French Apple Cake

November 22, 2010 § 1 Comment

Yesterday, I had a hankering for fall flavors. Something apple-y and rummy and warm. Maybe it has something to do with all the Thanksgiving ingredients piled in the kitchen waiting to go into the AMAZING DINNER planned for Thanksgiving.

I decided to make the French Apple Cake from David Lebovitz’s site. I love love LOVE his website, and this French Apple Cake did not disappoint. We put scoops of vanilla ice cream on warm slices of cake, and I seriously thought I was eating a slice of Heaven. Try making one yourself! It was surprisingly simple, although I usually get nervous when there are fewer ingredients because there is less room for error. (Read the original post here.)

French Apple Cake
One 9-inch (23 cm) cake

Adapted from Around My French Table by Dorie Greenspan

3/4 cup (110g) flour
3/4 teaspoon baking powder
pinch of salt
4 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

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

2. Heavily butter an 8- or 9-inch (20-23cm) springform pan and place it on a baking sheet.

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

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

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

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. Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. 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.

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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