Tender chunks of apples layered over custard-like cake, is what makes this rustic French dessert, completely melt in your mouth. One of the easiest dishes to prepare, this French Apple Cake is bursting with so much flavor, you could never imagine it only uses a few ingredients most likely in your pantry. Voila!
With apple season in full swing, it’s the perfect time to stop by your local farmers’ market and take advantage of this fruit when it’s truly fresh picked. A mixture of sweet tart apples such as Pink Lady, Black Arkansas, Granny Smith, or Fuji will give this cake a more interesting taste, and adds a wonderful fragrance that will make your home feel like fall.
French Apple Cake
Adapted from David Lebovitz, and Around My French Table, by Dorie Greenspan
Ingredients:
3/4 cup flour
3/4 teaspoon baking powder
pinch of salt
4 large apples, a mix of varieties, (4 cups)
2 large eggs, at room temperature
3/4 cup sugar
1 1/2 teaspoons vanilla extract
8 tablespoons unsalted butter, melted and cooled to room temperature (You can substitute olive oil for the melted butter)
Directions:
Preheat the oven to 350ºF
Butter a 9-inch springform pan and place it on a baking sheet.
In a small bowl, whisk together flour, baking powder, and salt. Peel, core, and dice the apples into 1-inch cubes.
In a large bowl, beat the eggs until foamy, then whisk in the sugar until thick and creamy. Mix in the vanilla. Whisk in half of the flour mixture, and gently stir in half of the melted butter. Add remaining flour and the rest of the butter.
Using a spatula, fold in the apple cubes until coated with the batter and pour into the prepared cake pan. Smooth the top with a spatula.
Bake the cake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, and remove the sides of the springform pan.
When the first brisk days of autumn come calling, I head to my kitchen with thoughts of squash and spice. Butternut squash muffins are a great way to bring out the best of the season.
Carrie Fehr 