French Apple Cake

Fall is in full swing and that means baking with what’s in season. Apples, pears and sweet potatoes are a baking staple for me this time of year so I couldn’t wait to make a new recipe. I thought of the usual suspects, apple pie, apple bread, apple tarts. Not that those aren’t great things to make, but I wanted to try something new. I did a search on pinterest for some good old fashioned inspiration and came across this French Apple Cake. I love this cake because it takes most of your most basic baking ingredients and turns out the most delicious cake. It’s not too sweet and the apples definitely steal the show, as they should.

 

If you are curious about the apples I used, I used Ambrosia apples, which are my new favorite apples. Another thing to note, because I love cinnamon I was tempted to add it, but I’m so glad I didn’t because the sweetness of the apples was all this cake needed. Eat this cake fresh from the oven alone or with a big scoop of ice cream. You won’t be disappointed.

 

 

French Apple Cake slighted adapted from David Lebovitz

 

Ingredients:

 

3 large apples

3/4 cups all-purpose flour

3/4 cups granulated sugar

2 large eggs

3/4 teaspoon baking powder

1/8 teaspoon salt

3 tablespoons of vanilla extract ( the original recipe called for 2 tablespoons of rum and 1/2 tablespoon vanilla but I didn’t have rum or rum extract)

8 tablespoons melted butter; cool at room temperature

**You will need to use an 8 or 9 inch springform pan for this recipe. It makes for easy cake release.
Directions:

Place the oven rack in the center of the oven then turn the oven to 350 degrees to pre-heat.

While the oven is pre-heating, add the butter to a small sauce pan and melt. Once the butter is melted place, the butter in a bowl and allow to cool. Using more butter, generously butter the springform pan and set to the side.

Add the flour, salt and baking powder to a bowl and whisk the ingredients together.

In another bowl, add the eggs, sugar, and vanilla. Whisk all the ingredients together until frothy.

Peel and core the apples then cut into cubes. *I would do this as a last step to prevent the apples from browning.

To the egg mixture, add half of the flour mixture and half of the melted butter and whisk. Add the remaining flour mixture, then the remaining melted butter, whisk, then fold in the the apples.

Add the cake batter to the springform pan and bake for 50 minutes to an hour. The cake will be ready when a toothpick comes out clean when placed in the center of the cake. Cool for 5 minutes. Once cool, loosen the cake from the edge with a knife then release from the springform pan. Dust with powdered sugar (optional) Store for 2-3 days in a cake container (if it lasts that long!) Enjoy!