Tuesday, August 21, 2012

French Apple Cake


Before bhaiya left for Mumbai, he stocked up my kitchen with all the fruits i like to eat. And then there were apples too. I am not very fond of eating apples. Strange? Yes, i know but apart from rare occasions i am never excited about eating apples. So I decided to do something different and made this French Apple Cake :) with some cinnamon. I love cinnamon flavour in baked goods especially in this wonderful cloudy Bangalore weather which I am enjoying to the core :). But the Rajasthani inside me really longs for the warmth of the sun and this apple cake with cinnamon just made up for no-sun days.
I bought some more apples today and I guess you know what's coming around :)

French Apple Cake
adapted from Dorie Greenspan - Marie-Hélène's Apple Cake

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup grounded sugar
3 tablespoons rum
1/2 teaspoon pure vanilla extract
100 grams unsalted butter, melted and cooled
1 teaspoon grounded cinnamon
1/4 cup water melon seeds toasted
Icing sugar
  • Preheat the oven to 180ºC and grease a 8 or 9-inch pan or line it with butter paper
  • Sieve together the flour, baking powder, and salt and keep aside
  • Peel and core the apples, then dice them into small (~1 inch) pieces. Sprinkle cinnamon on top and give a mix so that apples are covered with cinnamon evenly
  • In a large bowl, beat the eggs until foamy using an electric mixer then whisk in the sugar  followed by rum 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. Mix after each addition so that the batter is smooth
  • Add the apples pieces to the batter and gently fold them using a spatula so that they get they are coated with batter
  • Pour the batter in the prepared pan and sprinkle handful of watermelon seeds on the top and bake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean
  • Let the cake cool till the cake comes to room temperature and then carefully run a knife around the edge to loosen the cake from the pan before taking it out. Ensure no apple pieces are sticking to the edges of pan

The cake can be served hot or cold, it tastes equally nice. I drizzled some icing sugar and ate it while it was warm or heated it in the microwave before relishing it each time. Since the cake is moist its best to store it in a box and cover it with a mesh lid. 

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