French Apple Cake

Themo Saurus
Themo Saurus
This traditional French cake is the definition of simplicity. It starts with a rum-based cake batter, which is then loaded up with sweet apple chunks to ensure every bite includes a bite of apple goodness.

Recipe Details

This traditional French cake is the definition of simplicity. It starts with a rum-based cake batter, which is then loaded up with sweet apple chunks to ensure every bite includes a bite of apple goodness. If you don’t consider yourself a baker, or if you need an easy recipe to ease you into the world of baking, this is the cake for you. There are no fancy tools, techniques, or ingredients required — if you’ve got a whisk and a mixing bowl, you’re ready to get started. Enjoy it as an afternoon snack with tea or serve it for dessert at your next gathering with friends. 

This recipe is inspired by Dorie Greenspan’s popular apple cake from her cookbook Around My French Table. She encourages bakers to use different kinds of apples in the cake, and I encourage you to do the same here. My personal favorite baking apples are Jonagold, Pink Lady, Honeycrisp, and Fuji, which all lend a sweet flavor and hold their shape nicely in the oven. I also recommend using a quality spiced rum, as it is a prominent flavor in the cake.

Instructions

  1. Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a round of parchment paper. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
  2. Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
  3. Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup spiced rum, and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined.
  4. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.

Recipe Note

Storage: The cake can be well wrapped and refrigerated for a few days, or frozen for up to 2 weeks.

8

Serves

Preparation time

25 minutes

Cooking Time

40 minutes to 45 minutes

Ingredients

For the filling:

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 1/2 pounds (about 4 1/2 cups) fresh sweet cherries, stemmed and pitted
  • 1 tablespooon vanilla extract
  • 1/4 teaspoon kosher salt

For the pie

  • 1 (14- to 16-ounce) package prepared pie crusts, thawed if frozen (or 2 homemade pie crusts)
  • 1 large egg
  • 1 teaspoon water
  • 1 tablespoon coarse sugar, such as demerara

Instructions

1

Cook the filling on the stovetop. Whisk the sugar and cornstarch together in a large saucepan. Add the cherries, vanilla, and salt and toss to coat in the sugar-cornstarch mixture. Cook over medium-high heat until the cherries begin to break down and the mixture begins to simmer and thicken slightly, 8 to 10 minutes.

2

Preheat the oven and prepare the pie shell Arrange a rack in the middle of the oven, set a baking sheet on it, and heat the oven to 375°F. Unroll one of the pie doughs and transfer it to a 9-inch standard pie pan. Press the dough into the bottom and along the sides of the pie plate, being

3

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

4

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

5

Egg wash and sugar the top crust. Whisk the egg and water together with a fork in a small bowl to make an egg wash. Brush the inside of the pie crust with a thin layer of the egg wash (save the remaining for brushing the top crust). Pour the cooled filling into the crust.

6

Bake the pie on the hot baking sheet. Place the pie on the hot baking sheet and bake until the filling is bubbling, 40 to 45 minutes. If the edges of the pie crust are browning too quickly, cover the edges of the pie with aluminum foil during the last 10 minutes of baking.

7

Cool before slicing. Transfer the pie to a wire cooling rack and cool completely before slicing, about 4 hours.

Frozen cherries can also be used for this pie. Just thaw them completely before starting the filling.

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