Thank you for voting! I hope all of you who want to bake along have a supply of baking staples... so let's get baking together! Don't forget to share photos! First recipe:
French Apple Cake
Use apples that retain their shape when baked yet become meltingly tender.
Thread 👇
French Apple Cake
Use apples that retain their shape when baked yet become meltingly tender.
Thread 👇
Ingredients:
6 apples
4 large eggs at room temp
¾ cup (150 grams) granulated white sugar
1⅓ cups (170 grams) flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons vegetable oil
4 tablespoons milk
½ teaspoon vanilla
Granulated sugar or cinnamon-sugar for serving
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6 apples
4 large eggs at room temp
¾ cup (150 grams) granulated white sugar
1⅓ cups (170 grams) flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons vegetable oil
4 tablespoons milk
½ teaspoon vanilla
Granulated sugar or cinnamon-sugar for serving
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2/
Preheat oven to 350°F (180°C). Grease (with vegetable oil) & lightly flour the bottom & sides of a 9-inch round x 2-inch deep cake pan (23-cm x 5-cm) cake pan, shaking out excess flour.
Peel & core the apples. Cut each apple into thick wedges, about 16 or so per apple.
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Preheat oven to 350°F (180°C). Grease (with vegetable oil) & lightly flour the bottom & sides of a 9-inch round x 2-inch deep cake pan (23-cm x 5-cm) cake pan, shaking out excess flour.
Peel & core the apples. Cut each apple into thick wedges, about 16 or so per apple.
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3/
In a large mixing bowl, beat the eggs with the sugar until thickened & pale about 2 minutes.
Stir together flour, baking powder, salt & beat into egg-sugar mixture in 3 or 4 additions, beating after each addition just until blended. Scrape down the sides.
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In a large mixing bowl, beat the eggs with the sugar until thickened & pale about 2 minutes.
Stir together flour, baking powder, salt & beat into egg-sugar mixture in 3 or 4 additions, beating after each addition just until blended. Scrape down the sides.
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4/
The batter should be thick and creamy.
Add the oil, the milk, and vanilla and beat just until well blended. The batter should be thick enough to leave ribbon trails when the beaters are lifted.
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The batter should be thick and creamy.
Add the oil, the milk, and vanilla and beat just until well blended. The batter should be thick enough to leave ribbon trails when the beaters are lifted.
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5/
Reserve the slices from one apple and then place all of the remaining apple slices in the pan in concentric circles, filling the bottom of the pan from edges to center and then continuing; this might make 2 layers of apples.
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Reserve the slices from one apple and then place all of the remaining apple slices in the pan in concentric circles, filling the bottom of the pan from edges to center and then continuing; this might make 2 layers of apples.
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6/
Pour the batter onto the apple slices in the pan, spreading the batter evenly, very gently shaking the pan so batter seeps between the apples.
Gently lay the reserved apple slices in a circular pattern on top of the batter & press just to settle into the batter, not
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Pour the batter onto the apple slices in the pan, spreading the batter evenly, very gently shaking the pan so batter seeps between the apples.
Gently lay the reserved apple slices in a circular pattern on top of the batter & press just to settle into the batter, not
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7/
not submerging them.
Bake the cake in the preheated oven for about 50 - 60 minutes or until the top of the cake is a deep golden brown and the cake is set in the center.
Use a tester to check that no more raw batter remains. If the cake browns too quickly...
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not submerging them.
Bake the cake in the preheated oven for about 50 - 60 minutes or until the top of the cake is a deep golden brown and the cake is set in the center.
Use a tester to check that no more raw batter remains. If the cake browns too quickly...
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8/
If the cake browns too quickly, simply lay a piece of aluminum foil on top of the cake while it continues baking.
Remove cake from oven & place the pan on a rack to cool completely. Dust with sugar or cinnamon-sugar before serving (I serve from the pan)
Enjoy! Send pics!
If the cake browns too quickly, simply lay a piece of aluminum foil on top of the cake while it continues baking.
Remove cake from oven & place the pan on a rack to cool completely. Dust with sugar or cinnamon-sugar before serving (I serve from the pan)
Enjoy! Send pics!
Tips:
9/
Apple varieties for cake: I use Rubinette. Or use Honeycrisp, Fuji (I also love), Jonagold, Pink Lady, and Braeburn. Maybe Gala.
You want them to get really meltingly tender while retaining their shape - not going mushy. And you want a sweet/tart apple for flavor.
9/
Apple varieties for cake: I use Rubinette. Or use Honeycrisp, Fuji (I also love), Jonagold, Pink Lady, and Braeburn. Maybe Gala.
You want them to get really meltingly tender while retaining their shape - not going mushy. And you want a sweet/tart apple for flavor.
10/
Worried about size/number? Start by peeling, coring, wedging 4 apples. Your apple wedges should make 2 layers of slightly-overlapped apple wedges in concentric circles. And one layer for the top of the cake (see photo). Start with 4 apples, then one more, then one more.
Worried about size/number? Start by peeling, coring, wedging 4 apples. Your apple wedges should make 2 layers of slightly-overlapped apple wedges in concentric circles. And one layer for the top of the cake (see photo). Start with 4 apples, then one more, then one more.
11/
The veg oil can be replaced with olive oil if need be. Not butter.
Add a bit more vanilla if you like. Or eliminate it.
Add a pinch of cinnamon or cardamom to the batter if you like.
The veg oil can be replaced with olive oil if need be. Not butter.
Add a bit more vanilla if you like. Or eliminate it.
Add a pinch of cinnamon or cardamom to the batter if you like.
