APPLE CAKE

Ingredients:

2 pounds tart baking apples

12 ounces unsalted butter, softened, divided

3 tablespoons honey

3 tablespoons Calvados (optional)

2 cups + 2 tablespoons confectioner's sugar

4 large eggs

1/2 tablespoon dry active yeast

2 cups + 2 tablespoons flour

Directions:

Butter and flour a standard bread pan.  Refrigerate while assembling this recipe.

Melt 6 tablespoons (3 ounces) butter in a large skillet.  Peel, core, and chop the apples into 3/4" dice.  Saute over high heat to lightly brown the apple pieces.  Add the honey and continue cooking over medium heat until caramelized.  Deglaze the pan with Calvados if desired.  Allow this mixture to cool.

Preheat the oven to 400 degrees.

Blend the remaining soft butter and sugar in the workbowl of an electric mixer until fluffy.  Work in the eggs, one at a time.  Stir in the yeast and flour until just mixed.  Fold in the reserved apple mixture.

Pour the batter into the prepared pan and bake for 50 minutes, until golden brown on top with the cake beginning to pull away from the sides.  The internal temperature must reach 180 degrees to be fully cooked.

Let it cool in the pan for 10 minutes before unmolding to cool completely on a rack.

Adapted from a recipe in Paris Cookbook by Patricia Wells