French Apple Cake by Davidlebovitz

Imported from davidlebovitz.com by @AgentulEs
Easy Vegetarian

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.

Best enjoyed as Dessert

Ingredients

for
servings
  • 3/4 cup flour
  • 3/4 tsp Baking powder
  • pinch Salt
  • 4 apples, about 2 pounds, 1kg, a mix of varieties, large
  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 3 tbsp dark rum
  • 1/2 tsp Vanilla extract
  • 8 tbsp butter, salted or unsalted, melted and cooled to room temperature
Nutrition Facts
1
Amount per serving
Calories
286
% DV*
Total Fat 13g 16%
Saturated Fat 7g 37%
Unsaturated Fat 4g
Sodium 63mg 3%
Total Carbs 41g 15%
Dietary Fiber 3g 9%
Sugars 29g 57%
Protein 3g 6%
* % Daily Values based on a 2,000 calorie diet.

Steps

  1. 1

    Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.

  2. 2

    Heavily butter an 8-inch (20cm) springform pan and place it on a baking sheet.

  3. 3

    In a small bowl, whisk together the flour, baking powder, and salt.

  4. 4

    Peel and core the apples, then dice them into 1-inch (3cm) pieces.

  5. 5

    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

  6. 6

    Stir in the remaining flour mixture, then the rest of the butter.

  7. 7

    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.

  8. 8

    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.