Description
Ina Garten’s French Apple Cake blends rustic charm with elegant simplicity, showcasing delicate apple slices nestled in a tender, buttery batter. Fragrant with vanilla and kissed by a light dusting of powdered sugar, this classic French dessert invites you to savor a slice of pure culinary comfort.
Ingredients
Scale
Main Ingredients:
- 3 large baking apples (such as Honeycrisp)
- 2 large eggs
- 1 stick unsalted butter, at room temperature (113 g / 4 ounces)
Dry Ingredients:
- 1 cup all-purpose flour (120 g / 4.2 ounces)
- 1 teaspoon baking powder (5 g / 0.2 ounces)
- 1 teaspoon kosher salt (5 g / 0.2 ounces)
- ½ cup white sugar (100 g / 3.5 ounces)
- 2 tablespoons light brown sugar (25 g / 0.9 ounces)
- 3 tablespoons white sugar for the top (37.5 g / 1.3 ounces)
- 1 tablespoon powdered sugar for dusting (optional) (8 g / 0.3 ounces)
Liquid and Flavor Ingredients:
- 2 teaspoons apple cider vinegar (10 ml / 0.34 fluid ounces)
- 3 tablespoons dark rum (45 ml / 1.5 fluid ounces)
- ½ teaspoon vanilla extract (2.5 ml / 0.08 fluid ounces)
Instructions
- Heat the oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing with butter and lining the bottom with parchment paper.
- Wash and prepare the apples by peeling (or leaving skin on) and removing the cores. Dice into uniform 1/4 to 3/8-inch (0.6 to 1 cm) cubes. Toss apple pieces with apple cider vinegar in a mixing bowl to prevent browning.
- Whisk together flour, baking powder, and salt in a separate small bowl to ensure even distribution of dry ingredients.
- Using an electric mixer, cream butter with white sugar and brown sugar until the mixture becomes light, airy, and pale in color.
- Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in rum and vanilla extract until the mixture is smooth and well combined.
- Gradually add the flour mixture to the butter mixture in two stages, stirring gently to maintain the batter’s delicate texture. Use a spatula to fold ingredients together carefully.
- Gently fold apple cubes into the batter, ensuring even distribution without overmixing.
- Transfer the batter to the prepared cake pan, pressing it down evenly and smoothing the top surface. Sprinkle the remaining of sugar across the top for a caramelized finish.
- Place the cake in the preheated oven and bake for approximately 45 minutes, or until a skewer inserted into the center comes out clean without any raw batter.
- Remove from oven and allow the cake to cool in the pan for 30 minutes. Carefully invert onto a wire rack, then flip back onto a serving plate to maintain the cake’s structure.
- Optional: Dust the top with powdered sugar for an elegant presentation. Slice and serve at room temperature, enjoying the moist, apple-studded cake.
Notes
- Select sturdy, crisp apples like Honeycrisp for maximum flavor and structural integrity in your cake.
- Precision matters when chopping apples into uniform 1/4 to 3/8 inch cubes, ensuring consistent baking and tender texture throughout.
- Gentle mixing prevents tough cake texture, so combine ingredients minimally to maintain a light, airy crumb.
- Parchment paper and thorough greasing create a foolproof release method, guaranteeing your cake emerges perfectly intact.
- Allowing the cake to rest and cool slowly helps stabilize its structure, making slicing smoother and preserving delicate layers.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 273 kcal
- Sugar: 22 g
- Sodium: 155 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3.6 g
- Cholesterol: 77 mg