appleeggsbaked
French Apple Cake
A delicate buttery French-style cake packed with fresh apples and flavoured with vanilla and dark rum.
From YouTube · Sep 5, 2023
A delicate buttery French-style cake packed with fresh apples and flavoured with vanilla and dark rum.
20 min
Prep time
40 min
Cook time
1 hr 20 min
Total time
1 x 9-inch cake, about 8 slices
Yield
Ingredients
10 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.
Equipment
- 9-inch springform cake tin
- Baking paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Wire cooling rack
Storage
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days. Bring slices towards room temperature before serving.
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