French Apple Cake

Filed in archive Recipes on October 8, 2007

About 10 years ago I happened upon a recipe for an Apple Cake that was so rich and so special, I've safeguarded that recipe ever since.

An online search for some kind of cake, in what seems like eons ago, revealed this French Apple Cake. Because I've always been a Francophile and this recipe had the word "French" in it, that clinched it for me! (also, the recipe has Calvados in it - how can you go wrong?)




It is a stunning, buttery and memorable cake that I highly recommend!

French Apple Cake
from Bon Appétit magazine

serves 8

1/4 cup (1/2 stick) unsalted butter
1 3/4 cups sugar
1/3 cup water
3/4 teaspoon ground cinnamon
2 large Granny Smith apples (about 1 1/4 pounds), peeled, cored, thinly sliced

1 cup all purpose flour
1 teaspoon baking Powder
1/4 teaspoon salt
3 large egg yolks
2 large eggs
2 tablespoons Calvados, applejack or other brandy
2 teaspoons vanilla
1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.
Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.

One note: If you don't have Calvados, a rich Cognac is just as wonderful.