French Apple Cake

by Carrie Fehr

French Apple CakeTender chunks of apples layered over silky custard-like cake, is what makes this rustic French dessert, completely melt-in-your-mouth.  One of the easiest dishes to prepare, this fall favorite bursts with so much flavor, you could never imagine it uses a few ingredients that are likely already 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 a wonderful fragrance that will make your home feel like autumn.

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

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.

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