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
*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
- 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
Preheat oven to 350 degrees. Line a 9-inch cake pan with parchment paper.
In a small bowl, whisk together flour, baking powder and salt and set aside.
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.
Fold in the apples and with a wooden spoon or rubber spatula mix gently until the apples are coated with batter.
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.