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.