Twin Springs Fruit Farm

French Apple Cake

French Apple Cake
  • One 9-inch cake
  • ¾ cup (110g) flour
  • ¾ teaspoon baking powder
  • pinch of salt
  • 4 large apples (a mix of varieties), or 5 medium apples
  • 2 large eggs, at room temperature
  • ¾ cup (150g) sugar
  • 3 tablespoons dark rum
  • ½ teaspoon vanilla extract
  • 8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
  1. Preheat the oven to 350ºF and adjust the oven rack to the center of the oven. Heavily butter an 8" or 9" springform pan and place it on a baking sheet.
  2. In a small bowl, whisk together the flour, baking powder, and salt. Peel and core the apples, then dice them into ½ -inch pieces.
  3. 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. Stir in the remaining flour mixture, then the rest of the butter.
  4. Fold in the apple cubes until they're well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula. Bake the cake for 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 15 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.
  5. Serve wedges of the cake by itself, or with crème fraîche, slightly sweetened whipped cream, or vanilla ice cream. The cake will keep for up to three days covered. Since the top is very moist, it's best to store it under a cake dome or overturned bowl.