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+ servings
A French Classic that is a combination of cake, custard and clafouti.
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5 from 1 vote

French Apple Cake

French Apple Cake is moist and flavorful with just the right amount of sweetness to counter the tart apples. With or without the scoop of the vanilla ice cream on the top, it tastes incredible.
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Cakes
Cuisine: French
Servings: 8 servings
Calories: 300kcal
Author: Chula King

Ingredients

  • 1 1/2 pounds (4 large) Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8-inch thick crosswise
  • 1 Tablespoon Calvados or dark rum
  • 1 teaspoon fresh lemon juice
  • 1 cup plus 2 Tablespoons (5.65 ounces, 160 grams) all-purpose flour, divided
  • 1 cup plus 1 Tablespoon (7 ounces, 198 grams) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 large egg plus 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting optional

Instructions

  • Preheat oven to 325° F. Spray 9-inch springform pan with vegetable oil spray; line with parchment paper. Place prepared pan on aluminum foil-lined rimmed baking sheet. Set aside.
  • Place apples in pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apples with Calvados and lemon juice, and let cool for 15 minutes.
  • Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in a small bowl. Whisk oil, milk, egg, and vanilla in larger bowl until smooth. Add flour mixture to milk mixture and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
  • Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
  • Whisk remaining 2 Tablespoons flour into reserved batter. Pour over batter in pan, spread batter evenly to pan edges, and smooth surface. Sprinkle remaining 1 Tablespoon granulated sugar evenly over cake. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 hour and 15 minutes. Let cake cool in pan on wire rack for 5 minutes. Run think knife around pan to loosen cake, and let cool completely, 2 to 3 hours. Remove sides of pan. If desired, dust cake likely with confectioners’ sugar, and cut into wedges. Serve. Yield: 9-inch cake.

Nutrition

Calories: 300kcal | Carbohydrates: 39g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 64mg | Sodium: 179mg | Potassium: 262mg | Fiber: 2g | Sugar: 35g | Vitamin A: 560IU | Vitamin C: 4.4mg | Calcium: 105mg | Iron: 0.3mg