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1
For the Apples: Preheat oven to 375 degrees.
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2
In an oven proof skillet or non-stick pan, melt butter over low-medium heat and stir in sugar.
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3
Arrange apples, pretty side down (like a tart tatin) and distribute pecans on top and within the apples.
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4
Cook for 25 to 30 minutes until caramel is golden brown and apples are tender in the middle.
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5
Pour batter* on apples and carefully spread leaving a slight border of apples with no batter, (this will help in de-molding the cake).
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6
Place on a tray and bake in the oven for 25 to 30 minutes, until cake is golden-brown and delicious and a tester comes out with some crumbs stuck to it.
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7
Cool on a rack 15 minutes before de-molding on a large plate.
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8
For the Batter: Mix the first 4 dry ingredients together.
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9
In a mixer with a paddle on high speed, cream the butter with the sugar until pale in color and fluffy.
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10
Add the vanilla, ginger and 1 egg and incorporate.
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11
Add the second egg and incorporate well.
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12
Add the yogurt, mix well, then turn mixer to slow and add the dry mix.
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13
Mix only until combined, do not over mix.
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14
For the Star Anise Caramel Sauce: In a pan, gently heat the star anise with the calvados until a 50 percent reduction is achieved.
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15
Remove star anise.
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16
In a non-reactive, thick pan, mix sugar and water together and bring up to a simmer on medium heat.
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17
Cook until golden brown, then slowly add the infused calvados.
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18
Mix well then whisk in the cream.
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19
Be careful, mixture will boil rapidly.
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20
Reserve warm.
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21
PLATING Slice the cake and place on a plate.
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22
Drizzle caramel sauce all over.
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23
May serve with some whipped cream if desired.
