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.
French apple cake
- 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
- 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.
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