French Apple Cake

Please do not be put off by the seemingly-long list of ingredients and steps. I have made comments in many places to assist you as best I can, and to explain what an ingredient is and how it can be replaced if need be. You don't even need to take out your electric beater for this one...it can all be done by hand.

This recipe is one that will deserve an exalted place in your collection. The way it's prepared and turned out of the baking pan for serving is reminiscent of an "upside down" cake. Our French Apple Cake has a topping of lovely apples in a sweet, buttery, lightly-spiced syrup.

Although it can be served any time, you'll surely keep this French Apple Cake in mind for Sunday dinners, holidays, dessert buffets, and any time you need an easy apple cake that looks like you spent hours on it. If you are assigned "dessert" for any family get-together, look no further...here's a great one.

Ingredients

For Cake Topping

Note: This mixture will be added first to the baking pan, and will become the topping when the cake is turned out of the pan for serving.

1/4 cup (1/2 stick) butter

3/4 cup sugar

1/3 cup water

3/4 teaspoons ground cinnamon

2 large Granny Smith apples, peeled, cored, and thinly sliced

For Cake Batter

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

3 large egg yolks

2 large whole eggs

2 tablespoons Calvados-an apple brandy from the Normandy Region of France. If unavailable, applejack or other brandy may be substituted.

2 teaspoons vanilla extract

1/2 cup (1 stick) butter, melted

Method

For Cake Topping

• Preheat oven to 350°F

• For the best flavor, butter a 9-inch cake pan with 2-inch sides.
  
  The cake will rise to the top of the cake pan, so please be sure it has 2-inch sides.

• Sprinkle a layer of granulated sugar over the butter on the bottom and sides of the pan, tapping out any of the excess sugar that hasn't adhered to the butter.
  
  This will give the cake a nice, buttery crunch.

• Melt 1/4 cup of butter in a large skillet over medium heat, and stir in 3/4 cup sugar, the water and cinnamon. Bring this mixture to a boil.

• Add the apples and cook until they are just tender, turning frequently.
  
  I found this step takes about 6 to 8 minutes, but you don't want them to get so fragile that you will not be able to place them decoratively the way you choose on the bottom of the pan.

• Using a slotted spoon, remove the apples and put on a plate until cool enough to handle.

• Arrange the apples decoratively as you choose on the bottom of your prepared pan.

• Continue to boil the liquid left in your skillet until it's thick and syrupy. This will take about 4 minutes.

• Pour carefully over the apples in your pan.

For Cake Batter

• Sift the flour, baking powder and salt into a small bowl and set aside for now.

• Whisk the cup of sugar, egg yolks, eggs, Calvados, and vanilla extract in a large bowl.

• Gently stir in the dry ingredients until they are incorporated into the mixture.

• Fold in the 1/2 cup of melted butter, and pour the batter over the apple mixture in the pan.

• Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

• Cool cake in pan 5 minutes. Run a small, sharp knife around side of pan to loosen cake, and turn cake out onto your serving platter. It looks great, doesn't it?

• This cake serves about 8 and may be served warm or at room temperature.
  
  
  I'm sure you'll love this French Apple Cake, and our Applesauce Fudge Brownie Mix Recipe will be great to try the next time you're in a hurry for another special treat.

  
  
  
  

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