Babette Friedman's Jewish Apple Cake

Step 1: In a large bowl, toss the apples with the Calvados, ginger, cinnamon and 2 tablespoons of the sugar.

Step 2: Let stand for 30 minutes.

Step 3: Preheat the oven to 350°.

Step 4: Brush a 9-inch springform pan with butter.

Step 5: In a large bowl

Step 6: Using a hand mixer,

Step 7: 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.

Step 8: Beat in the eggs one at a time until smooth.

Step 9: Whisk the flour and baking powder

Step 10: Using a wooden spoon

Step 11: Stir in the flour and baking powder until a thick, smooth batter forms.

Step 12: Chop 8 slices of the apples finely

Step 13: Fold in 8 of the chopped apple slices.

Step 14: Spread the batter in the prepared pan.

Step 15: 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.

Step 16: Meanwhile

Step 17: Make the glaze

Step 18: In a small saucepan

Step 19: Combine the sugar with 2 tablespoons of water and bring to a simmer without stirring.

Step 20: Cook over moderate heat, swirling the pan, until an amber caramel forms, about 4 minutes.

Step 21: Carefully add the cream and butter (the mixture will sputter) and cook, whisking, until the caramel is smooth, about 2 minutes.

Step 22: Transfer the cake to a rack and let stand for 10 minutes.

Step 23: Unmold the cake and brush the top with the glaze.