A French-style apple cake is another example of simplified and humble perfection, because it’s like a pound cake (already perfect) with apples. This version uses equal weights but double the volume of apples to the batter to create a huge cake that keeps fresh for over one week in the fridge and is so moist and tasty that it can be considered as a fancier dessert !

Two things to note; there are as much apples in this cake as there is batter (in weight or 1 kg of apples to 1 kg of batter) but the assembly is completely different from a more traditional apple cake where the diced apples are directly mixed into the batter then poured into the cake pan.

This version is made up of 2 layers. All the diced apples are on the bottom of the cake and the batter is on top creating a spongy and dense cake top over a thick layer of juicy yet firm and cooked apples. I’ve added a crunchier flaked almond and sugar topping for added complexity and texture.

The recipe ingredients are for a very large and heavy 25 cm cake, baked in a spring-form pan but I’ve provided you with a variety of equivalents for making several medium-sized cakes as well as many smaller cakes, to be shared with family, friends and neighbors.

I’ve presented this cake to you as simply as possible but as I said earlier, when served with a sprinkling of icing sugar and a hefty spoonful of slightly sweetened whipped cream or crème fraiche (similar to sour cream) on the side, this cake can be a fancier after-dinner dessert, without all the fuss.

Enjoy the autumn season and its plentiful bounty … :)

a more beautiful french-style apple cake

22.10.2022

16 servings x 110 grams each

ingredients

apples (approximately 1 kg or 8 cups) :

1 kg (8 cups) diced apples (from an initial weight of 1,25 kg before peeling and coring and dicing)
45 ml (3 tbsp) orange juice (or clementine juice)
25 grams (2 tbsp) golden cane sugar (or white sugar)

cake batter (approximately 1 kg or 4 cups) :

250 grams (2 cups) all-purpose flour, sifted
optional : 7,5 grams (1 tbsp) barley malt powder (to replace 1 tbsp flour)
10 grams (3 tsp) baking powder
2,5 grams (½ tsp) sea salt
240 grams (4-5 whole or 1 cup) eggs, beaten
230 grams (1 cup) butter, melted and cooled
200 grams (1 cup) golden cane sugar (or white sugar)
37,5 ml (2 ½ tbsp) light or dark rum
37,5 ml (2 ½ tbsp) calvados (apple brandy)
15 ml (1 tbsp) vanilla extract

for coating the baking tin(s) :

14 grams (1 tbsp) melted butter
50 grams (4 tbsp) golden cane sugar

toppings :

30 grams (6 tbsp) flaked almonds
25 grams (2 tbsp) golden cane sugar
optional : 25 grams (3 tbsp) icing sugar

instructions

peel, core and slice the apples into large cubes (about 2-3 cm x 2-3 cm each) and combine with the orange juice and then the sugar and set aside
combine the sifted flour with the malt powder (if using), the salt and the baking powder and set aside
combine the eggs with the sugar and beat until frothy, then add the vanilla extract, apple brandy and rum and mix again and slowly add ¼ cup of the melted butter and mix and then add ½ cup of the flour and mix again (repeat the additions 3 more times until all of the butter and all of the flour are both used up) and set aside
use a 25 cm spring-form pan (or several smaller spring-form pans, see note below for volumes and sizes) and cover the bottom with baking paper by snapping it in (between the bottom disk and the sides) and brush with the melted butter and then sprinkle with the granulated sugar until everything is well coated on the sides and the bottom
*note : this recipe is for a very large 25 cm cake (about 5-6 cm high), feel free to make half the recipe using an 18 cm spring-form pan or you can make several cakes of similar sizes : 1 x 25 cm cake = 2 x 18 cm cakes = 3- 4 x 15 cm makes = 6-8 x 10 cm cakes or reduce the recipe ingredients to 75% of the total to make one 22 cm cake or reduce to 66% of the total to make one 20 cm cake …
*note : if making several smaller cakes, you will need up to double the amount of melted butter and sugar to brush and coat the extra baking pans !
preheat the oven to 180°C with the baking rack in the middle
loosely place the apple cubes on the bottom of the baking tin, then pour the batter on top, bang it on the counter so the batter can partly seep downwards between some of the apple cubes and even out the top surface with a spatula, then sprinkle with the flaked almonds and more sugar
bake for 50-60 minutes (but loosely cover with a sheet of aluminum foil after 35-40 minutes to avoid over-baking and over-darkening the top), then remove and let cool down completely before unmolding
*note : if making 2 regular cakes, reduce the baking time by 5-10 minutes or if making 4 medium cakes, reduce the baking time by 10-15 minutes or if making 6 or more small cakes, reduce the baking time by 15-20 minutes …
serve the cake slices as is or sprinkled with icing sugar and with a hefty spoonful of slightly sweetened whipped cream or crème frâiche (sour cream) on the side
the leftovers can be stored in the refrigerator, covered in plastic film for up to 10 days maximum.

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a more beautiful french-style apple cake

16 servings x 110 grams each

ingredients

instructions

a more beautiful french-style apple cake

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