Cayenne spiced up this classic apple custard cake to demonstrate the versatility of the Chinese five spice blend. The alcohol will bake off leaving a hint of flavor to complement both the apples and spice.
Heat oven to 325 degrees (F).
Peel and core the apples. Cut each in half and place cut side down on the cutting board. Cut each half in 4 pieces then rotate and cut into pieces about 1/8 inch thick. Place apples slices on a microwave safe pie plate cover with plastic wrap and microwave until apples are pliable and slightly translucent, about 3 minutes. This softens the apples in the finished cake. Toss apple slices with Calvados, lemon juice, and 1 teaspoon Chinese five spice, then cool for about 15 minutes.
In a medium-sized bowl, whisk 1 cup flour, 1 cup granulated sugar, baking powder, salt, and the remaining Chinese five spice, 1 tablespoon + 2 teaspoons.
Bake until the center of the cake is set, a toothpick or tester inserted in the center comes out clean, and the top is golden brown, about 65 minutes.
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