Description
A classic French Apple Cake featuring tender pieces of Granny Smith apples folded into a moist, buttery batter, enhanced with a hint of dark rum and vanilla. This cake offers a perfect balance of sweet and tart flavors with a golden crust, ideal for dessert or afternoon tea.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 3 large eggs
- 2/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 2 tsp dark rum (optional)
Fruit
- 3 Granny Smith apples, peeled and cut into 1/2-inch pieces
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a bowl, combine the all-purpose flour, baking powder, and salt using a spoon. Set this mixture aside for later incorporation.
- Beat Wet Ingredients: In a large bowl, beat the eggs until they become foamy. Gradually add the granulated sugar, cooled melted unsalted butter, vanilla extract, and dark rum if using. Continue beating for about 2 minutes until the mixture is well combined and smooth.
- Combine Wet and Dry: Add the flour mixture to the wet ingredients. Beat on medium-low speed for about a minute, just until the ingredients are combined. Be careful not to overmix to keep the cake tender.
- Fold in Apples: Using a spatula, gently fold the peeled and diced Granny Smith apples into the batter until evenly distributed.
- Bake the Cake: Pour the batter into the lined 9-inch springform pan. Bake in the preheated oven for 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cool, dust the top with powdered sugar before slicing and serving.
Notes
- Using a springform pan facilitates easier removal without damaging the cake’s delicate texture.
- Dark rum is optional but adds a lovely depth of flavor; substitute with apple juice for a non-alcoholic version.
- Make sure the melted butter is cooled to prevent cooking the eggs prematurely during mixing.
- Folding the apples gently ensures they remain intact and evenly dispersed in the batter.
- Allow the cake to cool completely before dusting with powdered sugar to prevent it from melting.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
