Classic French Apple Cake

A simple and easy rum-flavored cake nestled with big chunks of apples.

½ cup (125g) butter + 1 tbsp (for greasing the pan)

1 cup (125g) all-purpose flour

1 tsp baking powder

¼ tsp salt

2 large eggs

2 large baking apples (or 3 small apples)

¾ cup (150g) sugar + 2 tbsp for sprinkling

1 tsp vanilla extract

3 tbsp (45ml) dark rum (or Cognac)

 

Icing sugar (optional - for serving)

Crème fraiche (optional - for serving)

 

Instructions

Make sure you read the cooking notes before you start.

 

Preheat your oven to 180ºC with a rack in the middle. Line a 20-22.8cm springform pan with baking paper at the bottom and grease the sides with 1 tbsp of butter.

Step 1 - Melt the butter in a sauce saucepan and set aside to cool.

Step 2 - Peel and core the apples, then dice them into 1/2-inch (1.25cm) pieces.

Step 3 - In a small bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4 - In a large bowl, beat the eggs and sugar together until pale and a ribbon forms from the whisk. Whisk in the dark rum and vanilla extract. Whisk in half of the flour mixture, gently stir. Add in half of the melted butter, gently stir. Stir in the remaining flour mixture, then the rest of the butter.

Step 5 - Fold in the apples until they are evenly coated with the batter (it will look like there is too much apple and not enough batter, but this is normal).  Scrape the batter into the prepared cake pan and smooth the top a little bit, with a spatula. Sprinkle 2 tablespoons of sugar evenly on top of the batter.

Bake the cake for 45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 15 minutes and remove it carefully from the pan.

 

Enjoy warm or cool.

For serving (optional), dust with icing sugar and serve each slice with a dollop of crème fraiche on top.

 

Recipe: pardonyourfrench.com