From the banks of the Seine to your table, this elegant dessert is everything you could want in a slice of cake! Famous French Apple Cake is buttery and tender, infused with the sugary bite of rum and plenty of jammy, juicy apples. Dusted with confectioners’ sugar, Famous French Apple Cake is the perfect amount of sweetness and charm. It’s like a visit to the French countryside for your taste buds!

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Ingredients

  • 1 stick unsalted butter, room temperature, plus more, to taste, for greasing the pan
  • 1 cup all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup plus 1 tablespoon granulated sugar, divided
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons dark rum
  • 2 baking apples, peeled and cored, cut into 1/2-inch cubes
  • confectioners’ sugar, optional, to taste, for topping
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Directions

Step 1 –Adjust the oven rack to the middle position.

Step 2 –Preheat the oven to 350 degrees F.

Step 3 –Using the extra butter, grease a 9-inch springform or regular cake pan. If you are using a regular cake pan, line the bottom with parchment paper and grease it with the extra butter.

Step 4 –In a small bowl, add the flour, the baking powder, and the salt and whisk to combine.

Step 5 –In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add 1 stick of the butter and 2/3 cup of the granulated sugar and beat until light and fluffy, about 3 minutes.

Step 6 –Add the eggs, 1 at a time, beating well and scraping the bowl after each addition.

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Step 7 –Add the vanilla and the rum and beat to combine. The batter may look grainy.

Step 8 –Add the flour mixture and mix on low speed until just combined.

Step 9 –Using a rubber spatula, fold in the chopped apples.

Step 10 –Scrape the batter into the prepared pan and even out the top.

Step 11 –Sprinkle the remaining granulated sugar evenly over the top of the batter.

Step 12 –Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 40 minutes.

Step 13 –Allow the cake to cool in the pan on a wire rack.

Step 14 –Run a blunt knife around the edges of the cake.

Step 15 –If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the wire rack and remove the parchment paper before flipping the cake and placing it right-side up on a platter.

Step 16 –Using a fine sieve, dust the cake with the confectioners’ sugar.

Step 17 –Serve.