Apple Calvados Cake with French Calvados Cream Sauce

1 Pound Apple Slices, Peeled and Cored, from a variety of sweet/tart apples, such as Honeycrisp, Granny Smith and Pink Lady. You will start with 1.25-1.33# of apples. After peeling and coring, you should have about 1# of thickly sliced apples for your cake.
8 Tbsp Butter, melted
3/4 Cup Flour
3/4 tsp Baking Powder
1/8 tsp Salt
2 Large Eggs
3/4 Cup Sugar
3 Tbsp Calvados Can substitute with rum or brandy
1/2 tsp Vanilla

Preheat the oven to 350℉. Generously grease an 8" springform pan.
Peel and core the apples. Cut into quarters. Slice quarters into thick slices, then, cut the slices in half, so you have chunks of apple that are 1/4-1/2"" thick and about 1½" long.
Melt the butter. Set aside to cool.
In small bowl, mix dry ingredients. Set aside.
In a medium bowl, whisk the eggs until they are foamy, about 1 minute.
Add in the sugar and whisk until well combined and frothy, 1-2 minutes.
Whisk in the Vanilla and Calvados. Whisk until blended.
Next, whisk in half of the flour mixture until combined. Follow with half of the melted butter. Whisk to combine. Follow by the last half of the flour. Whisk to combine. Finally, add the last half of the melted Butter. Whisk gently until combined an you have a smooth batter.
With a rubber spatula, gently fold in the apple pieces. Mix until apples are well combined and coated.
Gently scrape the batter into prepared pan. Push and press the apples around to settle into the pan. Use spatula to make top as level as possible.
Place on parchment-lined baking sheet. Place in oven. Bake for about an hour, checking at 50 minutes, or until top is golden and a knife inserted into the center comes out clean.
Remove from oven. Let cool in pan for 5-10 minutes, then carefully run a knife around the edge of the pan and release the springform pan.
Allow cake to cool until slightly warm, or to room temperature.

Gradually beat the Sugar into the Egg Yolks and continue beating for 2-3 minutes, until the mixture is pale yellow and creamy. You will know you have beat it enough if when a bit is lifted in the beater, it will fall back into the bowl forming a slowly dissolving ribbon on the surface.
While beating the yolk mixture, very gradually pour the boiling milk in a thin stream of droplets, beating constantly. Doing this very slowly allows the eggs to warm slowly, so as not to cook.
Pour mixture into heavy bottomed saucepan, and set over medium-low heat. Stir continuously with a wooden spoon, taking care to scrape along all areas of bottom of the pan.
Stir until sauce thickens to a consistency that when lifted, the back of the spoon is lightly coated, and doesn't run when you run your finger through the coated spoon. Using a candy thermometer, you should shoot for no warmer than 165℉.
Remove from heat. Whisk for a few minutes to cool. Run through a fine mesh strainer to remove any bits of cooked egg.
Whisk in the Vanilla and Calvados.
Drizzle over slices of Apple Calvados Cake. Enjoy!

You can use bigger chunks of apple for a chunkier cake, or thinner slices for a more delicate finished product.

If you don't feel like making the Calvados Cream, a dusting of powdered sugar makes for a beautiful presentation.