french apple cake

i made this recipe pretty much how it states on the recipe. i used brandy instead of calvados cause its what we have on hand (love me some manhattans).
the brandy flavor really stood out which was wonderful. the tart apples were nice and caramelized on the bottom. a rich and lovely cake for company which was what i made it for. also, a stellar recipe to show off all my fresh apples!
i provided the link on the title...this recipe is directly from epicurious.com. one of the only recipes i have not changed up.
enjoy!


1/4 cup (1/2 stick) unsalted butter
1 3/4 cups sugar
1/3 cup water
3/4 teaspoon ground cinnamon
2 large Granny Smith apples (about 1 1/4 pounds), peeled, cored, thinly
sliced
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large egg yolks
2 large eggs
2 tablespoons Calvados, applejack or other brandy
2 teaspoons vanilla
1/2 cup (1 stick) unsalted butter, melted

Preparation

Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.
Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.