French Apple Cake by Elise Meyer – September Recipe Program

French Apple Cake
Serves 4-6
When we were in France, there was a simple little apple
cake at our local patisserie; this is a good rendition of it. It
is a wonderful addition to any fall table.
* 3/4 cup flour
* 3/4 teaspoon baking powder
* 1/2 teaspoon cinnamon
* pinch salt
* 4 large assorted apples
* 2 large eggs, at room temperature
* 3/4 cup sugar
* 3 tablespoons Calvados (can substitute dark rum)
* 1/2 teaspoon vanilla extract
* 8 tablespoons butter or Earth Balance, melted and
cooled to room temperature, plus extra for
buttering the pan
* optional: turbinado or other coarse sugar for
1. Preheat the oven to 350ºF, adjusting oven rack to
the center of the oven.
2. Heavily butter a springform pan and place it on a
baking sheet.
3. In a small bowl, whisk together the flour, baking
powder, cinnamon and salt.
4. Peel and core the apples, then dice them into 1/2
inch pieces.
5. Beat the eggs until foamy; whisk in the sugar, then
Calvados or rum, and vanilla.
6. Whisk in half of the flour mixture, then gently stir
in half of the melted butter.
7. Stir in the remaining flour mixture, then the rest of
the butter.
8. Fold in the apple cubes until they’re well-coated
with the batter. Scrape them into the prepared
cake pan and smooth the top a little with a spatula.
9. Place in the oven and bake for 55 minutes or until
a knife inserted into the center comes out clean
About 10 minutes before the cake is finished,
sprinkle the top with turbinado or other coarse
sugar if desired.
10. Cool for 5 minutes, then run a knife around the
edge to loosen the cake from the pan. Carefully
remove the sides of the cake pan, making sure no
apples are stuck to it.
Enjoy with ice cream or whipped cream. The cake keeps
well loosely covered for 3 or more days.
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Contributed by:
Elise Meyer