Spitzenberg Apple Cake

• 1/4 pound unsalted butter plus 1/2 pound unsalted butter, melted
• 2/3 cup water
• 2 1/2 cups sugar
• 3 teaspoons ground cinnamon
• 2 1/2 pounds Spitzenberg heirloom apples, peeled, cored, and thinly sliced
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 eggs plus 6 egg yolks
• 4 tablespoons Calvados
• 4 teaspoons pure vanilla extract

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

butter, water, sugar, ground cinnamon, apples, flour, baking powder, salt, eggs, calvados, vanilla

Taken from www.epicurious.com/recipes/food/views/spitzenberg-apple-cake-389016 (may not work)