Looking for an easy cake for over the weekend then look no further! This little cake is put together in a jiffy and is an absolute winner: crunchy caramelized topping, fluffy and moist apple cake on the inside. And for extra indulgence? Serve it warm with vanille ice cream! (also yummy served cold though 😉
Recipe by @la.cuisine.de.geraldine
French Apple Cake with Rum
- 4 apples (±500 g)
- 1/2 cup butter (125g), melted
- 3 eggs
- 1 1/2 cup flour (180g)
- 1/2 tsp salt
- 2/3 cup brown sugar (120g)
- 1 teaspoon baking powder (5g)
- 2 teaspoons rum (optional)
- 1 teaspoon vanilla extract
- For sprinkling: 1 tbsp sugar, brown or white
Preheat the oven to 180°C and prepare your springform by lining the bottom with baking paper and greasing the sides with butter.
Peel and decore the apples. Slice them very thinly with a knife or mandolin (± 3mm).
In a large bowl whisk the eggs with the sugar until the mixture lightens and is fluffy, ± 1 minute.
In a separate bowl mix the flour with the baking powder and salt.
Add the flour mix to the eggs with the melted butter, vanilla and rum. Mix well with a rubber spatula and then add the slices of apples.
Pour the cake batter evenly into a prepared springform. Sprinkle the top of the cake with sugar.
Bake for 45 - 50 minutes at 180°C until the top is nice and browned and the sugar caramelized.
While the cake is still warm, run a blunt knife along the edges, remove from the springform and place it on a wire rack to let it cool. Transfer to a large plate when doen.
delicious served warm, but also great at room temperature. The cake will keep for about 5 days in a sealed container, but is best eaten within 2 days.