My mother-in-law first introduced me to this recipe and I loved it immediately. It is moist, delicious and not too sweet…..and also important, quick and easy to make. It is a great dinner party bring-along and an amazing special mid-afternoon snack with tea.
The original recipe came from Around My French Table by
Notes:
*Using a stand-up mixer will make it easier and will get the eggs fluffier faster. However, if don’t have one simply use a whisk and muscle power.
*Cake pan size – The recipe below works with 8-inch/20cm and 9-inch/23cm cake pans. If you like thicker/taller cakes go for the 8-inch cake pan. The cake in the photo was made using a 9-inch pan and it was about 1.5 inch/3cm tall to be precise…..or approximate since the cake in the photo is already gone and can’t measure it.
French Apple Cake
Moist and delicious
Ingredients
- 3/4 cup of all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 4 large apples - peeled, cored and cut into 1-2 inch chunks.
- 2 large eggs
- 1/2 cup/100 g of sugar, I used organic cane sugar
- 1 tbs/15 ml of brandy or cognac
- 2 tbsp/30 ml of milk
- 1/2 teaspoon of vanilla extract
- 1/2 cup/117 g of butter, melted and cooled
Instructions
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Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper.
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In a small bowl, whisk together flour, baking powder and salt and set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs and sugar until light and fluffy, about 5 minutes. Stir in the brandy, milk and vanilla extra and mix for a minute or so. Add half the flour mixture and half the melted butter. When they are well combined add the rest of the flour and butter.
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Fold in the apples and with a wooden spoon or rubber spatula mix gently until the apples are coated with batter.
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Pout into cake pan and even the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan fro 5-10 minutes before removing from cake pan. It will keep at room temperature for up to two days.