French apple cake. If there is something that french people know how to make (among lots of things) are desserts, so here we have this recipe that does not fail to impress, ever. This french apple cake is really good because it is bascically a simple cake with small apple chunks, which makes it moist.
It is a french cake, because it calls for a lot of butter, plus it also calls for spiced rum, which gives it a special touch and softness. The ingredients to make this recipe are, most of them, easy to have at hand, so it is a really easy recipe.
An important thing to note is that our recipe to make this cake, as previously mentioned, calls for spiced rum. But if you will make this recipe for children or if you just want to, you can skip it. But, in case you do this, make sure to add some milk instead, just to make sure the liquid and dry ingredients ratio stays de same.
The apples used in this recipe can be either red or green. We actually this time only used red apples but the truth is that it turn out great regardless of the type of apple you choose to use. In fact, it may be even a better idea to use a mixture of apples. Just use whatever you have at home, or whatever you can easily get.
It is the perfect cake, simple and easy. To decorate, just use some confectioners sugar on top, as it is the classic way to present it. But if you want to, you can decorate with some other things, with some frosting, buttercream, etc. but I like it best with just some confectioners sugar on top. It looks pretty this way and it really doesn’t need anything more.
If you like this recipe, you have to go check out our classic apple pie, which is one of our most famous recipes.
- 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
- 1/2 C (3.52 oz) (100 gr) granulated white sugar
- 1/4 C (1.80 oz) (50 gr) brown sugar
- 2 eggs, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 2 tbsp (1 fl oz) (30 ml) spiced rum
- 3 apples, medium sized
- 1 C (4.60 oz) (130 gr) all purpouse flour, sifted
- 1 tsp (0.25 oz) (7 gr) baking powder
- 1/4 tsp (0.06 oz) (1.7 gr) salt
- Confectioners sugar , needed amount
Preheat the oven to 375º F (180º C). Line a round cake pan of about 8.66 inches (22 cm) in diameter with parchment paper.
Peel and cut the apples into small dices. Put them in water with some lemon or lime juice to keep them from oxidizing.
In a big bowl, using an electric mixer, cream together the butter and both types of sugar for 3 minutes until you get a fluffy and lighter in color mixture.
Add in the eggs one by one, beating for 30 seconds after each addition. Mix in the vanilla extract along with the rum and beat until fully integrated.
Add in the sifted flour along with the baking powder and salt and beat for 30 more seconds until you get a soft and smooth batter.
Lastly, drain the apples and add them in. Mix using a rubber spatula until they are fully integrated.
Pour the batter in the pan and bake the cake for about 40 minutes until it is slightly golden brown and a wooden toothpick comes out clean when inserted.
Once ready, let it cool down for 10 minutes, then turn it out and place it on a cooling rack for it to cool down completely. Then, decorate with some confectioners sugar.