French Apple Cake

• 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
• 1 tablespoon Calvados
• 1 teaspoon lemon juice
• 1 cup plus 2 tablespoons flour
• 1 cup plus 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg plus 1 large yolks
• 1 cup vegetable oil
• 1 cup whole milk
• 1 teaspoon vanilla extract
• Confectioner's sugar

1. 1. Heat oven to 325. Spray 9-inch springform pan with vegetable oil spray. Place pan on rimmed sheet lined with foil. Place apple slices in microwave-safe pie plate, cover and microwave until pliable and slightly translucent, about 3 minutes. Toss apples with Calvados and lemon juice and let cool for 15 minutes.
2. 2. Whisk 1 cup flour, 1 cup sugar, baking powder, and salt toghether in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
3. 3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
4. 4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon sugar evenly over cake.
5. 5. Bake until center of cake is set, about 1 1/4 hours. Transfer to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust with confectioners sugar.

apples, calvados, lemon juice, flour, sugar, baking powder, salt, egg, vegetable oil, milk, vanilla, s sugar

Taken from www.epicurious.com/recipes/member/views/french-apple-cake-50190819 (may not work)