I experimented with another fall recipe today–Dorie Greenspan’s French Apple Cake via David Lebovitz. The only time I eat apples is when they’re in dessert form, which means I better get my apple-a-day and stay healthy this season.
This recipe was simple and straightforward, which is one of the main reasons I bookmarked it. It has been a while since I tried my hand at an apple cake. A few years ago I attempted a famous Food Network chef’s recipe and it was so sickeningly sweet I had to throw out the whole pan. Yikes!
Making this cake was relatively uneventful. Except when I screamed bloody freaking murder after I nearly grabbed a crumpled paper towel with a big fat grub crawling around on it. I scared the living daylights out of both Bailey and myself. I have no idea how that thing got there, but I was paranoid the rest of the baking session that more grubs would come creeping out at me. *shudder* Oh, and there was also that other moment when I bust my lip open. I was taking a drink from my water bottle while leaning down to peer into the oven. I underestimated the space between said bottle and oven and rammed myself in the mouth. What’s even better is that I text Carmencita about my bloody lip and all she said was, “I just hope it isn’t in the cake.” And this is why I can’t help but love her.
Okay, now here’s my adaptation of David Lebovitz’s adapation of Dorie Greenspan’s French Apple Cake.
French Apple Cake
- 3/4 cup flour
- 3/4 teaspoon baking powder
- pinch of salt
- 4 large Granny Smith apples
- 2 large eggs, room temperature
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 8 tablespoons unsalted butter, melted and cooled to room temperature
Preheat the oven to 350ºF.
Heavily butter an 8- or 9-inch springform pan and place it on a baking sheet.
In a small bowl, sift the flour, baking powder, and salt.
Peel and core the apples, then dice them into 1/2 inch pieces.
In a large bowl, beat the eggs until foamy then whisk in the sugar and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter.
Stir in the remaining flour mixture, then the rest of the butter.
Fold in the apple cubes until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.
Bake the cake for 50 minutes to 1 hour. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.