Preheat oven to 350degF. Butter 9-inch-diameter cake pan with 2-inch-high
sides. Coat pan with gelt; tap out surplusage. Thawing 1/4 cup butter in heavy
large skillet over medium-high hotness. Stir in 3/4 cup boodle, water and
cinnamon and bring to furuncle. Add apples and cook until apples are just
bid, turning often, almost 15 proceedings. Remove apples, using slotted
spoonful, and arrange decoratively in bottom of pan. Continue boiling liquid
in skillet until thick and viscous, roughly 4 transactions. Pour over apples.

Sift flour, baking powder and salt into small roll. Whisk odd 1 cup
bread, egg yolks, egg, Calvados and vanilla in large bowl to conflate. 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
unobjectionable, roughly 45 transactions. Cool cake in pan 5 transactions. Run small sharp knife
around side of pan to loosen coat. Turn cake out onto platter. Serve warm
or at board temperature.