French Apple Cake in Pan
French Apple Cake Recipe
- 1 ½ cup (204g) flour
- 1 teaspoon baking powder
- pinch of salt
- 4 to 6 regular size apples (a mix of varieties of what you have on hand)
- Note: If you want the ratio to be apples to cake then use 6 apples, if you want it to be more cake to apples then use 4 apples.
- 3 large eggs, at room temperature
- 1 ½ cup (250g) sugar
- 4 tablespoons dark rum
- 1 teaspoon vanilla extract
- 12 tablespoons (1.5 sticks) (170g) butter, salted or unsalted, melted and cooled to room temperature
- 1. Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.
- 2. Heavily butter an 8- or 9-inch spring form pan.
- 3. In a small bowl, whisk together the flour, baking powder, and salt.
- 4. Peel and core the apples, and slice them into wedges.
- 5. In a large bowl, beat the eggs until foamy then whisk in the sugar, then rum and vanilla.
- 6. Whisk in half of the flour mixture, and then gently stir in half of the melted butter
- 7. Stir in the remaining flour mixture, then the rest of the butter.
- 8. Fold in the apple slices until they’re well-coated with the batter.
- 9. With a spatula scrape the batter into the prepared spring form pan and smooth out the top so it is even.
- Bake the cake for 35 minute to 1 hour (This will vary depending on your oven).
- Test it out by inserting a toothpick into the center to check if it comes out clean. Let the cake cool for 5 minutes, and then run a knife around the edge to slowly to loosen the cake from the pan before you spring it out. Next carefully remove the sides of the cake pan, making sure no apples are stuck to it.
By Carrie Pacini
