French Apple Cake

Name: French Apple Cake
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 8 servings
Ingredients: 3 large baking apples (such as Honeycrips), cubed (about 4 cups); 2 teaspoons apple cider vinegar; 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon kosher salt; 1/2 cup (1 stick) room temp unsalted butter; 1/2 cup granulated white sugar; 2 tablespoons light brown sugar; 2 large eggs; 3 tablespoons dark rum; 1/2 teaspoon vanilla extract; 3 tablespoons granulated white sugar for the top; 1 tablespoon powdered sugar, optional

8 servings

servings

30 minutes

active time

1 hour 45 minutes

total time

Start Cooking

Ingredients

3 large baking apples (such as Honeycrips), cubed (about 4 cups)

2 teaspoons apple cider vinegar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 cup (1 stick) room temp unsalted butter

1/2 cup granulated white sugar

2 tablespoons light brown sugar

2 large eggs

3 tablespoons dark rum

1/2 teaspoon vanilla extract

3 tablespoons granulated white sugar for the top

1 tablespoon powdered sugar, optional

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

Peel (or leave skin on) and core apples; cut into cubes between 1/4 and 3/8-inch in size. A little smaller is okay, but if your cubes are any larger, they won’t get tender enough when baked. Add to a large bowl and toss with apple cider vinegar.

Mix together flour, baking powder, and salt in a small bowl.

In another bowl, beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer until light and fluffy. Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth. Add the second egg and repeat. Mix in rum, vanilla extract, and 1/2 of the flour mixture. When the flour disappears add the rest, and fold in with a spatula.

Fold in apples until evenly mixed into the batter. Transfer batter to the prepared pan, making sure all the batter is pressed in firmly. Smooth top and dust with remaining 3 tablespoons sugar.

Bake in the preheated oven until a skewer inserted into the center comes out clean, about 45 minutes.

Remove cake from oven and let cool in the pan for about 30 minutes. Invert cooled cake onto a wire rack, place a serving plate on top, and flip back over. Dust top with powdered sugar and serve.

Nutrition

Serving Size

Calories

287 kcal

Total Fat

13 g

Saturated Fat

8 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

77 mg

Sodium

240 mg

Total Carbohydrate

38 g

Dietary Fiber

2 g

Total Sugars

24 g

Protein

3 g