Easy French Apple Cake
A homespun French apple cake offers a rustic dessert, perfect for fall weeknights or casual gatherings.
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Instructions
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Preheat the oven to 350 F. Prepare a 9-inch springform pan by coating it with cooking spray and lining the bottom with parchment paper.
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In a medium bowl, whisk together 1 cup plus 2 tablespoons (135 grams) all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
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Measure out 2 tablespoons of this flour mixture, combine it with 4 cups chopped honeycrisp apples, and toss to coat. Set aside.
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In a stand mixer, beat 2 large eggs, 1/4 cup packed (60 grams) light brown sugar, and 2/3 cup granulated sugar on medium-high until light and ribbony, for 2 to 3 minutes.
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Add 1/4 cup aged dark rum and 1 teaspoon vanilla extract, then beat on medium-high until just combined, about 15 seconds.
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Incorporate half of the remaining flour mixture into the egg mixture, beating on low until just combined, about 15 seconds.
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Blend in 1/2 cup (113 grams) melted and slightly cooled unsalted butter, beating on low until just combined, about 15 seconds.
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Add the remaining flour and beat on low until just combined, about 15 seconds.
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Gently fold the flour-coated apples into the batter until evenly combined.
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Pour the batter into the prepared springform pan, spread it evenly, and sprinkle with the remaining 1 tablespoon granulated sugar.
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Bake for 35 to 40 minutes, until golden brown and a wooden pick inserted in the center comes out clean.
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Cool the cake in the pan on a wire rack for 10 minutes, then unmold by running a knife around the edges.
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Serve warm or cool completely, optionally sprinkling with powdered sugar before serving.