French Apple Cake without Rum
This simple French apple cake uses fresh apples and a simple vanilla cake base for the most beautiful, easy dessert. Recipe adapted from The Cooks Atelier in Beaune.
Servings: 8 people
Ingredients
- 1 ¾ cups all purpose flour *If gluten free, use 1:1 baking flour
- 2½ teaspoons aluminum-free baking powder
- 1/2 teaspoon kosher salt
- 1 cup whole milk
- 1/4 cup crème fraîche or mascarpone cheese at room temperature (see note)
- 1/2 cup (8 tablespoons) unsalted butter at room temperature
- 3/4 cup white sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2-3 honeycrisp apples, peeled
- Optional: powdered sugar or cinnamon sugar for topping
Instructions
- Preheat the oven to 350℉. Prepare a 9 inch cake pan by lightly greasing it all over (I use the butter wrapper), and placing a parchment round inside at the bottom. Do this by placing the bottom of the pan over the sheet of parchment, tracing around it with a pencil, then cutting into a circle to fit at the bottom of the pan. Take a small spoonful of flour and shake the pan around to thoroughly coat the inside. Dump out any excess flour and set aside.
- In a medium bowl, add the flour, baking powder, and salt. In a separate medium bowl, whisk together the mascarpone cheese or crème fraîche and milk until combined. In a large bowl, mixed softened butter until light and creamy (by hand or with a mixer). Add the sugar and mix until thoroughly combined. Then add 1 large egg and 2 teaspoons of vanilla extract - mix this with a spatula until well combined and smooth. Do not overmix.
- Alternating flour mixture and milk mixture, add them in small increments, stirring with a spatula after each addition until smooth. Pour the batter into the prepared cake pan, tapping it a few times on the counter to get it smooth and level.
- Thinly slice the peeled apples into half moon pieces, leaving out the core. Place sliced apples in a layered pattern on top of the cake batter, then slide extra apples in between each slice. Make sure the fruit doesn't touch the side of the pan, but comes close to the edge.
- Bake at 350 degrees ℉ for 50-55 minutes or until a toothpick inserted in the center comes out clean. The cake should be a lovely golden brown on top. Allow it to cool at least 30 minutes then slide a knife along the sides of the pan. The cake should release easily.
- Place the cake on a serving platter and serve slightly warm or at room temperature. Dust with powdered sugar once cool, if desired.
Notes
- Use honeycrisp, pink lady, or fuji. Granny smith can be used, but I recommend alternating them with honeycrisp.
- Crème fraîche is the more traditional way to make this, but for those on HYH, substitute mascarpone.
- Because this cake has a higher amount of baking powder, please use aluminum free powder to avoid a bitter taste.
- I love to top this with powdered sugar in winter because it looks like a snowflake. During fall, cinnamon sugar is amazing on top - although not very French!
- This is best served with a dollop of fresh whipped cream.
- I suggest Bob's Red Mill 1:1 flour for gluten free. For dairy free, see post for adjustments others have used.
Nutrition
Calories: 341kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 174mg | Potassium: 229mg | Fiber: 1g | Sugar: 20g | Vitamin A: 547IU | Calcium: 120mg | Iron: 1mg
