Don’t get all worked up; yes, this is a French cake recipe, but no, it is not complicated, nor is it in any way difficult to toss together.
You don’t even need an electric mixer; just some apples, eggs, rather a lot of butter, not too, too much flour, a wee bit o’ rum, and a few other things.
See?
Not hard at all; and so very tasty, especially with vanilla ice cream and caramel on top!
INGREDIENTS
•3/4 cup flour
•3/4 tsp baking powder
•1/8 tsp salt
•4 large apples
•2 large eggs
•3/4 cup sugar
•3 tbsp dark rum
•1/2 tsp pure vanilla extract
•1 stick unsalted butter, melted and cooled
(Plus extra butter for the cake pan)
Heat your oven to 350º and butter a spring form pan – the original recipe called for using an eight inch, mine was a nine inch, so I mebbe got a flatter cake, but all worked out just fine.
Whisk the flour together with the salt and the baking powder in a small bowl and set aside.
Peel and core the apples, then cut into one or two inch chunks.
Whisk the eggs in a mixing bowl until foamy, then add the sugar and whisk again until well blended, about a minute.
Whisk in the rum and the vanilla, then add half of the flour and whisk until it is blended into the mixture.
Whisk in half of the cooled melted butter, then the remaining flour and butter, whisking after each addition until you have a smooth, kinda thick batter.
Fold the apples in with a rubber spatula, turning the apple bits so that they are all well coated with the batter.
Turn the batter into the spring form pan, place on a foil lined lined baking sheet (to catch any possible drippage) and pop into the hot oven for 50 minutes to one hour; until the cake is golden brown and a knife inserted in the center of the cake comes out clean. My nine inch cake took about 56 minutes.
Transfer to a rack and allow to cool for five minutes.
Run a knife around the edges of the pan and pop the spring form. If you want to, you can wait until the cake is almost cooled, run a long metal spatula between the cake and its base, then invert it onto a piece of parchment or waxed paper before transferring to a cake plate.