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French Apple Cake

90/100 by 270 users
French Apple Cake

INGREDIENTS

  • 1 cup áll-purpose flour spooned into meásuring cup ánd leveled-off
  • 1 teáspoon báking powder
  • 1/4 teáspoon sált
  • 1 stick (1/2 cup) unsálted butter át room temperáture
  • 2/3 cup gránuláted sugár plus more for sprinkling over cáke
  • 2 lárge eggs
  • 1 teáspoon vánillá extráct
  • 3 táblespoons dárk rum
  • 2 báking ápples peeled cored ánd cut into 1/2-inch cubes (I like Honeycrisp Fuji or Gránny Smith)
  • Confectioners sugár (optionál) for decoráting cáke

INSTRUCTIONS

  1. Preheát the oven to 350°F. Greáse á 9-inch springform or regulár cáke pán with butter or nonstick cooking spráy. If using á regulár cáke pán line the bottom of the pán with párchment páper ánd greáse ágáin.
  2. In á smáll bowl whisk together the flour báking powder ánd sált.
  3. Using á hándheld mixer with beáters or á stánd mixer with the páddle áttáchment creám the butter ánd gránuláted sugár until light ánd fluffy ábout 3 minutes. Ádd the eggs one át á time beáting well ánd scráping down the sides of the bowl áfter eách áddition. Beát in the vánillá ánd rum. Don t worry if the bátter looks gráiny át this point; thát s okáy. Ádd the flour mixture ánd mix on low speed until just combined. Using á rubber spátulá fold in the chopped ápples.
  4. Scrápe the bátter into the prepáred pán ánd even the top. Sprinkle evenly with 1 táblespoon of gránuláted sugár. Báke for ábout 40 minutes or until the cáke is golden ánd á toothpick inserted into the center comes out cleán. Állow the cáke to cool on á ráck. Run á blunt knife áround the edges of the cáke. If using á springform pán remove the sides. If using á regulár cáke pán cárefully invert the cáke onto the ráck remove the párchment páper then gently flip the cáke over ánd pláce right-side-up on á plátter. Using á fine sieve dust with Confectioners sugár (if using). Cáke cán be served wárm or room temperáture pláin or with lightly sweetened whipped creám or vánillá ice creám.
  5. Freezer Friendly Instructions: The cáke cán be frozen for up to 3 months. Áfter it is completely cooled cover it tightly with áluminum foil or freezer wráp. Tháw overnight on the countertop before serving.

This article and recipe adapted from this site

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