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1
Butter two 9 by 2-inch cake pans and coat with sugar (tap out excess).
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2
Preheat the oven to 350F.
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3
Melt the 1/4 pound butter in a large saute pan over medium-high heat.
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4
Stir in the water, 1 1/2 cups of the sugar, and 1 1/2 teaspoons of the cinnamon and bring to a boil, stirring occasionally.
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5
Add the apples and cook until just tender, about 4 minutes.
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6
Remove the apples from the pan using a slotted spoon and arrange in a circular pattern in the prepared cake pans.
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7
Continue boiling the liquid until it is thick and syrupy, and then pour over the apples.
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8
Sift together the remaining cinnamon, flour, baking powder, and salt into a medium bowl.
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9
Place the egg yolks and whole eggs in a mixing bowl, add the remaining 1 cup sugar, and using a handheld mixer, whisk until pale.
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10
Add the Calvados and vanilla and blend well.
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11
Gradually add the dry ingredients to the bowl and, using a rubber spatula, fold in the 1/2 pound melted butter.
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12
Pour the batter evenly over the apples in the cake pans.
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13
Bake for about 45 minutes, or until a skewer inserted in the center of the cakes comes out clean.
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14
Remove the cakes from the oven and cool in the pans for 5 minutes.
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15
Loosen the sides of the cakes with a sharp knife and invert each onto a cake round.
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16
Continue cooling on rack.
