Bake at 350 degrees F. for about an hour in a springform pan. 9" best.
Cake:
3 c. flour
1 T baking powder
3/4 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 c. sugar
1/2 c. COLD butter, cut into small cubes
3 large eggs
3/4 c. heavy cream
2 tsp. vanilla
1-1/2 lb. granny smith apples, thinly sliced
1 T baking powder
3/4 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 c. sugar
1/2 c. COLD butter, cut into small cubes
3 large eggs
3/4 c. heavy cream
2 tsp. vanilla
1-1/2 lb. granny smith apples, thinly sliced
Custard:
1/3c. sugar
4 large egg yolks
1-1/4 heavy cream
1 vanilla bean, halved or 2 tsp. vanilla
Prehat oven to 350 degrees. Butter a 9" springformpan and line the sides and bottom with parchment. (Not really necessary.)
In a medium bowl, whisk together 3 cups flour, baking powder, salt, spices and sugar. Add cubed butter and incorporate with your hands until you have no large pieces of butter left and the mixture resembles sand. Make a well in the flour/butter and whisk in eggs, heavy cream, and vanilla.
Toss sliced apples with 3 T. flour until evenly coated, then fold into batter. Transfer to the pan and bake until apples are tender, about 1 hour and 20 minutes. Let cool completely in the pan.
