French Apple cake
Author: Dorie Greenspan
Prep time: 1 min
Cook time: 1 min
Total time: 2 mins
This is Dorie Greenspan's French Apple cake. I thought it tasted a bit like a pudding with lots of apples tucked in.
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  • Pinch of salt
  • 4 large apples (if you can, choose 4 different kinds)
  • 2 large eggs
  • ¾ cup sugar
  • 3 tablespoons dark rum
  • ½ teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  1. Preheat your oven to 350 and center rack in your oven. Butter an 8 inch round springform pan and place on a baking sheet. Dorie says to line with a silicone baking mat or parchment paper. I didn't do this.
  2. In a small bowl combine flour, baking powder and salt with a whisk.
  3. Peel the apples and then cut them into 1 inch chunks. (I think I cut mine too large so I would even try a bit smaller next time.)
  4. Beat the eggs with a whisk until they are foamy and then pour the sugar in and whisk for another minute until blended in. Whisk in the rum and vanilla and then half the flour. Mix all of that until incorporated and then add half of the melted butter followed by the remaining flour and then finally the remaining butter. With a rubber spatula fold in the apples and mix until all of the apples are coated with batter. Spread mixture into pan and try to even it out as much as you can.
  5. Bake for 50 to 60 minutes until the top of the cake is golden brown and a knife inserted into the center comes out clean. Let cool for 5 minutes.
  6. Run a knife around the edges of the cake and remove the sides of the springform pan.
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