French Apple Cake
A simple recipe with extraordinary flavour.
Hubby is a huge apple pie fan, but even this dish gives his favourite glazed apple pie a run for the money. It’s light, not-too sweet, and freezes amazingly well. It’s also so simple and comes together so quickly you might even catch yourself wondering if you missed a step along the way — it’s just that easy.
I’ve made this recipe size as-is, and also increased it by half to serve a larger crowd with the same delicious results. If you do increase the size of the recipe, use an 11- or 12” springform pan instead and increase your baking time by 10-15min (or until the center of the cake is set).
And of course, don’t forget the whipped topping— you may be tempted to buy the store-bought kind, but I promise the from-scratch version only takes three ingredients to make this treat even more delicious and irresistible. —CFG
Ingredients
4 large baking apples (~1.5lbs)
2/3 cup all purpose flour
2/3 cup granulated sugar
Pinch of salt
1 tsp baking powder
3 eggs
1/2 tsp vanilla extract
1/2 cup melted butter
butter (for greasing the springform pan)
2 tbsp brown sugar
2 tbsp rum/Calvados brandy (optional)
For Whipped Topping
1 cup of heavy cream -OR- whipping cream
1 tsp vanilla extract
2 tbsp icing sugar
Directions
Preheat oven to 350F.
In a medium-sized mixing bowl, sift together 2/3 cup of all purpose flour, 2/3 cup of granulated sugar, 1 pinch of salt, and 1 tsp of baking powder. Set aside.
Peel and core 4 large baking apples and cut into small, bite-size pieces. Set aside.
In a separate mixing bowl (or stand mixer), add 3 eggs, 1/2 tsp of vanilla extract and mix together well. Then, slowly add in 1/2 cup of cooled melted butter until fully incorporated.
Next, add in the flour mixture into the egg mixture until fully incorporated and ingredients are smooth and fully blended.
Turn the apple pieces into the batter and set aside.
Generously grease a 9” springform pan with butter, then pour the batter in the pan. Smooth the batter out until its level and gently press down on it with an offset spatula or spoon.
Drizzle 2 tbsp of dark rum/Calvados brandy (optional) over the top of the cake, then sprinkle 2 tbsp of brown sugar on top .
Place the cake in the oven and bake for 30-35min until golden brown and center is set.
With a butter knife, gently score around the edge of cake to release it from the springform, then remove the springform frame and allow the cake to cool complete.
Top with whipped topping (recipe below), serve and enjoy!
Directions for Whipped Topping
Place your mixing bowl in the fridge for 30 minutes -OR- freezer for 15 minutes.
Once bowl is chilled, place 1 cup of whipping cream, 1 tsp of vanilla extract, and 2 tbsp of icing sugar in the chilled mixing bowl and whisk/blend on high until medium peaks form.
Serve immediately.
(Note: Place the whipped topping back in the freezer for 15-20 minutes to give it a more ice cream-like consistency.)
