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1
In a saucepan, combine the apples, 1/4 cup of the sugar and 1 cup of the verjus and bring to a boil, stirring, just until the sugar dissolves.
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2
Simmer, stirring occasionally, until the apples are softened but not broken down, about 8 minutes.
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3
Let the apples cool in the syrup for 15 minutes.
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4
Set a strainer over a bowl and drain the apples, reserving the syrup.
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5
Preheat the oven to 350.
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6
Butter and flour a 9-inch springform pan.
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7
In a bowl, sift the flour, baking soda, cream of tartar and salt.
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8
In a large bowl, using an electric mixer, beat the butter with 1/2 cup of the sugar at medium speed until fluffy.
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9
Add the vanilla, then the eggs, 1 at a time; beat well between additions.
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10
At low speed, beat in the dry ingredients in 3 batches, alternating with the milk.
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11
Scrape the batter into the prepared pan and smooth the surface.
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12
Arrange the apple slices on the batter in concentric circles and press them in halfway.
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13
In a bowl, mix 2 teaspoons of the sugar with the cinnamon; sprinkle evenly over the apples.
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14
Bake the cake in the middle of the oven for 1 hour, or until golden and risen and a toothpick inserted in the center comes out clean.
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15
Meanwhile, in a medium saucepan, simmer the remaining 1 cup of sugar with the remaining 1 cup of verjus over moderate heat until a deep amber caramel forms, about 12 minutes.
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16
Remove from the heat.
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17
Immediately whisk in the reserved apple syrup.
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18
Brush 1/2 cup of the syrup all over the cake and let cool.
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19
Remove the springform ring and transfer the apple cake to a serving plate.
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20
Cut into wedges and serve warm, with the remaining syrup and creme fraiche on the side.
