Much Ado About Stuffing

Much Ado About Stuffing

French Apple Cake

Simple Delicious French Apple Cake: The Aroma of Fall

When we were in France, there was a simple little apple cake at our local Patisserie, this is a good rendition of it.
It is a wonderful addition to ANY fall table, and of course, Thanksgiving is the Iconic fall table, isn’t it?
I wasn’t really thinking of this cake, but we have a birthday at the table this year, and Henry and I both bought apples on our daily errands, so I think you will join me in appreciating this easy, but delicious bit of France.

The batter in the springform, foil bottom.

3/4 cup  flour
3/4 teaspoon baking powder
pinch of salt
4 large assorted apples, peeled and cubed
2 large eggs, at room temperature
3/4 cup sugar
1/2 teaspoon cinnamon
3 tablespoons Calvados (can sub. dark rum)
1/2 teaspoon vanilla extract
8 tablespoons  butter,  melted and cooled to room temperature (or Earth Balance)
(Turbinado Sugar for Sprinking if desired)

1. Preheat the oven to 350ºF and adjust the oven rack to the center of the oven.
2. Heavily butter a springform pan and place it on a baking sheet.
3. In a small bowl, whisk together the flour, baking powder, cinnamon and salt.
4. Peel and core the apples, then dice them into 1/2 inch pieces.
5. 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
6. Stir in the remaining flour mixture, then the rest of the butter.
7. 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.
8. About 10 minutes before the cake is finished, sprinkle top with some Turbinado Sugar, or other coarse sugar if desired.
9. Bake about 55 minutes or until a knife inserted into the center comes out clean. 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.
Enjoy with ice cream or whipped cream.
The cake keeps well loosely covered for three or more days.


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