Spitzenberg Apple Cake

Directions

1. 1
   Butter two 9 by 2-inch cake pans and coat with sugar (tap out excess).
2. 2
   Preheat the oven to 350F.
3. 3
   Melt the 1/4 pound butter in a large saute pan over medium-high heat.
4. 4
   Stir in the water, 1 1/2 cups of the sugar, and 1 1/2 teaspoons of the cinnamon and bring to a boil, stirring occasionally.
5. 5
   Add the apples and cook until just tender, about 4 minutes.
6. 6
   Remove the apples from the pan using a slotted spoon and arrange in a circular pattern in the prepared cake pans.
7. 7
   Continue boiling the liquid until it is thick and syrupy, and then pour over the apples.
8. 8
   Sift together the remaining cinnamon, flour, baking powder, and salt into a medium bowl.
9. 9
   Place the egg yolks and whole eggs in a mixing bowl, add the remaining 1 cup sugar, and using a handheld mixer, whisk until pale.
10. 10
    Add the Calvados and vanilla and blend well.
11. 11
    Gradually add the dry ingredients to the bowl and, using a rubber spatula, fold in the 1/2 pound melted butter.
12. 12
    Pour the batter evenly over the apples in the cake pans.
13. 13
    Bake for about 45 minutes, or until a skewer inserted in the center of the cakes comes out clean.
14. 14
    Remove the cakes from the oven and cool in the pans for 5 minutes.
15. 15
    Loosen the sides of the cakes with a sharp knife and invert each onto a cake round.
16. 16
    Continue cooling on rack.