French Apple Cake is a festive, custardy dessert perfect to serve during the holiday season. (Photo courtesy of Kathy Thomas)
It’s no secret that I love apple desserts. This custardy apple-filled cake is worth eating. Small apple slices are heated in the microwave before being added to part of the dough. To completely soften apple slices, heat them in the microwave until they are not completely soft. To test, try folding one or two in half. It will be too stiff if you fold it in half. Microwave for another 30 seconds and test again.
The cake is delicious warmed up, but it’s also delicious at room temperature. I happily make them the day before Christmas and eat them the next day with a dollop of whipped cream on the side of each serving.
french apple cake
Yield: 8-10 servings
material
vegetable oil spray for spray pan
1 1/2 pounds Granny Smith apples (about 4 medium-sized), peeled, cored, cut into 8 wedges, and sliced crosswise to 1/8-inch thickness.
1 tablespoon calvados; see cook’s notes
1 teaspoon fresh lemon juice
1 cup and 2 tablespoons all-purpose flour, divided
1 cup + 1 tablespoon granulated sugar (divided)
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg and 2 large yolks, divided
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla essence
Garnish: powdered sugar
Cook’s Note: If Calvados is not available, substitute 1 tablespoon of apple brandy or white rum.
direction
1. Adjust oven rack to bottom center position and heat oven to 325 degrees. Spray a 9-inch springform pan with vegetable oil spray. Place prepared bread on a rimmed baking sheet lined with aluminum foil. Place apple slices in a microwave-safe pie plate, cover, and microwave until apples are soft and slightly translucent, about 3 minutes. Mix the apple slices with Calvados and lemon juice and let cool for 15 minutes.
2. Mix 1 cup of flour, 1 cup of granulated sugar, baking powder, and salt in a bowl. In a second bowl, whisk 1 egg, oil, milk, and vanilla until smooth. Add the dry ingredients to the wet ingredients and whisk until just combined. Transfer 1 cup of batter to another bowl and set aside.
3. Add the egg yolk to the remaining batter and mix with a whisk. Using a spatula, gently stir in the cooled apples. Transfer the dough to the prepared pan. Spread the dough evenly to the edges of the pan and press the apples lightly to create an even, dense layer and a smooth surface.
4. Stir the remaining 2 tablespoons of flour into the prepared dough. Pour over the bread dough and spread the batter evenly over the edges and smooth surface of the bread. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
5. Bake until the center of the cake is set and a toothpick inserted into the center comes out clean and the top is golden brown, about 1 1/2 hours (75 minutes). (I find that my oven takes an additional 5-7 minutes to bake the cake.) Transfer the pan to a wire rack. Let cool for 5 minutes. Run a paring knife along the sides of the pan and let cool completely, 2 to 3 hours. Just before serving, sprinkle lightly with powdered sugar and cut into wedges.
Source: America’s Test Kitchen
Award-winning food writer Kathy Thomas has written three cookbooks, including “50 Best Plants on Earth.” Follow her at @CathyThomas Cooks.com.