French Apple Cake Food

FRENCH APPLE CAKE

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
• Whisk the flour, baking powder, and salt together in small bowl.
• Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
• In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, cardamom and lemon zest. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
• Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
• Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

FRENCH APPLE CAKE(COOK'S ILLUSTRATED)

Steps:

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
• 2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
• 3. 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.
• 4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
• 5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners' sugar, cut into wedges, and serve.

FRENCH APPLE CAKE (OR THE 3/4 RECIPE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
• Combine sugar, eggs, and vanilla extract in a bowl; beat with an electric mixer until smooth. Mix in rum. Mix in 1/2 of the butter.
• Combine flour, baking powder, and salt together in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix well. Mix in remaining butter and flour. Fold in apples.
• Scrape batter into the prepared pan. Smooth the top gently.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

THE APPLE LADY'S APPLE CAKE (GATEAU AUX POMMES DE LA REINE DES POMMES)

Steps:

• Preheat the oven to 400 degrees F.
• Butter a 9-inch springform pan and set it aside.
• In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend. Add the vanilla extract, eggs, oil, and milk, and stir until well blended. Add the apples and stir to thoroughly coat them with the batter.
• Spoon the mixture into the prepared cake pan. Place the pan in the center of the oven and bake until fairly firm and golden, about 25 minutes.
• Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend. Set it aside.
• Remove the cake from the oven and pour the topping mixture over it. Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 minutes.
• Transfer the cake pan to a rack and allow to cool for 10 minutes. Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base. Serve at room temperature, cut into thin wedges.

FRENCH APPLE CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
• In a small bowl, whisk together the flour, baking powder and salt.
• Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
• Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
• Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

FRENCH APPLESAUCE CAKE

Steps:

• Blend all ingredients.
• Beat 4 minutes at medium speed.
• Pour into a greased and floured Bundt pan.
• Bake at 350 degrees for 50 to 55 minutes.
• Top with glaze.
• Glaze.
• 1 tablespoon hot milk or water.
• 1 cup sifted confectioner's sugar.
• Stir hot milk or water into confectioner's suigar.

FRENCH APPLE OR PEACH CAKE

Steps:

• Preheat oven to 425°F
• Grease a deep 8" pan or ovenproof dish -- and cover the bottom well with the apples.
• Sprinkle the fruit with 2/3 cup sugar, cinnamon and the juice and zest of the lemon.
• Lightly mix in 1 tbsp flour. Set aside.
• Sift flour. Resift with sugar, baking powder and salt.
• Beat and add the egg yolks, melted butter and milk.
• Beat these ingredients with swift strokes until blended.
• Cover the fruit with the batter.
• Bake the cake for about 30 minutes.
• Reverse it on a platter. Cool slightly.
• Use the egg whites for a meringue if desired.

FRENCH APPLE CAKE

Steps:

• Preheat oven to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Coat pan with sugar; tap out excess. Melt 1/4 cup butter in heavy large skillet over medium-high heat. Stir in 3/4 cup sugar, water and cinnamon and bring to boil. Add apples and cook until apples are just tender, turning frequently, about 15 minutes. Remove apples, using slotted spoon, and arrange decoratively in bottom of pan. Continue boiling liquid in skillet until thick and syrupy, about 4 minutes. Pour over apples.
• Sift flour, baking powder and salt into small bowl. Whisk remaining 1 cup sugar, egg yolks, eggs, Calvados and vanilla in large bowl to blend. Gently stir in dry ingredients. Fold in 1/2 cup melted butter. Pour batter over apples in pan. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Cool cake in pan 5 minutes. Run small sharp knife around side of pan to loosen cake. Turn cake out onto platter. Serve warm or at room temperature.

FRENCH APPLE CAKE

Steps:

• Heat oven to 350ºF.
• To prepare the caramel sauce, heat 3/4 cup granulated sugar with 4 tsp. water in a 12-inch nonstick ovenproof skillet. When the sugar becomes light brown, add the juice of 1/2 lemon. Remove from heat.
• Peel, core and thinly slice the apples, then arrange in an attractive circular overlapping pattern on the caramel.
• In a large mixing bowl, beat the eggs with remaining 3/4 cup granulated sugar. Add the butter, PHILADELPHIA Cream Cheese (4 oz.) and flour; continue beating until you have a creamy batter.
• Pour over apples and caramel and bake for 45 minutes. Let cool slightly prior to turning over onto a decorative cake plate.
• Optional: While cake is baking, beat PHILADELPHIA Honey Nut Flavor Cream Cheese Spread with mixer until fluffy. Separately, beat whipping cream with mixer on high speed until soft peaks form. Beat in 1/4 cup powdered sugar. Gently fold the honey nut cream cheese into the whipped cream and chill well in the freezer, if necessary. Top the warm cake slices with a spoonful of the whipped cream mixture and enjoy!