Classic French Apple Cake
Total Time
1 hr 45 mins
Prep Time
30 mins
Cook Time
1 hr 15 mins
Rating
4.74 out of 5 stars
(69)
Ingredients
10 servings
- 1½ pounds Granny Smith apples, about 4 large apples, peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise
- 1 tablespoon Calvados, apple brandy or white rum
- 1 teaspoon lemon juice
- 1 cup + 2 tablespoons all-purpose flour, divided
- 1 cup + 1 tablespoon granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 2 egg yolks
- 1 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
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Preparation
Chef’s notes
Equipment:
9-inch springform pan.
Apples:
Granny Smith are recommended, but you can substitute any of the following
Calvados:
Substitute apple or pear brandy, white rum or spiced rum, or omit entirely.
Oil:
Substitute canola or safflower oil, half applesauce, or half butter half applesauce.
Testing Doneness:
Bake until a toothpick comes out clean or use an instant-read thermometer and bake to an internal temperature of 205 degrees F.
Serving Suggestions:
Dusting of powdered sugar, vanilla ice cream, whipped cream, or salted caramel sauce.
Storage:
The cake can be kept in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Make-Ahead:
The cake needs to be cooled for 2 to 3 hours to allow it to set before serving. This makes it a perfect candidate to be baked in the morning and served in the evening. You can even prepare it up to 24 hours in advance and keep at room temperature until serving.
Freezing:
Allow the cake to cool completely, then wrap in two layers of plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature overnight before serving.
Recipe from Cook’s Illustrated.