Bees French Apple Cake Recipes

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FRENCH APPLE CAKE



French Apple Cake image

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Provided by Jennifer Segal

Categories     Desserts

Time 1h

Yield 6-8

Number Of Ingredients 10

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
⅔ cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples, peeled, cored and cut into ½-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3½ - 4 cups chopped)
Confectioners' sugar (optional), for decorating cake

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
  • Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
  • Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 279, Fat 13g, Carbohydrate 35g, Protein 3g, SaturatedFat 8g, Sugar 22g, Fiber 2g, Sodium 66mg, Cholesterol 77mg

FRENCH APPLE CAKE(COOK'S ILLUSTRATED)



French Apple Cake(Cook's Illustrated) image

The microwaved apples should be pliable but not completely soft when cooked. To test for doneness, take one apple slice and try to bend it. If it snaps in half, it's too firm; microwave it for an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy or white rum can be substituted. I have not made this yet, but with the too oily review, I went on line and looked at others who have made this and what they said. Some of them have also had this same problem, but note some had also changed to 2% milk. This might have also affected the batter. Other say they did not have this problem. One advised this might been because he had gotten the oil to emulsified into the batter using an immersion blender. They bakers with the too oily cakes advised they will cut down the oil to 1/2 cup add 1/2 cup apple sauce if they make again. Note this is more cutard like then a normal American cake texture.

Provided by Coppercloud

Categories     Dessert

Time 1h39m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 15

1 1/2 lbs Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon calvados
1 teaspoon lemon juice
1 cup all-purpose flour (5 ounces)
2 tablespoons all-purpose flour
1 cup sugar (7 ounces)
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
2 large egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
confectioners' sugar

Steps:

  • 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.
  • 2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
  • 3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
  • 4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
  • 5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1 1/4 hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners' sugar, cut into wedges, and serve.

BEE'S FRENCH APPLE CAKE



Bee's French Apple Cake image

Make and share this Bee's French Apple Cake recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb cooking apples or 1 lb tart dessert apples, cored and chopped
1 cup self-rising flour
1 teaspoon baking powder
3/4 cup superfine sugar
6 tablespoons milk
4 tablespoons butter, melted
3 eggs
1 teaspoon fresh nutmeg, grated or 1 teaspoon nutmeg, in the can
wax paper
6 tablespoons butter, softened
1/2 cup superfine sugar
1 teaspoon vanilla
confectioners' sugar, sifted, to dust over cake

Steps:

  • Preheat the oven to 325.
  • Grease and line the base of deep 9" round cake pan with waxed paper.
  • Put the chopped apples into the base of the cake pan.
  • Put all the remaining cake ingredients, EXCEPT 1 EGG, into a bowl or food processor. Beat to a smooth batter.
  • Pour batter over apples in pan. Level the top, then bake for 40-45 mins., until lightly golden.
  • Meanwhile, cream topping ingredients together with remaining egg.
  • Remove cake from oven and spoon the topping over cake.
  • Return cake to oven for 20-25 mins., until golden brown.
  • Cool cake in pan.
  • Turn cake out, take off waxed paper and finish with a dusting of confectionary sugar.
  • Variations:
  • Try adding finely chopped pears, pineapples or raspberries instead of apples.
  • Be creative. Add your favorite fruit. Make sure they are well drained.
  • Serve with whipped cream or French Vanilla ice cream.

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