I've been seeing many Apple cake recipes on my social media feed and that's when I remembered about this French Apple Cake.
I baked this cake when we were in Bahrain. In the last couple of months in Bahrain, I was baking and eating cakes like crazy. Most of the time I baked my tried and tested recipes like Lemon Drizzle Cake, White Chocolate Mud Cake, Starbucks Lemon Loaf, etc;
At times, I tried some new recipes too and this was one such cake. What attracted me to this French Apple Cake, first is how it looked. It has a very simple but rustic look with that cracked top. It looks homely and also has a quaint little cafe dessert appeal at the same time.
Another thing I noticed is that there is no cinnamon in this recipe. Most of the Apple Cake recipes I've tried have cinnamon, so much so that it was a given that if it's an apple cake, Cinnamon has to be there. Not in this one.
This cake has a very tender buttery crumbs with a bite of apple chunks and a very subtle rum flavor. It's perfect for this time, if you wanna get that cafe feel with a rustic cake without stepping out of home ;)
I do hope you enjoy this as much as we did.
Here is the recipe…
Recipe adapted verbatim from here
French Apple Cake
- 1 cup Plain flour (maida) (spooned into measuring cup and leveled-off)
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1 stick, 1/2 cup Unsalted butter (, at room temperature)
- 2/3 cup Sugar (plus more for sprinkling over cake)
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp dark rum
- 2 baking apples (peeled, cored and cut into 1/2-inch cubes )
- Confectioners' sugar (optional, for decorating cake)
- Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
- In a small bowl, whisk together the flour, baking powder and salt.
- Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
- Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay.
- Add the flour mixture and mix on low speed until just combined.
- Using a rubber spatula, fold in the chopped apples.
- Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack.
- Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.