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French Apple Cake No Rum should you need a no-alcoholic version
When was apple cake invented? Yes, it originated in England and the first written apple pie recipe goes back to 1381. It was printed by Geoffrey Chaucer and included apples, figs, raisins, pears, and a pastry shell (but no sugar).
French Apple Cake No Rum
- Prep Time: 15 minutes
- Cooling Time: 3 hours
- Cook Time: 1 hour 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Moderate
Description
Apple cake is a popular dessert produced with the main ingredient of apples. Such a cake is made through the process of slicing this sweet fruit to add fragrance to a plain cake base. Traditional apple cakes go a step further by including various spices such as nutmeg or cinnamon, which give a unique flavor.
Ingredients
Units
Scale
- 3 Granny Smith apples
- 1 tsp lemon juice
- 146 g all-purpose flour divided thus 130g + 16 g (1 cup + 2 Tbsp)
- 236 g white sugar divided, thus 220 + 14 g (1 cup + 1 Tbsp)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 2 egg yolk
- 250 ml (1 cup) vegetable oil
- 250 ml (1 cup) whole milk
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350 F.
- Prepare a 23cm round baking pan with parchment paper.
- Grease with cooking spray. (It is preferable if you use a springform pan so it will be easier to remove the cake. My daughter does not own one, so I used an oval pie dish.
- Peel your apples. Cut into wedges and slice into about 1/8 cm each. Place in a bowl or shallow dish.
- Add lemon juice. Microwave on medium-high for about 3 minutes or until soft, but not mushy. Set aside to cool down.
- In another bowl, add 130g (1 cup) of flour, 220g (1 cup) of white sugar, baking powder, and salt. Set aside.
- In another bowl, add milk, oil, whole egg. Add dry ingredients to this wet mixture and stir to combine well.
- Take 1 cup of this mixture and place it in another bowl. Set aside.
- To the remaining batter, add 2 egg yolks and mix to combine.
- Gently mix the apples and transfer them to the prepared pan. Set aside.
- To the bowl with 1 cup batter, add 16 g (2 Tbsp) of flour and mix to combine.
- Pour this mixture over the batter in the baking pan.
- Evenly top with the 14 g (1 Tbsp) white sugar.
- Bake for 1 hour & 15 minutes or until a toothpick inserted in the middle comes out clean. Make sure to turn the pan halfway through baking.
- Remove the pan from the oven and let the cake cool in the pan for 30 minutes.
- Run a knife on the edges and transfer the cake to a cooling rack.
- Make sure to move the cake carefully as the cake is still soft. Cool completely for about 2-3 hours.
- Sprinkle the top of the cake with powdered sugar before serving.
Notes
Prepared, tried, and tested by Beverley from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 7999
- Sugar: 48
- Sodium: 4261
- Fat: 586
- Saturated Fat: 121
- Unsaturated Fat: 439
- Trans Fat: 3
- Carbohydrates: 433
- Fiber: 1
- Protein: 268
- Cholesterol: 682
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What apples are best for apple cake?
The key to a great apple cake is to use a diverse variety of apples for a mix of textures and flavors: sweet, tart, crisp, and soft. To get the best bang for your apple cake buck, try mixing Honeycrisp and Granny Smith if you prefer your cake more tart, or for a sweeter experience, go with Gala or Fuji.
Don’t bake with any old apples. Here are our six favorites.
This looks delicious!
Thank you Michele, Should you get time to try it out please let us know what you think as feedback always welcome. Enjoy
Oh wow how funny…yesterday in my memories on FB I had made one very similar last year. Def trying this one thank you.
That’s truly amazing, time for fresh apples and delicious treats made of apples. Enjoy
My apple trees are coming into blossom — a promise of many good treats this fall!
I look forward hear if you will be trying this one with your own crop. Super delicious and will be extra special when you can harvest apples from your own trees