I made this french apple cake before the pandemic crisis began. I never got around to posting it. Lately, I’ve been trying to post recipes that will help you cook from your pantry and with limited supplies from the grocery store. I wasn’t going to post this but after I saw all the produce and fresh vegetables that are at the grocery store I decided I would. So many apples!
There is only 2/3 cups of flour in this recipe, so most of this recipe is apples, which are good for you. This would be a delicious treat for your kids that are having to stay home. Better yet, make it with them. It’s an easy recipe that comes together fast.
lovely french apple cake.
I used a 9 inch springform pan for this cake. I like to use a nonstick springform pan. Even though it is nonstick, you are going to coat the pan with butter and dust with flour like you would any other cake pan. This is the springform pan I use: https://amzn.to/2Qpf7UV
I use these pans for cheesecake and they are the best!
Want another easy dessert? https://the2spoons.com/delicious-cherry-pie/
Here’s the French Apple Cake recipe! Enjoy!
French Apple Cake
Ingredients
- 8 tbsp butter, plus more for pan
- 1/4 tsp ground allspice
- 1 1/2 lbs granny smith apples, cored and cut into 1/4 inch slices
- 1 lb golden delicious apples, peeled, cored and cut into 1/4
- **Note – If you can only find granny smith apples that is fine. Any apple that you would use in baking should be fine.
- 12 tbsp white sugar, divided
- 1/2 tsp kosher salt
- 2 tbsp brandy (substitute apple juice if you don't have, or apple cider vinegar)
- 2/3 cup all purpose flour, plus more for the pan
- 1 tsp baking powder
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter, dust evenly with flour, then tap out the excess.
- In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes.
- Pour into a small heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
- Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes.
- Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
- In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter.
- Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.
- Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.
