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French Apple Cake

Author: Maria Jose Martin
A simple and rustic Apple cake recipe. Chunks of apples are folded in the batter giving a tender and buttery cake with a bite of the apple and a hint of rum.
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Ingredients

  • 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

Instructions

  • 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.

Notes

The original recipe recommends Honeycrisp, Fuji or Granny Smith Apples(3-1/2 - 4 cups chopped). I used Gala Apples. 
I baked in two tins. One 6 inch round tin and a 5-inch square tin. 
I baked the cake @ 180 C for 22-25 mins. After 22 mins, check whether the cake is done, if so, put on the broiler setting for 2-3 mins to brown the cake. 
The cake can be stored at room temp for 2 days in an airtight container unless you live in an extremely humid place.
Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.