French Apple Cake Recipe
Equipment
Ingredients
- 1 cup all-purpose flour,, spooned and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, at room temperature
- 2/3 cup granulated sugar,, plus more for the top of the cake
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons calvados apple brandy or dark rum
- 2 apples like Granny Smith, Honey Crisp, Fuji or Gala (3 1/2 - 4 cups chopped), peeled, cored and chopped into about 1/2-inch pieces.
- Confectioners’ sugar for dusting
Instructions
- Arrange a rack in the middle of the oven and preheat the oven to 350 degrees Fahrenheit. Coat the inside of a 9-inch springform pan with cooking spray or butter. You can also use a regular 9-inch baking cake pan lined with a parchment paper circle and greased with cooking spray or butter.
- Whisk together the flour, baking powder and salt in a mixing bowl.
- You can mix the cake batter by hand, with a handheld electric mixer or with a stand mixer with the paddle attachment. Beat the butter and granulated sugar on medium-high speed for about 3 minutes or until light and fluffy.
- Add the eggs one at a time, allowing each to incorporate before adding the next one. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed. Add the vanilla and the calvados or rum and mix to combine. The batter may look grainy at this point.
- With the mixer on low speed, add the flour mixture and mix until just combined.
- With the help of a spatula, fold in the chopped apples and mix to combine. The batter will be thick.
- Transfer the batter to the prepared pan. You can smooth the top a bit with a spatula. Sprinkle the top with granulated sugar (about a tablespoon).
- Bake for about 40 minutes or until a cake tester or wooden skewer inserted into the center of the cake comes out clean. Transfer the cake pan to a cooling rack and cool for about 30 minutes. Run a knife around the edges of the cake and if using a springform pan, remove the sides. If using a regular baking pan, turn it out onto a cake plate or wire rack and remove the parchment paper.
- Using a fine sieve, dust the cake with confectioners’ sugar (optional). The cake can be served warm or at room temperature.
Notes
- The cake can be served with whipped cream or vanilla ice cream.
- This cake freezes well.
- Cool completely and wrap it tightly with plastic wrap and then aluminum foil. Place it in an airtight container or a large resealable plastic bag and freeze for 2-3 months. Thaw in the fridge overnight and bring it to room temperature before serving.
Nutrition
Calories: 267 kcal, Carbohydrates: 35 g, Protein: 3 g, Fat: 13 g, Saturated Fat: 8 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 1 g, Cholesterol: 77 mg, Sodium: 193 mg, Potassium: 138 mg, Fiber: 2 g, Sugar: 22 g, Vitamin A: 447 IU, Vitamin C: 2 mg, Calcium: 37 mg, Iron: 1 mg
