This is one of the simplest cakes I know, and one of my fall favorites. An authentic French cake consisting of a buttery rum based batter with chunks of fresh apples. You could add a touch of cardamom or cinnamon and swap out the rum for brandy or leave it out all together. Dress it up with powdered sugar and spoonfuls of créme fraîche or whipped cream.
Notes:
Use a mix of sweet and tart baking apples such as fuji, pink lady, honey crisp, Granny Smith.
Use a high quality dark rum- brandy or bourbon can also be used. Or skip the alcohol and add an extra splash of vanilla extract.
To make this with sourdough, add 1/4 cup (50g) with the rum and vanilla.
Dress it Up
powdered sugar, vanilla ice cream, whipped cream ore creme fraiche
French Apple Cake
Ingredients
1 cup (120 grams) all purpose flour
1 teaspoon baking powder
1/2 tsp salt
1/2 cup (115g) unsalted butter, at room temperature
3/4 cup (150g) granulated sugar, plus more for sprinkling
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum or brandy
2-3 medium baking apples, peeled, cored and cut into 1/2 inch cubes
Instructions
- Preheat the oven to 350. Grease a and line a 9-inch (23-cm) springform or regular cake pan with butter or nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder and salt.
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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes.
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Add the eggs, one at a time beating after each addition. Beat in the vanilla and rum. Add the flour and mix until just combined. Gently fold in the apples.
- Transfer the batter to the prepared pan smoothing out the top. Sprinkle with 1 tablespoon of sugar. Bake for about 40 minutes, or until a cake tester inserted in the middle comes out clean. Let the cake cool in the pan for 20 minutes. Run a knife around the side of the pan, then release the spring and remove the side. Serve the cake warm or at room temperature. Dust with confectioners’ sugar before serving.
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