Spitzenberg Apple Cake

Name: Spitzenberg Apple Cake
Yield: 2 round 9 by 2-inch cakes
Ingredients: 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

January 24, 2012

Consider the Spitzenberg. The heirloom variety ripens in mid-October, when Chick Evans buys every one of these local beauties he can get his hands on. Black Diamond Farm supplies the Spitzenbergs, and Chick turns them into a delicious apple cake, spiked with apple brandy. If you can’t find Spitzenbergs, substitute Ida Red, Cortland, or Granny Smith apples.

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