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French Apple Cake

French Apple Cake

French Apple Cake – this soft and moist cake with rum and pieces of juicy apples and  sugar topping is perfect for those who like simple, but delicious recipes. After hot summer time and summer treats, it is time to move to fall recipes and apples are the first thing that comes to my mind when I think about early fall.

French Apple Cake – this soft and moist cake with rum and pieces of juicy apples and sugar topping is perfect for those who like simple, but delicious recipes.

It is when they are the most delicious. So, let´s try to make the best of apple season and prepare this lovely cake – French Apple Cake. I love it because it´s simple, but really tasty. Apple cakes are usually made with cinnamon and they make a great combination, but what makes French Apple Cake different is that it´s made with rum and that´s something you should really try.

If you lack experience in making cakes, don’t worry – French Apple Cake is so easy to prepare. It´s actually one of the easiest cakes I´ve ever made, but its taste is amazing!

The necessary ingredients are also very simple:

  • 4 Large Granny Smith Apples
  • 1 cup All purpose flour
  • 1 teaspoon Baking powder
  • 1/4 Teaspoon Salt
  • 8 Tablespoon Unsalted butter, softened
  • 3/4 cup + 1 1/2 Tablespoon Granulated sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla extract
  • 1/4 cup Dark Rum
  • Cooking spray or Butter to grease the pan

How to prepare French Apple Cake?

Start by peeling the apples and cutting them into 1/2-inch cubes. Then, sift flour, baking powder and salt. Meanwhile, beat butter and sugar until it becomes light and fluffy, then add eggs and beat some more until it´s well combined.  Next, fold in vanilla and rum and beat until it´s combined.  Begin adding 1/4 of flour mixture at a time, until you use all of it, stirring constantly.

Beat until combined and fold in apples, then pour the batter into a 9-inch spring form or cake pan that has been sprayed with non-stick spray and lined with parchment paper. The mixture should be evenly spread. Finally sprinkle with 1 1/2 tablespoon of granulated sugar and bake at 350 F, for 40 minutes or until the cake becomes golden brown on top, or the toothpick put in the middle comes out clean or with a few crumbs on it.

When the cake is done, take it out of the oven and leave it for few minutes in the pan, to cool, then transfer to a cake plate and sprinkle with powdered sugar. This is what making one of the simplest cakes I have ever made looks like…  

WELL, THIS WAS JUST A SHORT VERSION OF THE RECIPE THAT YOU CAN FIND AT THE BOTTOM OF THE POST, ALONG WITH THE QUANTITIES OF THE NECESSARY INGREDIENTS.

If you like apple recipes, check out APPLE DESSERTS – there are many more recipes for apple fans on our blog.  I truly enjoy making French Apple Cake, as much as tasting it, especially with a cup of tea.  I often prepare this cake because everybody in my family loves it and it can be described in two words – simple and delicious. Enjoy it as much as we do!

French Apple Cake – this soft and moist cake with rum and pieces of juicy apples and sugar topping is perfect for those who like simple, but delicious recipes.

French Apple Cake

Yield: 8-10
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

French Apple Cake – this soft and moist cake with rum and pieces of juicy apples and sugar topping is perfect for those who like simple, but delicious recipes. After hot summer time and summer treats, it is time to move to fall recipes and apples are the first thing that comes to my mind when I think about early fall.

Ingredients

  • 4 Large Granny Smith Apples
  • 1 cup All purpose flour
  • 1 teaspoon Baking powder
  • 1/4 Teaspoon Salt
  • 8 Tablespoon Unsalted butter, softened
  • 3/4 cup + 1 1/2 Tablespoon Granulated sugar
  • 2 Large Eggs
  • 1 Teaspoon Vanilla extract
  • 1/4 cup Dark Rum
  • Cooking spray or Butter to grease the pan

Instructions

  1. Preheat the oven to 350 F and prepare a 9 inch spring form or cake pan by lining it with parchment paper and spraying with non stick spray, or butter and then set it aside.
  2. Peel the apples next and cut them into 1/2 inch dices, then set aside.
  3. In a medium dish, sift flour, baking powder and salt and set aside.
  4. In a large dish, beat butter and 3/4 cup sugar, using medium-high speed,
    until it becomes light and fluffy, then add eggs and beat until well combined.
  5. Next, beat in vanilla and rum, change the speed to low and beat in a 1/4 of
    flour mixture just until incorporated. Continue adding the same amount of the flour mixture until you use it all up, beating all the time.
  6. Fold in apples and pour the batter in the pan that has already been prepared, spreading it evenly.
  7. Sprinkle 1 1/2 tablespoon granulated sugar and bake for 40 minutes or until the top becomes golden brown or the toothpick comes out clean or with a few crumbs on it.
  8. When the cake is done, take it out of the oven and leave in the pan for a few minutes to cool, then transfer, carefully on the cake plate and sprinkle with powdered sugar.
  9. Serve Fresh Apple Cake with vanilla or cinnamon ice cream, or with whipped
    cream.

Notes

  • I used Granny Smith apples, but you can choose any sort that you like. If you
    prefer sweet apples, I suggest Golden Delicious apples.
  • Store the cake at a room temperature for no longer than 2 days, or
    refrigerated up to 5 days. Take it out of the fridge 20- 30 minutes before
    serving.
  • This cake is not very sweet, so if you like sweeter desserts, you can add 1-2
    tablespoons of sugar.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 72mgSodium: 142mgCarbohydrates: 25gFiber: 3gSugar: 11gProtein: 3g
French Apple Cake – this soft and moist cake with rum and pieces of juicy apples and sugar topping is perfect for those who like simple, but delicious recipes. After hot summer time and summer treats, it is time to move to fall recipes and apples are the first thing that comes to my mind when I think about early fall.

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