Posted by Grace Massa Langlois on Friday, 19th November 2010

Welcome fall into your home with these Warm Apple Cinnamon Crumb Cakes with Calvados and prepare yourself for the tantalizing and comforting aroma that radiates from your oven and permeates throughout your home.

A photo of three Warm Apple Cinnamon Crumb Cakes with Calvados on white doilies placed in a row.

When my son, Matt, returned home from school yesterday he was welcomed with the flavourful aroma of apples, butter, cinnamon and brandy and the first thing he said when he walked in the door wasn’t “Hi Mom, how was your day?” it was “Wow, what smells so amazing!”  It reminded me of all the times as a child that I would run up the driveway in anticipation.  I couldn’t wait to find out what my Mom was making because you could smell the enticing aroma all the way down the street.

A photo of a green apple placed on a pedestal.

I’ve made many Apple Crumb Cakes but this time I made a few changes in the recipe because I wanted to elevate the flavours.  I added the Golden Yellow Sugar (a lighter brown sugar) because it adds a delicate buttery taste, which makes for a wonderful flavour combination with the apple.

A photo of 3 Warm Apple Cinnamon Crumb Cakes with Calvados on white doilies with a bowl of green apples in the background.

When I was scouring the city for Butterscotch liqueur last month for use in the Butterscotch-Glazed Chocolate Bundt Cake I was thrilled to have finally (I have searched high and low for the last 2 years) found a coveted bottle of Calvados.

A photo of a bunch of green apples.

Calvados is an outstanding apple brandy from the French region of Normandy.  The brand of Calvados that I purchased is golden copper in colour with a fruity flavour and a hint of caramel and vanilla.  It is purely optional in the recipe but I found that it intensified the apple flavour, plus, caramel and vanilla with apples, could it get any better than that?

A photo of Warm Apple Cinnamon Crumb Cakes with Calvados placed in a row on white dessert dishes.

If you do invest in a bottle of Calvados not only is it a smooth sipping brandy, before and after dinner, but it can also be used to enhance the flavour of many different desserts, cakes, sauces, poaching liquids for apples or pears and it would be outstanding when added to sautéed or baked apples and also pears.

Anita from Dessert First featured Tipsy Apples with a Calvados Caramel Sauce doesn’t that sound amazing!  And another great recipe I can’t wait to try is Bittersweet Ganache with Calvados and Pear Tart that I spotted on Ashley’s site Not Without Salt.

A photo of Donna Hay's Warm Apple Cinnamon Crumb Cakes with Calvados on a white pedestal plate.

The next time I make my Poached Forelle Pears I plan on adding some Calvados to the poaching liquid to add another flavour dimension and I would also like to try it in my Pear, Rhubarb and Raspberry Crumble.

Calvados can also be used in many savoury dishes with pork, chicken or veal.  With American Thanksgiving upon us, Calvados would be a fantastic flavour boost to apple stuffing or various gravies.

A photo of a row of green apples.

With or without Calvados these Apple Cinnamon Crumb Cakes served warm with tea or served with ice cream are sure to please.  I wish I would have found Anita’s post before I made these (alas they are all gone) because the Calvados Caramel Sauce drizzled all over these little cakes would be to die for (definitely a must next time!).

I am very honoured to be included in LexioPhiles International Recipe Advent Calendar 2010. This recipe for Warm Apple Cinnamon Crumb Cakes with Calvados will appear on December the 5th, 2010.  LexioPhiles will feature a new recipe every day in the month of December from fellow bloggers around the world.  I am looking forward to visiting each day to see my fellow blogger’s contributions.  I hope you will too!

A photo of the International Recipe Advent Calendar 2010 banner.

A photo of Donna Hay's Warm Apple Cinnamon Crumb Cakes with Calvados.

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Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Dolci alla Frutta, Fruit Desserts, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Torte

Comments (13)

13 Responses to “Warm Apple Cinnamon Crumb Cakes with Calvados”

  1. Cajun Chef Ryan Says:

    Oh hell yeah! And with the apple brandy snifter on the side too (for adults only) I could down a dozen of these bad boys! lol (My old chef voice talking)

    Bon appetit!

  2. Sprinkles of Parsley Says:

    Your photography is outstanding! Beautiful post and your recipe looks delicious too!!

  3. briarrose Says:

    Beautiful and delicious.

  4. Cookin' Canuck Says:

    Adorable little cakes! I love the addition of calvados to these – cake with a punch.

  5. Tweets that mention Donna Hay's Warm Apple Crumb Cake with Cinnamon and Calvados Recipe | La Mia Vita Dolce -- Says:

    […] This post was mentioned on Twitter by Carrie Minns, Grace Langlois. Grace Langlois said: New Blog Post-Warm Apple Cinnamon Crumb Cakes with Calvados #dessert #sweets #fbz #apples #calvados […]

  6. Lizzy Says:


  7. Frugal Tips Says:

    Wow! Those look and sound amazing.

  8. Crustabakes Says:

    wad a lucky lucky son you’ve got! these look incredibly wonderful!

  9. Marly Says:

    Grace, this recipe looks like your best one so far. Of course, I’ll think that until you post another one tomorrow. Each one looks better than the one before. I don’t know how you do it. Love the pics, the apples, the story, and the recipe (because it looks like one I could make vegan). Thanks so much for another grand slam!

  10. the urban baker Says:

    these look delicious. i am going to certainly make these!

  11. Gali Says:

    Those sure look tasty! The texture of the top is amazing.

  12. janis Says:

    Trying these tomorrow…. many thanks

  13. Apple Recipe Round Up – Bites From Other Blogs Says:

    […] Warm Apple Cinnamon Crumb Cakes With Calavados From La Mia Vita Dolce […]

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