This is my take on the French Apple Cake – there are a lot of similarities in the simplicity of this cake, although I was never a huge fan of the custardy middle of a French Apple Cake, and this one has a definite “cakey” cake middle which is something I prefer.
It’s a true pure apple cake – no cinnamon or nutmeg to change the flavour of the apples. If you’re hesitant about the rum, trust me and add it in there, it just brings out the apple flavour that much more. If you’re still skeptical simply add more vanilla, but trust me and try it at least once with the rum in there.
I start off by pre-heating the oven to 350°F. Then prepare your pans – I use 2 – 7″ springform pans that I have. This recipe is designed for 2 – 7″ springform pans – so if you don’t have 7″ springform pans, you may not get the same results as I do.
Next up is all those apples – 5 to 6 large apples. This is purely your choice, you can use a bunch of different apples or you can use your favourite. I used 5 rather large Golden Delicious apples. Peel, core and chop the apples into about 1 inch pieces. Place the apples in a bowl of cool water to avoid them getting brown while your peeling, coring and chopping all the apples and getting everything else together.
Next is the eggs, 3 large eggs, preferrably at room temperature, but who are we kidding here – mine came from the fridge, I took them out when I started getting all my ingredients together. Whisk these together until they start to get foamy, then slowly add in the sugar.
Then, alternating, whisk in half the flour mixture (slowly so as to not have this flying all over your kitchen – yeah that just happened to me I was in a hurry), then whisk in half of the cooled butter. Repeat with the remaining flour and then the final addition of the butter.
Once removed from the oven place on a cooling rack, allow to cool for a few minutes and then run a thin spatula around the edge of the pans to ensure the apples are not sticking to the sides of the pans and then carefully loosen the springform pan. Allow to cool a further 10 minutes then remove the springform pan completely, and allow to cool completely on the cooling rack.
(makes 2 – 7″ cakes)
1 1/8 cup flour
1 Tbsp plus 1/8 tsp. baking powder
Large pinch of salt
5 to 6 large apples (your choice – or a mixture)
3 large eggs, preferrably room temperature
1 1/8 cup sugar
4 Tbsp. rum
1 tsp. Vanilla bean paste
12 Tbsp. (1 1/2 sticks) butter, melted and cooled
1 Tbsp. Sugar, for sprinkling
- Pre-heat oven to 350°F, adjust rack to centre of oven.
- Prepare your two 7″ springform pans, lining the bottom of the pans with parchment and greasing the pans well.
- Melt the butter, either in the microwave or in a small pot on the stove. Set aside to cool.
- In a bowl, whisk together to the flour, baking powder and salt. Set aside.
- Peel, core, chop apples into small pieces approx. 1 inch. Place in a bowl of water to prevent browing.
- Beat eggs until foamy, then whisk in the sugar, gradually. Whisk in the rum and vanilla bean paste.
- Whisk in half the flour mixture, then gently whisk in half the butter.
- Add in the remaining flour and then the rest of the melted butter.
- Drain the apples and fold them into the batter, until the apples are all well coated.
- Divide the batter evenly between the two pans. Smooth the top with a spatula and then sprinkle with about 1 Tbsp. of sugar over both pans (should be able to do this with 1 Tbsp for both pans, but may need slightly more depending on how well you are at sprinkling – me not so much).
- Bake for 50 minutes to 1 hour – until a knife inserted in the middle comes out clean.
- Let cool for 5 minutes in the pan, then run a thin spatula around the edge to make sure no apples are sticking to the pan. Loosen the rim of the springform pan.
- Allow to cool a further 10 to 15 minutes, then remove to a cooling rack and allow to cool completely.
- Store covered at room temperature.