Ingredients

Makes one 12-inch cake

　　1 1/4 cups (2 1/2 sticks) unsalted butter, softened, plus more for pan

　　1 1/2 cups packed light-brown sugar

　　3 tablespoons Calvados apple brandy

　　Salt

　　3 whole cinnamon sticks

　　6 medium Braeburn or McIntosh apples (about 2 1/2 pounds), peeled, cored, and cut into 1/4-inch-thick rings

　　2 1/4 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1/2 teaspoon baking powder

　　3/4 teaspoon ground cinnamon

　　1 1/2 cups granulated sugar

　　3 large eggs

　　1 1/2 teaspoons pure vanilla extract

　　1/2 cup sour cream

　　

Step 1

Preheat the oven to 375°F. Butter a 12 × 1-inch round pizza pan. Line bottom with parchment paper, and butter parchment; set aside. Put 1/2 cup butter, the brown sugar, brandy, and a pinch of salt into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, 2 to 3 minutes.

　　

Step 2

Spread mixture into prepared pan. Place cinnamon sticks on top. Layer with apple rings. Use your hands to press apples gently into mixture; set aside. Sift flour, baking soda, baking powder, 3/4 teaspoon salt, and the ground cinnamon into a medium bowl; set aside.

　　

Step 3

Put remaining 3/4 cup butter and the granulated sugar into the clean bowl of an electric mixer fitted with the clean paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, one at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the sour cream. Spread batter evenly over apples.

　　

Step 4

Bake until cake is golden brown and a cake tester inserted into center comes out clean, about 45 minutes. Let cool on a wire rack 15 minutes. Invert onto a serving plate. The cake can be stored at room temperature, covered, up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.