This french apple cake can stand up easily to a classic apple pie. A delicious balance of cake to moist apples. Flavorful throughout.

Recipe courtesy of Once Upon a Chef
Servings: 6-8

INGREDIENTS

  • 1 cup all-purpose flour, spoon into measuring cup, leveled-off
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 2/3 cup granulated sugar, plus more for sprinkling over cake
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 Honeycrisp, Fuji or Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
  • Confectioners sugar (optional), for decorating cake

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
  • In a small bowl, whisk together the flour, baking powder and salt. Cream the butter and granulated sugar with beater until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. It’s okay if batter looks grainy at this point; Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
  • Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar.
  • Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter.
  • Using a fine sieve, dust with Confectioners sugar (if using).

Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

 

SOURCEJen Segal
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