It’s no secret that I love apple desserts. This custardy, apple-rich cake is well worth the effort. The small apple slices are microwaved prior to being added to a portion of the batter. To ensure that the apple slices soften fully, microwave them until they are pliable but not completely soft. To test them, try to snap one or two in half. If they snap in half, they are too firm; microwave for an additional 30 seconds and test again.
Although the cake is delicious served warm, it is still scrumptious at room temperature. I will happily make it the day before Christmas and serve it the next day with a dollop of whipped cream next to each serving.
French Apple Cake
Yield: 8 to 10 servings
INGREDIENTS
Vegetable oil spray for spraying pan
1 1/2 pound Granny Smith apples (about 4 medium size), peeled, cored, cut into 8 wedges, and sliced 1/8-inch thick crosswise
1 tablespoon Calvados; see cook’s notes
1 teaspoon fresh lemon juice
1 cup plus 2 tablespoons all-purpose flour, divided use
1 cup plus 1 tablespoon granulated sugar, divided use
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks, divided use
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Garnish: powdered sugar
Cook’s notes: If Calvados is unavailable, substitute 1 tablespoon apple brandy or white rum.
DIRECTIONS
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk one egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to a separate bowl and set aside.
3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours (75 minutes). (I find in my oven the cake needs an additional 5 to 7 minutes.) Transfer pan to wire rack; let cool for 5 minutes. Run a paring knife around sides of pan and let cool completely, 2 to 3 hours. Just before serving, dust lightly with powdered sugar, cut into wedges, and serve.
Source: America’s Test Kitchen
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
