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.

　　

Ingredients

2 round 9 by 2-inch cakes

　　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

　　

Step 1

Butter two 9 by 2-inch cake pans and coat with sugar (tap out excess). Preheat the oven to 350°F.

　　

Step 2

Melt the 1/4 pound butter in a large sauté pan over medium-high heat. 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.

　　

Step 3

Add the apples and cook until just tender, about 4 minutes. Remove the apples from the pan using a slotted spoon and arrange in a circular pattern in the prepared cake pans. Continue boiling the liquid until it is thick and syrupy, and then pour over the apples.

　　

Step 4

Sift together the remaining cinnamon, flour, baking powder, and salt into a medium bowl. 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. Add the Calvados and vanilla and blend well. Gradually add the dry ingredients to the bowl and, using a rubber spatula, fold in the 1/2 pound melted butter.

　　

Step 5

Pour the batter evenly over the apples in the cake pans. Bake for about 45 minutes, or until a skewer inserted in the center of the cakes comes out clean.

　　

Step 6

Remove the cakes from the oven and cool in the pans for 5 minutes. Loosen the sides of the cakes with a sharp knife and invert each onto a cake round. Continue cooling on rack.

　　Greetings from the Finger Lakes