Tuesday, April 8, 2014

Tasty Tuesdays: French Apple Cake

In case you didn't get the point in my last Tasty Tuesdays post that my Mother-in-law is the bomb.com, I have another delicious treat to share with you this week! I'm pretty sure she's baked this cake at least once a week since we've moved back in, & let me tell you it blows my mind every time :) She found the recipe for this cake in one of her favorite publications, America's Test Kitchen. If you want fool proof delicious dishes, then you need to check them out because everything that she's made from them so far has been amazing!! 


1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados/white rum
1 teaspoon lemon juice
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1 cup (7 ounces) plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Confectioners sugar


1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch spring-form 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 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 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; using offset spatula, 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 1¼hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely,2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.

instructions via America's Test Kitchen

Although it will be extremely tempting to eat it as soon as it comes out of the oven, it really DOES need time to cool & the texture is better if you wait! Don't worry I added a second scoop of ice cream to this piece of cake after I snapped the picture :)

1 comment:

  1. mm, this sounds amazing!




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