Classic recipe: French Apple Cake
A springform pan is needed for this recipe. Adapted from David Lebovitz’s French Apple Cake recipe.
3/4 cup (110g) flour
3/4 tsp baking powder
pinch of salt
4 large apples (a mix of varieties)
2 large eggs, at room temperature
3/4 cup (150g) sugar
3 Tbl dark rum
1/2 tsp vanilla extract
8 Tbl (115g) butter, melted and cooled
Optional: crème fraîche
- Preheat the oven to 350ºF. Adjust the oven rack to the middle.
- Butter an 8- or 9-inch springform pan and place it on a baking sheet.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Peel and core the apples, then dice them into 1-inch pieces.
- In a large bowl, beat the eggs until foamy then whisk in, one at a time, the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half the melted butter.
- Stir in remaining flour mixture, then the remaining butter.
- Fold in the apple cubes until coated with batter. Scrape them into the prepared cake pan and smooth the top with a spatula.
- Bake the cake for about 1 hour, or until a knife inserted into the center comes out clean.
- Let the cake cool for 5 minutes, then carefully run a knife around the edge to loosen the cake from the pan.
- Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
- Serve wedges of the cake by itself, or with crème fraîche or vanilla ice cream.
Approximately 200 calories per slice of French Apple Cake.