Oooolala its French Apple Cake!
French Apple Cake was adapted, just slightly, from one I found when I first stated using the internet for recipes. I frequented a site called www.epicurious.com …….it was and still is one of my go to sites. Tons and tons of marvelous recipes.
Apple season is still going strong and although I am not a big fruit eater……I really do like pommes…….French for apples. My new fav is Honey Crisp…..crisp, and predominantly sweet, modern variety from the USA. It was developed by the University of Minnesota specifically for growers in cold climates, and is one of the most cold-hardy of apple varieties. Nice little apple lesson:)
While these are best suited for eating I though I would give them a whirl in baking…..success.
One of the things I like best about this cake is how beautiful it is when its done.But for all its beauty it can also be rustic.
It needs only a dollop of whipped cream or a scoop of ice cream and its the perfect fall dessert.
It’s sort of an apple upside down cake. The apples are cooked in a butter sugar glaze and placed decoratively in the bottom of a butter and sugar coated pan. I used turbinado sugar…….I like that extra crunch it adds to desserts.
A basic cake batter is poured over the top… into the oven for about 45 minutes. Let the cake cool for about 5 minutes and turn onto a cake plate. Even if the apples stick……one of mine did……you can attach it back and no one is the wiser.
You can make this cake ahead of time, as it is good either warm or at room temperature. French Apple Cake is small enough, so you aren’t eating it forever ……..although you may want too! But it’s enough for a nice dessert for 6-8.
So, enjoy apple season and make yourself, friends and family a French Apple Cake!
- ¼ cup (1/2 stick) unsalted butter
- 1¾ cups sugar
- ⅓ cup water
- ¾ teaspoon ground cinnamon
- 2 large apples (your choice), cored, and cut into eights
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large egg yolks
- 2 large eggs
- 2 tablespoons frozen apple juice concentrate
- 2 teaspoons vanilla
- ½ cup (1 stick) unsalted butter, melted
- Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with turbinado sugar; tap out excess. Melt ¼ cup butter in heavy large skillet over medium-high heat. Stir in ¾ cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.
- Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, apple juice concentrate and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in ½ cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.