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French Apple Cake

French Apple Cake

Yield: 8 slices 1x
Prep: 15 minutesCook: 45 minutesTotal: 1 hour


Butter to coat a 9” cake pan with 2” sides

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 stick butter (1/2 cup), melted

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 tablespoons dark rum

3 1/2 cups peeled, cored and half-inch diced Granny Smith apples, about 2 large or 3 small apples*

1 tablespoon Demerara sugar (Raw sugar)

Powdered sugar to sprinkle on finished dessert


*Wait to peel and cut the apples until ready to add to the batter.

Preheat oven to 350 degrees F. with rack in center of oven.

Butter a 9” cake pan, bottom and sides. Place a parchment circle over buttered bottom then butter the parchment. Set aside.

In a small bowl whisk flour, baking powder and salt. Set aside.

Melt butter to a liquid then cool. Set aside.

In a large bowl, beat eggs with a whisk for about one minute or until fully beaten.

Add granulated sugar and beat again.

Add vanilla and rum and beat again.

Slowly add melted butter as you whisk. (Place a wet paper towel under the bowl to keep it from spinning as you whisk in the melted butter.)

Whisk in the dry ingredients just to combine then remove the whisk. The batter will get thick as the dry is absorbed into the wet.

Now peel, core and cut the apples into half-inch pieces and as you prepare each apple, fold into the batter. The cut apples should be 3 ½ cups total which is about two large or three small to medium apples. Make sure the apples are fully mixed into the batter.

Scrape the thick batter into the prepared pan and with a rubber spatula, spread evenly to the edges and smooth the top.

Sprinkle on the Demerara sugar and bake in the center rack of the preheated oven for 40-45 minutes or until a tooth pick inserted into the center comes out clean and the top is golden brown.

Place the pan on a cooling rack for 15 minutes.

Place a parchment circle over the top then a rack and quickly invert. The parchment is to stop the top from getting lines from the rack.

Peel off the bottom parchment, place another rack or serving platter over the inverted cake and flip again so the cake is now facing up.

Cool or serve warm with powdered sugar dusted over the top.

The cake is moist and delicate with a slightly crunchy top so use a very sharp serrated knife to cut through into eight slices. Try not to press down as you cut, but saw back and forth to get through the top crust. Sounds silly, but that extra step yields a beautiful finished slice with a nice crunchy top and moist apple filled slices.

Dust with additional powdered sugar as you serve.

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This cake is delicious on its own but feel free to serve with whipped cream or ice cream if you’d like.

© Author: A Family Feast
Cuisine: French Method: baking