French Apple Cake

65 Comments

7CF3258C-8B6E-4346-9E82-7A7B69E25680

French Apple Cake is a dessert with a custard, apple rich base and a cake like topping. Slices instead of chunks of sweet apple made this a little different than the traditional French Apple Cake. The recipe is from America’s Test Kitchen and I made this in a cooking class that I attended. This is not a real sweet dessert.

 

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Ingredients

 

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Spray a 9″ springform pan with cooking oil.

(Due to making this in a cooking class I attended,

we had to use 2 aluminum pans because we split

the recipe with our partner)

Place the pan on a foil covered baking sheet.

Core and slice the peeled apples into 1/8″ pieces. Place

the slices onto a microwave safe plate and cover. Microwave

the apple slices on high until pliable but not completely soft,

about 3 minutes. When they are cooked properly,

you should be able to bend a slice of apple and it

will bend but not snap in half. Toss the apples

with the Calvados and lemon juice

and let cool for 15 minutes.

 

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In a medium bowl add 1 cup flour,

1 cup sugar, baking powder and salt.

 

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Whisk together to combine.

 

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In a large bowl whisk together

the 1 egg, oil, milk and vanilla.

 

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Add the dry ingredients to the wet

ingredients whisking just until combined.

 

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Remove 1 cup of the batter

from the bowl and set aside.

 

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Add the egg yolks to the remaining

batter and whisk to combine.

 

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Gently fold in the apples and pour into the

prepared pan making sure the batter is

spread evenly to the sides of the pan

and pressing the apples into the batter

making a smooth surface.

 

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Whisk the remaining 2 Tbsp. of flour

into the reserved 1 cup of batter.

 

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Spread mixture over the top of the batter.

Sprinkle the remaining 1 Tbsp.

of sugar evenly over the top.

 

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Place the oven rack to the lower middle position.

Bake in a preheated 325 degree oven keeping

the cake on the covered baking sheet.

The cake is done when the center

of the cake is set and when a toothpick inserted

in the middle comes out clean and the top is golden

brown. This will take about 1 hour 15 minutes.

Remove the cake from the tray and place it on

a wire rack for 5 minutes. Run a knife around

the side of the pan and let cool for 2 – 3 hours.

 

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Remove the side of the pan.

Slice into wedges and serve.

 

French Apple Cake

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

7CF3258C-8B6E-4346-9E82-7A7B69E25680

Ingredients

  • 1 & 1/2 pounds granny smith apples, peeled
  • 1 Tbsp. Calvados (apple or pear brandy)
  • 1 tsp lemon juice
  • 1 cup all purpose flour
  • 2 Tbsp. all purpose flour
  • 1 cup granulated sugar
  • 1 Tbsp. granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 large egg
  • 2 large egg yolks
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 tsp vanilla extract

Directions

  1. Place the oven rack in the lower middle position then preheat oven to 325 degrees.
  2. Spray a 9″ springform pan with cooking oil.
  3. Cover a baking sheet with foil. Place the springform pan on the middle of the baking sheet.
  4. Core and slice the apples into 1/8″ pieces. Place the apple slices on a microwave safe plate and cover. Microwave about 3 minutes until the apple slices are pliable but not completely soft. You should be able to bend them without snapping them in two. Toss with the Calvados and lemon juice then set aside. Let cool for 15 minutes.
  5. In a medium bowl combine 1 cup flour, 1 cup sugar, baking powder and salt.
  6. In a large bowl whisk together 1 egg, oil, milk and vanilla.
  7. Add the dry ingredients to the wet ingredients a little at a time until combined.
  8. Remove 1 cup of the batter from the bowl and set aside.
  9. Add the egg yolks to the remaining batter and whisk to combine.
  10. Gently fold the apples into the batter and pour it into the springform pan. Make sure the batter is spread evenly to the sides of the pan and press the apples down making a smooth top.
  11. Whisk the remaining 2 Tbsp. of flour into the reserved 1 cup of batter.
  12. Spread the mixture evenly on top of the batter in the pan. Sprinkle the remaining 1 Tbsp. of sugar evenly over the top.
  13. Place the pan with the baking sheet in the oven and bake for about 1 hour 15 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
  14. Remove the cake from the baking sheet and place it on a wire rack for 5 minutes. Run a knife around the side of the pan. Let cool 2 – 3 hours then remove the side of the pan and serve.

http://www.InDianesKitchen.com

Categories: Alcohol Based, Cakes, Desserts, Fruit

65 Comments »

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