French Apple Cake

This cake is so insanely good, I don’t know how I’ve kept it from you for so long.  This French apple cake is light and delicate, and full of apple flavor.  Don’t relegate this to a fall recipe, because you can get good Granny Smith apples all year round and this cake deserves to be made frequently! I first made this almost a year ago when I was preparing a French menu for a dinner party for friends to precede our trip to France last April.  As per usual, when entertaining, I do the exact opposite as Ina says to do and almost always cook recipes I’ve never made before.  What can I say?  I like to live on the edge.

Luckily, this cake turned out better than I could have imagined and it was quickly inhaled by the entire group!  I’ve made it several times since, and it always takes me back to that dinner party where the excitement for our trip was palpable. The unique part of this cake is the batter.  The batter is manipulated by dividing it and adding egg yolks to one part to make two layers with completely different textures: one soft and custardy (and full of the apples) and the top is cakey, crisp and sugary.  It is a wonderful interplay of textures and comes out of the oven looking beautiful (see above).  You can gild the lily with powdered sugar and crème anglaise, or serve as is-either way this is a wonderful cake for entertaining. I only have one recipes left to share with you from my French dinner party, which consisted of Coquilles St. Jacques, Beef Bourguignon, Gougères, Pommes Anna and this cake.  I also made a simple salad with fried goat cheese that may be a future recipe!  I’m working on perfecting the Pommes Anna recipe because it is a complete crapshoot on how it turns out every time I make it.  I’m hoping to give you a foolproof recipe when I (the fool) finally nail it!  Stay tuned.

If you can’t hop a plane to France right now, make this cake and be transported via food.  Throw a French dinner party and drink Champagne with friends!  That’s what the French would do.

French Apple Cake

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• Author: Amanda
• Yield: 6 to 8 servings

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Description

A light, slightly sweet French cake with a custardy, dense layer full of apples and a cakey, crisp layer on top.  Perfect for entertaining!

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Ingredients

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• 1-1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges and sliced 1/8-inch-thick crosswise (to form little squares)
• 1 tablespoon Calvados
• 1 teaspoon fresh lemon juice
• 1-1/8 cups (140 grams) plus 2 tablespoons (15 grams) all-purpose flour, divided
• 1 cup (198 grams) granulated sugar, plus more for sprinkling on top
• 2 teaspoons baking powder
• Pinch of salt
• 1 large egg plus 2 large egg yolks, divided
• 1 cup vegetable oil
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon pure almond extract
• Confectioners’ sugar, for dusting
• Crème Anglaise, for serving

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Instructions

1. Adjust the oven rack to the middle position and preheat the oven to 325°.  Lightly spray a 9-inch cake pan with nonstick spray and place a 9-inch parchment round in the bottom of the pan.  Lightly spray again with nonstick spray.  Set the prepared pan on a baking sheet and set aside.
2. Place the apple slices in a microwave-safe bowl and cover tightly with plastic wrap; poke a few holes in the plastic wrap to allow steam to escape.  Microwave on high for 3 minutes.  Carefully remove the plastic wrap and check the apples for doneness: they should be soft, pliable and slightly translucent. Toss with the Calvados and lemon juice and allow to cool for 15 minutes.
3. Meanwhile, make the batter: Combine the 1 cup flour, 1 cup granulated sugar, baking powder and salt together in a small mixing bowl.  In a large mixing bowl, whisk the 1 whole egg, oil, milk, vanilla and almond extracts together until well-combined.  Add the dry ingredients to the wet ingredients and whisk until just combined.  Remove 1 cup of the batter to the bowl that contained the dry ingredients; fold in the remaining 2 tablespoons flour and set aside.
4. To the remaining batter, add the 2 egg yolks and whisk just to combine.  Fold in the cooled apples with all of their liquid.  Transfer this batter to the prepared pan.  If any apples are sticking out, gently use the spatula to press them into the batter.  Using a spoon, drizzle the reserved batter all over the top; try to cover as much as possible using this method.  Using an offset spatula, gently push the top batter over any exposed apple batter.  Generously sprinkle the top with granulated sugar.
5. Transfer the cake to the oven and bake for 1 hour 15 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.  The top will be very golden brown and crackly.  Transfer the pan to a wire rack and cool for 10 minutes; run a paring knife around the edge to loosen.  Let cool for 1 hour in the pan; gently invert onto a plate or larger cake pan and flip right-side up onto your serving platter.  Let cool completely before serving.  Dust generously with powdered sugar, cut into wedges and serve with Crème Anglaise.

Notes

Inspiration: French Apple Cake on cooksillustrated.com

• Category: Cakes, Fruit Desserts, French