French Apple Cake

This cake is buttery, delicious and perfectly sweet. While the recipe is so simple, it makes a delicious and elegant cake. This apple cake is beautiful and impressive once baked. The sugar on top creates a sweet crackly surface during baking.

French Apple Cake

Servings: 6-8 Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 1 Hour

INGREDIENTS

1 cup all-purpose flour, spooned into measuring cup and leveled-off

1 teaspoon baking powder

¼ teaspoon salt

1 stick (½ cup or 113 grams) unsalted butter, at room temperature

⅔ cup granulated sugar, plus more for sprinkling over cake

2 large eggs

1 teaspoon vanilla extract

3 tablespoons dark rum

2 baking apples, peeled, cored and cut into ½-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3½ - 4 cups chopped)

Confectioners' sugar (optional), for decorating cake

INSTRUCTIONS

1. Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.

2. In a small bowl, whisk together the flour, baking powder and salt.

3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.

4. Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.

5. Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

This recipe is reposted from Once Upon a Chef