Celines French Apple Cake Recipes

MY GRANDMOTHER'S PEAR CAKE RECIPE

Steps:

• Preheat the oven to 180°C (350°F). Grease the sides of a 20-cm (8-inch) round cake pan with a bit of the butter, and line the bottom with parchment paper.
• Place the pears in a single layer at the bottom of the pan.
• In a medium mixing-bowl, beat the sugar and the eggs until the mixture pales slightly.
• In another bowl, combine the flour, salt, and baking powder. Add to the wet ingredients and blend well, but without overmixing. Pour in the butter, and blend again.
• Pour the batter evenly over the fruit, and bake for 40 minutes, until golden.
• Let the cake settle on a cooling rack for 10 minutes. Run a knife all around to loosen, and flip onto a serving plate.
• Let cool and serve, slightly warm or at room temperature.

FRENCH APPLE 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.

CELINE'S FRENCH APPLE CAKE

Steps:

• Mix the dry ingredients, reserve 1 tsp cinnamon.
• Mix the wet ingredients in a separate bowl.
• Combine.
• Spray or butter and flour a large glass pie dish.
• Pour in batter. Add diced apples on top. I didn't peel them, but I was being lazy. Celine suggested making pretty patterns on the top of the batter with the apples. I just tossed them on, then pushed them down slightly.
• Sprinkle with the reserved tsp of cinnamon.
• Bake at 375° in a preheated oven for about 35 minutes or until done.
• Eat warm or cold.