Things I have been cooking lately #132: French apple cake

I can’t eat raw apples because of my allergies but I can eat them when they’ve been cooked. I love the flavour of apples so when I volunteered to bring a dessert to a recent dinner partyΒ at a friend’s house I decided it was time for some apples. This easy French apple cake is light, moist and absolutely packed with apple flavour. It also keeps well but I would suggest you re-heat it Β if you’re not eating it fresh out of the oven. Everyone was quite excited by the cake so I didn’t get to take many pictures before it got demolished but I promise it looks more impressive than it is pictured here.

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French apple cake

Adapted from Food Wanderings

110g flour
3/4 teaspoon baking powder
A pinch of salt
3 large cooking apples (I used Braeburn) cut into thin slices
2 large eggs
110g caster sugar
2 tablespoons of rum (I used Malibu)
1 teaspoon vanilla extract
110g butter, melted and cooled a little

Preheat your oven to 180 C (160 C for a fan oven). Grease and line a 20cm springform tin and cover the bottom with foil (to prevent leaking).

Sift and stir together the flour, baking powder and salt in a bowl,

In another bowl whisk together the eggs and sugar until light and foamy. Add the vanilla and rum and mix well.

Alternatively add the flour mixture and the butter to the egg mixture in two batches and mix well to form a smooth batter.

Add the apple slices to the batter and mix to coat. Pour the mixture into the prepared tin and smooth down. Bake in the centre of your own for 45 – 50 minutes or when a skewer inserted into the centre of the cake comes out clean. I would suggest checking halfway through cooking and if it’s looking quite brown, cover the top of the tin with foil for the remaining baking time.

Serve warm with vanilla ice-cream or whipped cream.

Serves 10 – 242 calories per serving

8 Comments

  1. I love apples but don’t usually eat them very often. This cake looks and sounds pretty spectacular. I’ve made a similar one with peaches and it was good also.

    1. abbiosbiston

      I can imagine peaches being very tasty.

  2. Yum. I’m the the rum is the reason! πŸ˜‰

    1. abbiosbiston

      The rum gives it a special little kick.

  3. what can one substitute for rum? looks amazingly tasty but the rum is a problem

    1. abbiosbiston

      You could use some almond extract or rum essence (which is just rum flavoured). Only a teaspoon of either of those though as the flavour is concentrated.

  4. Oh. My. God. I’m drooling all over the place! Must. Make. This. NOW.

    1. abbiosbiston

      Let me know how it goes πŸ™‚

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