French Apple Cake
A delightful cake that pairs tender apples with a rich, buttery batter.
Yield: 8 servings
Calories: 200kcal
Equipment
- 9-inch round cake pan Greased and lined with parchment paper
Materials
Main Ingredients
- 1 cup all-purpose flour
- 0.75 cup granulated sugar
- 0.5 cup unsalted butter, melted slightly cooled
- 2 large eggs
- 2 tablespoons whole milk
- 1.5 teaspoons vanilla extract
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 3 medium apples peeled, cored, and sliced into thin wedges
- 1 cup powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- In a large mixing bowl, whisk the eggs and granulated sugar together until the mixture is pale and frothy. This should take about 2-3 minutes.
- Add the melted butter, whole milk, and vanilla extract to the egg mixture, stirring until everything is smooth and well combined.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the sliced apples, ensuring they are well coated in the batter. The batter will be thick, but that’s just right!
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Once baked, let the cake cool in the pan for about 10 minutes. Then, carefully release it and transfer to a wire rack. If you like, dust the top with powdered sugar before serving.
Notes
For an extra touch, consider adding a sprinkle of cinnamon to the batter or on top of the apples for a warm flavor. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream!