French Apple Cakecooks Illustrated Food

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CELINE'S FRENCH APPLE CAKE



Celine's French Apple Cake image

A recipe one of my students did as an assignment. I promised her I would make it when I got home, it was so fast and easy and had really ordinary things in it. It is a nice recipe that makes a kind of apple coffee cake. Would be great for breakfast. She suggests serving it with ice cream or creme anglaise. I like it right out of the pan.

Provided by Kasha

Categories     Breakfast

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 3/4 cups flour
3/4 cup sour cream (maybe even heavy cream or milk) or 3/4 cup yogurt (maybe even heavy cream or milk)
3 eggs
2/3 cup sugar, more if you use sour cream
3 teaspoons baking powder
2 apples, diced
2 teaspoons cinnamon, separated
1 teaspoon vanilla

Steps:

  • Mix the dry ingredients, reserve 1 tsp cinnamon.
  • Mix the wet ingredients in a separate bowl.
  • Combine.
  • Spray or butter and flour a large glass pie dish.
  • Pour in batter. Add diced apples on top. I didn't peel them, but I was being lazy. Celine suggested making pretty patterns on the top of the batter with the apples. I just tossed them on, then pushed them down slightly.
  • Sprinkle with the reserved tsp of cinnamon.
  • Bake at 375° in a preheated oven for about 35 minutes or until done.
  • Eat warm or cold.

Nutrition Facts : Calories 290.4, Fat 10.5, SaturatedFat 5.8, Cholesterol 109.9, Sodium 172, Carbohydrate 44, Fiber 1.9, Sugar 20.6, Protein 5.8

FRENCH APPLE CAKE



French Apple Cake image

A French style apple cake, from Dorie Greenspan. You get a very moist cake that doesn't bake up high, like others, as it's mostly fruit.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 pinch salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom (optiona)
3/4 teaspoon finely grated lemon zest (optional)
8 tablespoons unsalted butter, melted and cooled

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)



French Apple Cake(Cook's Illustrated) image

The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it's too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. I have not made this yet, but with the too oily review, I went on line and looked at others who have made this and what they said. Some of them have also had this same problem, but note some had also changed to 2% milk. This might have also affected the batter. Other say they did not have this problem. One advised this might been because he had gotten the oil to emulsified into the batter using an immersion blender. They bakers with the too oily cakes advised they will cut down the oil to 1/2 cup add 1/2 cup apple sauce if they make again. Note this is more cutard like then a normal American cake texture.

Provided by Coppercloud

Categories     Dessert

Time 1h39m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 15

1 1/2 lbs Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon calvados
1 teaspoon lemon juice
1 cup all-purpose flour (5 ounces)
2 tablespoons all-purpose flour
1 cup sugar (7 ounces)
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
2 large egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
confectioners' sugar

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.

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