A while back I made a French apple cake from a Dorie Greenspan recipe. I was curious about this kind of cake made with more fruit than batter, so I tried it. I really loved it! It was like an apple-pie cake with a hint of vanilla and dark rum; it’s a very delicate cake. After I discovered this amazing recipe my creative mind started to knit the idea of improving it and making a spice apple cake using this technique. So fall season was the perfect time to try it!
Let me tell you what to expect from this cake. It is a very easy cake to make. The consistency of the cake will surprise you, is kind of like a tart more than a cake. The batter is just what holds all the soft and luscious baked apples together into a whole piece. The spices and the hint of rum enhances the flavor of the apples, and I personally think that combination makes this apple cake a perfect one! I highly recommend this recipe because you will enjoy the flavors of an apple pie without making a crust, and that is a win-win situation! So lets enjoy this pinch of sugar!!
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ cup of butter, melted, and cooled to room temperature, plus extra for greasing pan.
- 2 large eggs
- Pinch of salt
- 4 large apples (I used Honeycrisp), peeled, cored, and diced in 1-2 inch pieces.
- 3 tablespoons of dark rum or Brandy
- ½ teaspoon pure vanilla extract
- 1 teaspoon of Cinnamon
- ½ teaspoon of ginger
- ¼ teaspoon of clove
- ¼ teaspoon of nutmeg
- Confectioner’s sugar, for garnishing (optional)
Note: measurement of flour and sugar were increased ¼ cup to fit a 9” cake pan. For the original recipe go to:French Apple Cake
- Preheat oven to 350 degrees F.
- Grease an 9 inch round cake pan with softened butter, and line with a parchment paper.
- In a small bowl, combine flour, baking powder, the spices and salt.
- In a larger mixing bowl add the eggs. Whisk with a hand-whisk or electric mixer until eggs are light and foamy.
- Add sugar and whisk until just combined.
- Add brandy and vanilla, and whisk until everything is incorporated and sugar is mostly dissolved.
- Next pour in about half the flour mixture, and the half of the melted butter and mix. Whisk until just incorporated.Repeat with remaining butter and flour.
- Add the apple chunks and fold in gently in the batter with a spoon or spatula.
- Bake for about 50-60 minutes or until toothpick inserted into center comes out clean.
- Let the cake cool in the pan for a few minutes, then slide a knife around the edges of the cake and invert to remove completely from the pan.
- Carefully invert the cake again so the cake is side up, and dust with confectioner’s sugar before serving. Enjoy this pinch of sugar with a good cup of coffee!