Not quite the ‘traditional’ French Apple Cake Recipe – we’ve tinkered, and changed a few ingredients, even made a substitution because most won’t be able to get ‘RHUM’ – different than ‘RUM’ – but this is a deeply flavourful cake with a rich moist crumb.
½ cup (115g) salted butter, plus more for pan
1 tsp (5 mL) cinnamon
4 large apples a mix of varieties, cored and sliced
¾ cup (150g) white sugar
½ tsp (2 mL) coarse salt
2 Tbsp (30 mL) Cognac or Brandy
⅔ cup (95g) all-purpose flour, plus more for pan
1 tsp (5 mL) baking powder
2 large eggs
2 tsp (10 mL) pure vanilla extract
1 Tbsp (15 mL) raw sugar crystals
Preheat the oven to 350ºF (180ºC).
Grease a 9” springform pan with butter, and dust evenly with flour.
In a fry pan over medium-high heat, melt the butter; swirling the pan frequently, cook until the butter browns and has a nutty aroma.
Pour the melted butter into a heatproof bowl -don’t scrape out the pan.
Stir the cinnamon into the butter and set aside.
Toss all of the apples, 1 Tbsp of the sugar and salt into the still-hot pan and cook over medium-high heat.
Cook, stirring occasionally, until the apples have released their moisture and are starting to brown.
Add the Brandy or Cognac and cook until evaporated.
Spread the apples in an even layer on a baking tray and refrigerate until cool to the touch.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whisk together the eggs, vanilla and the remaining sugar.
Whisk the browned butter into the egg mixture.
Stir the flour mixture into the egg mixture until smooth.
Fold the cooled apples into the batter.
Pour into the prepared pan and sprinkle with the raw sugar crystals .
Bake until it’s a deep brown, 55 to 60 minutes.
Let cool completely in the pan on a wire rack.
Release from the pan and cool in the fridge before serving.
**** All English recipes for this French Apple cake call for rum, spelled R-U-M. All French recipes for this cake call for rhum, spelled R-H-U-M.
This isn’t a case of a French Vs. English spelling of the same word… Nope. Rum and Rhum are two different spirits; both from the Caribbean, one made on the English Islands from molasses (rum) and the other from French / Spanish islands made from fresh pressed cane juice. They taste completely different – so we opted for Brandy or Cognac since they have the smoothness of rhum that’s lacking in rum.
Prep Time: 90 Minutes
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