Friday, November 19, 2010

French Apple Cake 法式蘋果蛋糕

In different seasons there are different cakes. In summer time, the abandunce of fruits becomes the center of attention: mango cake, blueberry pies, etc. Now comes fall and winter: apples and pumpkins become the stars. They are the main ingredients of pies. But I always wonder why there are not that many cook books that have recipes for making cake with apples.

Dorie Greenspan has a newly published book called, "Around my French Table".

There are many recipes in there that I would not wait to try out. This French apple cake is one of them. It is very simple, no special ingredients nor equipment are needed. Actually there are more apples in each bite than cake. It only took me 20 minutes to set it up. It is far more easy and simpler than making pie.

Make one 8 inch cake

¾ c (110g) all purpose flour
¾ tsp baking powder
Pinch of salt
4 large apples (try to use different kinds)
2 large eggs
¾ c (150g) sugar
3 tbsp dark rum
½ tsp pure vanilla extract
1tsp cinnamon (my version)
8 tbsp(1 stick) unsalted butter, melted, cooled

1)  Preheat oven to 350 F. Butter or spray an 8 inch springform pan and put on a cookie sheet.

2)  Whisk together the flour, baking powder, cinnamon and salt in a bowl.
3)  Peel and core apples. Cut into 1-2 inch chunks. 
4)  Beat eggs with sugar for a minute. Whisk in the rum and vanilla. Add half the flour and half the melted butter. Blend well. Repeat with the rest of flour and butter.

a thick batter
 5)  Using a spatula, fold in the apples. Making sure all the pieces are well coated with the batter.

6)  Pour the batter into the pan and bake for 50-60 minutes or until the top is golden and a knife inserted into the center comes out clean. Cool and rest for 5 minutes.
7)  Remove the springform pan slowly and carefully and cool.

1)  For the 4 different apples, I used a fuji, a granny smith, a red delicious and a braeburn. You may use any combination.
2)  I used Bermuda rum instead of dark rum. This is optional.
3)  It took me 70 minutes to bake instead of 60.
4)  The cake can be kept at room temperature for up to 2 days, best covered by an inverted bowl or cake dome or loosely covered with plastic food wrap.

Recipe adapted from Dorie Greenspan,"Around My French Table".


最近Dorie Greenspan出版的一本烹飪書,內容主要是法國菜式,內中便有一個做蘋果蛋糕的食譜,我便立刻去試做,這款蛋糕其實蘋果多於蛋糕,如果你喜歡食蘋果,便要試一試。這食譜很簡單,我只用了二十分鐘去準備,便可以入爐了,比起做派方便省時得多。



3/4 杯(110克)  中筋麵粉
3/4茶匙  泡打粉
四個  大蘋果(用不同品種)
3/4杯(150g)  糖
三湯匙  酒(如無可免)
半茶匙  雲呢哪香油
一茶匙  肉桂粉(我加上去的)

1)  預熱焗爐至350 F,將一個八吋圓形活動底模盤噴油。
2)  混合麵粉、泡打粉、肉桂粉及鹽。
3)  蘋果去皮去心,切大約一吋丁方。
4)  用另外一個碗將蛋及糖一起打勻,約打一分鐘。加入酒及雲呢哪,攪勻,加入一半麵粉,攪勻,加入一半牛油溶液,再攪勻,如是者再加入其餘的麵粉及牛油。
5)  加入蘋果,攪勻,讓每件蘋果都染上麵糊。
6)  倒入焗盤,放入爐焗五十分鐘至一小時。或待表面金黃,用刀插入,沒有麵糊留在刀上,便成。
7)  放上架待凉五分鐘,然後小心除模。


1)  我焗了七十分鐘才熟 ,所以彻記要用刀插入試吓熟未。
2)  酒份最量可以隨個人口味加、減、替代或免。
3)  蛋糕可以放二日室温,用一個碗反轉蓋着便可。


  1. i might want to try this..i'm reading pie dough recipes and it is giving me a headache.

  2. Priscilla from phoenixNovember 24, 2010 at 3:36 PM

    I don't have rum I used brandy. Then dust with powder sugar looked very nice.


Related Posts Plugin for WordPress, Blogger...