This apple cake recipe is inspired from David Lebovitz blog. Trust him and resist the temptations to add cinnamon. I didn’t know until now, how much elegance can be in using rum in an apple cake. And I am not a rum fun, definitely not! But this recipe changed my mind. It’s like I’ve taken a french cooking class with Dorie Greenspan. Because she teached me so much with such a simple recipe.
So enjoy an authentic french apple cake with rum.
- 3/4 cup (110 gr) flour
- 3/4 teaspoon baking powder
- pinch of salt
- 4 large apples (if possible, a mix of varieties)
- 2 large eggs, at room temperature
- 3/4 cup (150 gr) sugar
- 3 tablespoon dark rum (rum essence will do)
- 1/2 teaspoon vanilla extract
- 8 tablespoons (115 gr) butter, melted and cooled at room temperature
Preheat oven to 180°C/350°F.
Prepare an 8- or 9-inch (20-23cm) tart pan. Butter and dust it with flour.
In a small bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
Peel and core the apples, then dice them into 1-inch (3cm) pieces.
In a large bowl, beat the eggs with the sugar, until creamy. Add in the rum and vanilla.
Add in the rum and vanilla.
Whisk in half of the flour mixture, then gently stir in half of the melted butter. Repeat with the remaining flour mixture, then the rest of the butter.
Fold in the apple cubes until they’re well-coated with the batter.
Pour the dough in the prepared pan. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Serve warm with powder sugar and a cup of tea.
I baked this cake in a tart pan. because I wanted a nice typically tart edge. But you can bake it in any cake form that you have.
Enjoy! It tastes fabulous!
Recipe from Dorie Greenspan recipe book: Around my french table.