French Apple Cake
This is officially the best go to autumn cake to enjoy over morning or afternoon tea, our guests love it at breakfast too. This is a rich custard and apple cake that is topped with a light fluffy cake and dusted with cinnamon sugar. This reminds me of my grandmothers cooking and smells so divine while it bakes in the house.
Don’t be put off of the French title, some of the best french recipes are relatively simple to do provided you don’t miss any steps in the recipe. So read the steps thoroughly and you won’t get it wrong.
800g of Green Apples, pealed, cored and thinly sliced
1/4 cup water
1 cup plain flour
2 tablespoons flour extra
1 cup of sugar
2 tsp baking powder
1/2 tsp salt
1 large egg
2 egg yolks
3/4 cup melted unsalted butter
1 cup of milk
1 tsp vanilla extract or 1 vanilla bean (scrape out the seeds and paste and warm through the melted butter)
2 tbsp sugar
1/2 tsp ground cinnamon
Mise en place
Preheat oven to 180C.
Lightly grease a 9inch springform tin and line with baking paper. Wrap the base of the pan with aluminium foil.
Peel, cut and slice your apples and boil in a pot with the water for 3 minutes just to soften, then drain the excess water off and let cool while you prepare the cake batter.
In a large bowl whisk together 1 cup of flour, 2 tsp of baking powder, 1 cup of sugar, 1.2 tsp of salt.
Melt butter and add vanilla bean paste or the vanilla extract.
In a medium bowl whisk together 1 egg, 2 egg yolks melted butter and vanilla, 1 cup of milk.
Add the custard mixture to the dry ingredients. Now reserve 1 cup of the batter in another small bowl.
Add the drained apples to the remaining cake batter and fold through. Pour this mixture into your springform pan.
With the reserved 1 cup of cake batter add the extra 2 tbsp of flour and fold through thoroughly, then drizzle this evenly over the top of the apple cake mixture that is already in the pan.
Mix together the sugar and cinnamon and sprinkle this over the top of the cake mixture.
Bake for 65-75 minutes at 180C.
Cake should be golden brown on top. Leave cake in the tin to cool on a wire rack before serving. Remaining cake should be kept in the fridge.
Serve with a generous dollop of double cream.
Happy baking everyone and I really hope you enjoy it as much as our guests do.