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!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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