Babette Friedman's Jewish Apple Cake
November 07, 2021
"Le Coucou chef Daniel Rose"
- Serving Size: 1 (411.5 g)
- Calories 635.6
- Total Fat - 13.5 g
- Saturated Fat - 5.6 g
- Cholesterol - 351.8 mg
- Sodium - 42781.8 mg
- Total Carbohydrate - 113.6 g
- Dietary Fiber - 2.5 g
- Sugars - 74.6 g
- Protein - 16.6 g
- Calcium - 221.4 mg
- Iron - 2.8 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.1 mg
In a large bowl, toss the apples with the Calvados, ginger, cinnamon and 2 tablespoons of the sugar.
Let stand for 30 minutes.
Preheat the oven to 350°.
Brush a 9-inch springform pan with butter.
In a large bowl
Using a hand mixer,
Beat the 3 sticks of softened butter with the remaining 2 1/4 cups of sugar and the salt until pale yellow and fluffy, about 3 minutes.
Beat in the eggs one at a time until smooth.
Whisk the flour and baking powder
Using a wooden spoon
Stir in the flour and baking powder until a thick, smooth batter forms.
Chop 8 slices of the apples finely
Fold in 8 of the chopped apple slices.
Spread the batter in the prepared pan.
Arrange the remaining apples in slightly overlapping concentric circles on the batter and drizzle on the apple juices. Bake for about 1 hour and 40 minutes, until a cake tester inserted in the center comes out clean.
Make the glaze
In a small saucepan
Combine the sugar with 2 tablespoons of water and bring to a simmer without stirring.
Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes.
Carefully add the cream and butter (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes.
Transfer the cake to a rack and let stand for 10 minutes.
Unmold the cake and brush the top with the glaze.
Tips & Variations
No special items needed.