French apple cake (receipe)

As the first of many apple cakes this fall/winter I chose an easy and tasty one.

The quality of your apples will make a huge impact on the taste – firmer and less sugary apples tend to work better in this kind of cake.

You can enjoy a slice of this cake as it is or with a scoop of ice cream.

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French apple cake

Course brunch, Dessert

Keyword apples, cake

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Ingredients

• 170 g butter I used margarine with butter
• 4 small apples try to use firm and acid apples, they have a better texture and taste when baked in a sweet dough
• 140 g flour I used white (80%) and whole wheet flour (20%)
• 1 tea spoon baking powder
• 1/2 tea spoon salt I used fine salt
• 2 large eggs
• 100 g brown suger or white sugar, if you prefer, but the cake will be less "rustic"
• 1 dl rum
• 1/2 tea spoon vanille powder
• milk depending on the texture of your dough after you have added the cut apples. The dough should be liquid enough that it falls off your spoon quite easily.
• powdered sugar for serving

Instructions

• Peel, core and slice the apples into 1 cm dices
  
• Heat your oven to 180 degrees
• Mix the flour, baking powder, salt in a large bowl
• Whisk the eggs until they are fluffy
• Melt the butter
• Add the eggs and butter to the flour mixture. Add the sugar, rum and vanilla. Mix thoroughly.
• Add the apples and mix carefully. This is the point, where you need to decide whether your dough needs additional liquid - milk. The dough should be light enough to fall off your spatula.
• Transfer the batter to your buttered cake form and bake for 30 mins or until a toothpick inserted in the center comes out clean.
• Let the cake cool off for 15 mins before taking it out of the form and covering it with the powdered sugar.