It’s teatime! You know what that also means? It’s French Apple Cake time! Grab your most delightful tea set and favorite dessert plate, we’re going to get a little fancy. But as always, don’t let that give you a fright. This beautiful, golden-brown cake is pretty simple to put together so all you’ll have to worry about is what kind of tea you’ll be drinking alongside it. Rich with flavors of spiced dark rum and juicy, tender apples, it’s a keen cake selection for any sweet craving. Put on your finest bouncy hat and silk gloves, French Apple Cake is bringing the finer things to your next tea party!
Ingredients
- 1 cup all-purpose flour, spooned into a measuring cup and leveled off
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 2/3 cup granulated sugar, plus more for sprinkling
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons dark rum
- 2 baking apples, peeled, cored and cut into 1/2-inch cubes (3 1/2-4 cups)
- confectioners’ sugar, optional, for decorating
Directions
Step 1 –Preheat the oven to 350 degrees F and set an oven rack in the middle position.
Step 2 –Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
Step 3 –In a small bowl, whisk together the flour, the baking powder, and the salt.
Step 4 –Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and the granulated sugar until light and fluffy, about 3 minutes.
Step 5 –Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and the rum.
Step 6 –Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Step 7 –Scrape the batter into the prepared pan and even out the top. Sprinkle evenly with 1 tablespoon of the granulated sugar.
Step 8 –Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Step 9 –Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side up on a platter.
Step 10 –Using a fine sieve, dust the cake with confectioners’ sugar, if desired.
Step 11 –Slice and serve.
