French Apple Cake
Description
Chef John's French apple cake is packed with tender chunks of Honeycrisp apple in a buttery cake batter for a sweet and delicious fall dessert.
Ingredients
•
3 large baking apples (such as Honeycrips), cubed (about 4 cups)
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2 teaspoons apple cider vinegar
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1 cup all-purpose flour
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1 teaspoon baking powder
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1 teaspoon kosher salt
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1/2 cup (1 stick) room temp unsalted butter
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1/2 cup granulated white sugar
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2 tablespoons light brown sugar
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2 large eggs
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3 tablespoons dark rum
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1/2 teaspoon vanilla extract
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3 tablespoons granulated white sugar for the top
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1 tablespoon powdered sugar, optional
Directions
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2
Peel (or leave skin on) and core apples; cut into cubes between 1/4 and 3/8-inch in size. A little smaller is okay, but if your cubes are any larger, they won’t get tender enough when baked. Add to a large bowl and toss with apple cider vinegar.
3
Mix together flour, baking powder, and salt in a small bowl.
4
In another bowl, beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer until light and fluffy. Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth. Add the second egg and repeat.
5
Mix in rum, vanilla extract, and 1/2 of the flour mixture. When the flour disappears add the rest, and fold in with a spatula.
6
Fold in apples until evenly mixed into the batter. Transfer batter to the prepared pan, making sure all the batter is pressed in firmly. Smooth top and dust with remaining 3 tablespoons sugar.
7
Bake in the preheated oven until a skewer inserted into the center comes out clean, about 45 minutes.
8
Remove cake from oven and let cool in the pan for about 30 minutes. Invert cooled cake onto a wire rack, place a serving plate on top, and flip back over. Dust top with powdered sugar and serve.