In the spirit of keeping my promise from the last post– here it is- An Apple and Calvados Cake.
This is a cake made from inspiration and love.
Inspiration from that dreamy trip to Normandy, where I bought the Calvados. A little more French inspiration from their beloved cake, the Tarte Tatin.
Combine that with my love of cakes, and ever more so, of upside-down cakes, and so this cake was born.
Made with caramelized apples, pure vanilla extract and Calvados, this cake is almost as heavenly as my time in Normandy.
After we photographed this beauty I took it to my sons graduation party at school. Within just a few minutes the cake was long gone and I was immediately bombarded with the demand “Recipe, NOW!”.
So here you go:
Apple and Calvados Upside-Down Cake
After a few trials I realized that could shorten the baking time if I didn’t cook the apples ahead of time, and the cake actually came out better. The liquids from the apples actually softened the caramel and created a really delicious top layer. If you don’t have Calvados you should- it really does add a unique flavor to the cake. The recipe will work without, so don’t sweat it if you cant find it.
Ingredients for one 10-inch cake pan:
For the caramel:
3 granny smith apples, peeled and thinly sliced
2 tablespoons fresh lemon juice
½ cup sugar
¼ cup Calvados
25g/1 oz. butter
A pinch of salt
For the cake:
150gr./5 oz. butter, softened
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
4 tablespoons Calvados
2 cups self-raising flour
200 ml. yogurt, buttermilk or sour cream