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Thursday, September 4, 2014

French Apple Cake


Found this recipe on David Lebovitz's website..it sounds simple and I have all the ingredients and the theme for the next Little Thumbs Up event is Apple.  So I bake this cake and it is delicious. It's amazing that something so simple to put together could taste so good! You don't even have to use the mixer, just a trusty whisk and a big bowl and you are good to go!

So here's the recipe which I bake only half the recipe (in blue).
These are the apples I used

French Apple Cake take from David Lebovitz's website

3/4 cup (110g) flour ~ 55g
3/4 teaspoon baking powder ~ 1/2 tsp
pinch of salt ~ omitted as I am using salted butter
4 large apples (a mix of varieties) ~ 2 apples 
2 large eggs, at room temperature ~ 1 large 
3/4 cup (150g) sugar ~ 60g 
3 tablespoons dark rum ~ omitted
1/2 teaspoon vanilla extract ~ 1 tablespoon 
8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature ~ 60g salted butter

Minimal amount of batter, lots of apple chunks

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 (20-23cm) (6 inches removable) springform pan and place it on a baking sheet.

3. In a small bowl, whisk together the flour, baking powder, and salt.

4. Peel and core the apples, then dice them into 1-inch (3cm) pieces.

5. 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

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. Bake the cake for 50 minute to 1 hour, (40 minutes) (or until a knife inserted into the center comes out clean. Let the cake 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.  (I let mine cool to warm before unmoulding.)

I love the apples chunks in the cake

Served on its own or with creme fraiche or vanilla ice cream, as suggested 

I'm linking this post to Little Thumbs Up event, organized by Bake For Happy Kids and My Little Favourite D.I.Y. and hosted this month by I-Lost in Austen

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