Yesterday the apple recipe was for the kids – now it’s time for the grown-ups! How about a spicy, warm, apple cake with Calvados? (apple brandy)
Warm Apple-Raisin Cake with Calvados
3/4 cup packed light brown sugar
Grated zest and juice of 1 lemon
6 Tablespoons Calvados or applejack
2 teaspoons ground cinnamon
1/3 cup golden raisins
1/2 cup heavy cream
1-1/4 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3/4 teaspoon vanilla
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
4 Granny Smith or other firm tart apples; pared, quartered, cored, cut into 1/8-inch slices
Additional Calvados or applejack for sprinkling
1. Heat oven to 350 degrees. Combine brown sugar, lemon zest and juice, 2 Tablespoons of the Calvados, and the cinnamon in large bowl; stir and reserve.
2. Heat raisins and 3 Tablespoons of the Calvados in small skillet over medium heat until plump, about 3 minutes; reserve. Beat cream with remaining 1 Tablespoon Calvados until very soft peaks form; refrigerate covered.
3. Sift flour, baking powder, and salt together on waxed paper. Mix milk and vanilla in cup. Cream butter with granulated sugar in medium mixer bowl; beat in egg. Stir in flour mixture, half at a time, alternating with milk mixture.
4. Spread batter into a buttered 9-inch pie plate. Toss apples in reserved brown sugar mixture to coat thoroughly; discard any excess sugar. Arrange slices in two concentric rings, pushing each slice at a 45 degree angle into batter until it almost touches bottom of dish. Sprinkle with Calvados. Bake until center springs back when lightly pressed with finger and sides begin to pull away from pan, about 30-35 minutes. Cool on wire rack for 5-10 minutes. Garnish with plumped raisins and serve with chilled whipped cream.