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.
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French Apple Cake
Description
This recipe was simple and straightforward, which is one of the main reasons I bookmarked it.
Ingredients
- 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
Instructions
- 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.
