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French Apple Cake Recipe

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4.2 from 15 reviews

This classic French apple cake is a moist and buttery dessert filled with tender chunks of mixed apple varieties and a subtle hint of vanilla. Made with simple pantry staples, it offers a rustic charm and can be enjoyed on its own or paired beautifully with a dollop of crème fraîche, making it perfect for a cozy afternoon treat or elegant dessert.

Ingredients

Dry Ingredients

  • ¾ cup (110 g) all-purpose flour
  • ¾ teaspoon baking powder
  • Pinch of salt

Fruit

  • 4 large apples (about 2 pounds / 1 kg), preferably a mix of varieties

Wet Ingredients

  • 2 large eggs, at room temperature
  • ¾ cup (150 g) sugar
  • 3 tablespoons apple juice
  • 1½ teaspoons vanilla flavoring
  • 8 tablespoons (115 g) butter, salted or unsalted, melted and cooled to room temperature

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) and place the oven rack in the center position to ensure even baking.
  2. Prepare Pan: Generously butter an 8-inch (20 cm) springform pan and set it on a baking sheet to catch any drips during baking.
  3. Mix Dry Ingredients: In a small bowl, whisk together all-purpose flour, baking powder, and salt to combine evenly.
  4. Prepare Apples: Peel, core, and cut the apples into roughly 1-inch (3 cm) pieces, creating tender chunks that will bake nicely within the cake.
  5. Beat Wet Ingredients: In a large bowl, beat the eggs until foamy. Then whisk in sugar, apple juice, and vanilla flavoring to incorporate air and flavor.
  6. Combine Flour and Butter (Part 1): Whisk half of the flour mixture into the wet ingredients, followed by gently stirring in half of the melted butter, ensuring smooth integration without overmixing.
  7. Combine Flour and Butter (Part 2): Add the remaining flour mixture, then stir in the rest of the melted butter until the batter is fully combined and smooth.
  8. Fold in Apples: Gently fold the apple pieces into the batter, making sure they are evenly coated to distribute throughout the cake.
  9. Transfer and Smooth Batter: Pour the batter into the prepared springform pan and smooth the top carefully with a spatula to create an even surface.
  10. Bake: Bake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean. Begin checking at around 45 minutes as baking time may vary depending on the apples used.
  11. Cool and Remove Pan: Allow the cake to cool for 5 minutes, then run a knife around the edges to loosen it. Carefully remove the sides of the springform pan, ensuring no apples stick to the edges.
  12. Final Cooling and Serve: Let the cake cool completely before slicing. Serve it plain or with a dollop of crème fraîche for an extra creamy touch.

Notes

  • Using a mix of apple varieties adds complexity to flavor and texture; a blend of sweet and tart apples works best.
  • Butter can be salted or unsalted, adjust additional salt accordingly if using salted butter.
  • Check the cake early when close to 50 minutes to prevent overbaking and dryness.
  • Crème fraîche or whipped cream makes a lovely accompaniment but is optional.
  • Ensure eggs are at room temperature to help with proper aeration in the batter.

Find it online: https://yumntasty.com/french-apple-cake-recipe/