully fold in the applesauce. Do not
over mix. Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4
teaspoon nutmeg, cloves, salt and baking powder. Fold the dry
ingredients and pecans into the applesauce mixture. Add the vanilla,
Calvados, and apple slices, and mix until just combined. Transfer the
batter to the prepared springform pan. Combine the remaining 3
tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4
teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix
with fingers until just combined and crumbly, and sprinkle lightly
over the batter. Place cake in oven, and bake until a cake tester
inserted into the center of the cake comes out clean, about 1 hour
and 50 minutes. Let stand until completely cool. Makes 10 to 12
servings.
Cuisine: “Mexican”
Yields
10 servings