I decided to try making Bittman's apple cake from the NY Times. I decided to post because it was a really good recipe. (here's the link: http://query.nytimes.com/gst/fullpage...).
I used the calvados he suggested instead of the bourbon because I had it on hand. And let me say that this was a really good dessert! The cake was moist and lightly tasting of apples (if I make it again, I'll try to figure out a way to make it more apple-y). The calvados poured over the top gave it quite a kick. I poured in stages -- allowing some to seep in completely before continuing to pour.
It is so rich, one can only eat a small piece. I think the cake would serve more than 12.
Thought I'd share ...