French Apple Cake
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0.0
French Apple Cake
Adapted from Around My French Table by Dorie GreenspanDorie doesn’t specify any type of apple but instead advises that you should use a mix of them. I don’t know what kind mine were since Romain brought them to me. The rum is really a great flavor in this cake, but if you’re avoiding alcohol, you could double or triple the vanilla to compensate. I also like this recipe because you can make it with ingredients easily on hand. Being American, I was tempted to add a dusting of ground cinnamon to the apples, but then it wouldn’t be authentically French. Hence I often decide to add a dollop of crème fraîche alongside, but it's wonderful just as it is.The original recipe uses a springform pan but if you don't have one, you can use an 8-inch (20cm) cake pan, buttering it well and lining the bottom with a circle of parchment paper before adding the batter. I've also make it in a 9-inch (23cm) cake pan and it works well, although it won't be a high.
Ingredients
- 3/4 cup (110g) flour
- 3/4 teaspoon baking powder
- pinch of salt
- 4 (about 2 pounds, 1kg) large apples a mix of varieties
- 2 large eggs at room temperature
- 3/4 cup (150g) sugar
- 3 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 8 tablespoons (115g) butter salted or unsalted, melted and cooled to room temperature
Instructions
- Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.
- Heavily butter an 8-inch (20cm) springform pan and place it on a baking sheet.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Peel and core the apples, then dice them into 1-inch (3cm) pieces.
- In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter
- Stir in the remaining flour mixture, then the rest of the butter.
- Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
- Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. It may take less time, depending on the apples, so check the cake 5 or so minutes before the recommended baking time. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.
Notes
- Serving: Serve wedges of the cake just by itself, or with crème fraîche or vanilla ice cream.
- Storage: The cake will keep for up to three days covered. Since the top is very moist, it’s best to store it under a cake dome or overturned bowl.
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