Name: French Apple Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 1 x 9-inch cake, about 8 slices
Cuisine: French
Ingredients: 1 cup all-purpose flour (120 g); 1 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 3/4 cup granulated sugar (150 g); 1/2 cup unsalted butter, melted and cooled (113 g); 1/4 cup dark rum (60 ml); 1 tablespoon vanilla extract; 1 pound apples, peeled, cored and cut into 1/2-inch pieces (2 to 3 apples / 450 g); Confectioners’ sugar, for dusting

Method

15 steps

Preheat the oven to 350°F (175°C).
Grease a 9-inch springform pan and line the bottom with parchment paper.
Peel and core the apples, then cut them into roughly 1/2-inch pieces or slices.
In a medium bowl, whisk together the all-purpose flour, baking powder and salt.
In a separate large bowl, beat the eggs until foamy.
Whisk in the granulated sugar, followed by the melted butter, dark rum and vanilla.
Add the flour mixture to the wet ingredients and stir gently until almost combined.
Reserve a small handful of apple pieces for the top, if desired.
Fold the remaining apples into the batter until evenly distributed.
Transfer the batter to the prepared pan and smooth the top.
Arrange the reserved apple pieces over the surface, if using.
Bake for 35 to 40 minutes, until a toothpick inserted into the centre comes out clean.
Cool the cake in the pan for 20 minutes.
Run a knife around the edge and carefully remove the springform collar.
Transfer the cake to a serving plate and dust with confectioners’ sugar before serving.

Recipe notes

Helpful tips

Peel the apples because the skins may become chewy during baking.
Cut the apples evenly so they soften at the same rate.
Mix the batter only until combined to keep the cake delicate.
Allow the cake to cool before removing the baking paper because it is fragile while warm.