French Apple Cake
French Apple Cake, a sugar-crusted topping with a fluffy, apple-filled sponge in the centre. A classic French dessert, that's so simple and so typically French, using simple ingredients to give a delicious and heavenly result. This recipe requires minimal preparation. The cake is perfect for any occasion, and it'll stay moist and fresh for a few days.
I must confess, I have a penchant for apple desserts, and so I can happily say that apples never go wasted in our home. If they don't get used as a light snack, I'll use them in bakes like this French Apple Cake, or I'll make an apple compote and use it as a filling or topping on other desserts. The options with apples are countless.
I normally use Granny Smith or Golden Delicious apples, but really most apple varieties will do. The brandy and vanilla makes a huge difference to the flavour. If you don't bake with alcohol, for religious reasons, leave out the brandy and increase the vanilla essence by another teaspoon. Proof that exceptional desserts don't have to be complicated.
Serve plain or with a dollop of whipped cream; equally good with custard
French Apple Cake
- 4 large eggs, at room temperature
- 180ml (¾ cup) sugar, plus 15ml (1 tablespoon) for the cake topping
- 330ml (1⅓ cups) cake flour
- 10ml (2 teaspoons) baking powder
- 1.25ml (¼ teaspoon) salt
- 45ml (3 tablespoons) vegetable oil
- 60ml (¼ cup) milk
- 10ml (2 teaspoons) vanilla essence
- 30ml (2 tablespoons) brandy
- 4 apples, peeled and diced into cubes
- Icing sugar, to serve
- Preheat the oven to 175°C and lightly grease a 23cm springform cake pan.
- In a large mixing bowl, beat the eggs with the sugar until thick and pale, about 2 minutes.
- In a small mixing bowl, mix together the flour, baking powder and salt.
- Gradually beat the dry ingredients into the egg-sugar mixture.
- Beat in the oil, milk, vanilla essence and brandy.
- Using a spatula, fold in the diced apples.
- Scrape the batter into the prepared pan and even out the top.
- Sprinkle the remaining sugar evenly over the top.
- Bake for 40 minutes or until the cake is golden and a skewer inserted into the centre comes out clean.
- Allow the cake to cool before running a blunt knife around the edges of the cake.
- Remove the sides of the springform cake pan and transfer the cake to a wire rack to cool completely.
- Once cooled, place the cake on a cake platter and dust with icing sugar.
- Serve warm or at room temperature.