French Apple Cake Recipe
French apple cake is perfect in it's simplicity. It's super easy to make yet is a totally satisfying treat that you'll make over and over again.
servings
Ingredients
- 2 pounds apples (about 4, see note)
- 4 ounces unsalted butter
- 1 teaspoon vanilla extract
- 1 ounce Dark rum (2 tablespoons)
- 5 ounces all purpose flour (1 cup, see note)
- ¾ teaspoon baking powder
- ¼ teaspoon table salt
- 2 large eggs
- 1 egg yolk
- 8 ounces granulated sugar (1 cup, divided)
Instructions
- Preheat the oven to 350 °F. Generously butter a 9" springform pan. Line the bottom with a parchment round if you have one and butter the parchment as well. Sprinkle a ¼ cup of the granulated sugar into the pan. Roll the sugar around in the pan to coat the butter with sugar. Pour out the excess sugar and reserve for topping the cake.
- Peel, core and cut the apples into 1/2" chunks.2 pounds apples
- Melt the butter in a small saucepan, cook until the milk solids sink to the bottom of the pan and become brown. Drain the butter into a medium bowl, leaving the solids in the pan. Stir in the rum and vanilla and set aside to cool.4 ounces unsalted butter, 1 ounce Dark rum, 1 teaspoon vanilla extract
- In small bowl sift together the flour, baking powder and salt.5 ounces all purpose flour, ¾ teaspoon baking powder, ¼ teaspoon table salt
- In a mixing bowl combine the eggs, yolk and ¾ cup granulated sugar. Whisk on medium speed until the eggs are combined. With the mixer running, slowly drizzle in the browned butter and mix for 2-3 minutes to emulsify and aerate the batter.2 large eggs, 1 egg yolk
- Fold the flour into the egg mixture. Fold in the apples. Spread the batter into the prepared pan. Sprinkle with the reserved granulated sugar.
- Bake about 45 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean. Cool on a rack for at least 20 minutes before releasing the sides of the pan.
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Notes
Use any firm apples. Granny smith is a good option.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The cake will keep at room temperature for 2-3 days. Left over slices of cake can be individually wrapped and frozen. Defrost and rewarm in a low oven.
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