Description
This French Apple Cake is a rustic and elegant dessert featuring tender chunks of apples baked into a buttery, custard-like cake with a subtle vanilla flavor. Its simple yet sophisticated texture is enhanced with a golden crust, making it perfect for a cozy afternoon treat or a delightful finish to any meal. Serve it plain, dusted with powdered sugar, or with a dollop of whipped cream for added indulgence.
Ingredients
Dry Ingredients
- 1 cup (125 g) all-purpose flour
- 1½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted and slightly cooled
- 2 large eggs
- 2 tablespoon whole milk
- 1½ teaspoon vanilla extract
Fruit
- 3 medium apples (about 1 lb / 450 g), peeled, cored, and sliced into thin wedges
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper to prevent sticking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to evenly combine and aerate the leavening agents.
- Prepare the batter base: In a large mixing bowl, whisk the eggs and granulated sugar until the mixture becomes pale and frothy, indicating aeration for a light texture. Then, add the melted butter, whole milk, and vanilla extract, mixing until the batter is smooth and homogenous.
- Combine wet and dry ingredients: Gently fold the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overdeveloping gluten for a tender crumb.
- Incorporate apples: Fold the thinly sliced apples into the batter, ensuring they are evenly coated. The batter will be thick due to the fruit.
- Pour and smooth: Transfer the batter to the prepared cake pan, spreading it evenly and smoothing the top for uniform baking.
- Bake the cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake top is golden brown.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before gently releasing it and transferring to a wire rack to cool further. Dust with powdered sugar before serving if desired.
Notes
- Use firm, crisp apples such as Granny Smith or Honeycrisp for best texture.
- Make sure the melted butter is not hot when added to avoid cooking the eggs prematurely.
- Do not overmix the batter to keep the cake tender.
- For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
- Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
