This Traditional French Apple Cake is a perfect cake for fall! Delicious served plain or with a dollop of creme fraiche or a scoop of vanilla ice cream.
8 Tbsp
Butter
melted and cooled to room temperature
Instructions
Preheat the oven to 350ºF and adjust the oven rack to the center of the oven.
Heavily butter an 8- or 9-inch springform baking pan and give it a good dusting of flour.
In a small bowl, whisk together the flour, baking powder, and salt.
Peel and core the apples, then dice them into 1-inch (3cm) pieces. Squeeze ½ a lemon over the apples to keep them from browning. Set aside.
In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter. Repeat until all butter and flour mixture is fully incorporated being careful not to over-mix.
Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan. Gently smooth the top with a spatula.
Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.
When cooled, dust the cake with powdered sugar. Serve with a dollop of creme fraiche or a scoop of vanilla ice cream.