French Apple Cake Cook’s Illustrated Recipe
There is a bunch of buzz, reviews and Blogs about this French Apple Cake Recipe so here I forking go with mine.
This recipe is forking described as “Neither a Cake”, “Nor a Custard”, “Nor a Clafouti” “But a bit of Culinary Magic That’s all Three”.
A dessert that’s a rich custardy apple filling beneath a light cake light topping. Sounds forking scrumptious doesn’t it?
I thought it was easy to make with mostly easy ingredients. The recipe was unlike any cake I’ve made before so I thought it was worth a try.
I followed the recipe with the exception of one tablespoon of Calvados.
1 1/2 Lbs. Granny Apples (cleaned up and cut in small slices)
1 T. Calvados (I left out because I wasn’t forking going to buy a bottle of booze for 1 forking T.)
1 t. lemon juice. I went a little heavy because I thought I needed to make up for liquid of the Calvados. (and fresh lemon taste good on apples so wtfork)
1 c. +2T. Flour
1 c.+1T sugar
2t. Baking Powder
1/2 t. salt
1 c.vegetable oil
1 t. vanilla extract
10x sugar For dusting
Adjust oven to 325 degree, grease your springform pan and use your middle oven rack.
Microwave your apples till slightly translucent. They recommend three minutes but I found two was perfect. Toss apples with lemon juice and Calvados.
Whisk1 c. flour, 1 c. sugar, baking powder and salt together.
in another bowl whisk egg, oil, milk, and vanilla and then add to dry mixture and combine well.
Transfer one cup of batter to another bowl. Add your two T. of Flour and mix well to your one cup batter bowl.
To the big bowl of batter add the two yolks and mix well. Fold in your apple mixture. Fill your springform pan with this mixture and spread smooth.
Top with your cup of batter and lastly with the T. of sugar.
Place in your oven and it should be done in about 1 1/4 hours but needs to cool and set before you can forking eat it. (2-3 hours)
It’s NOT BAD but can use some more time in the test kitchen. For me it just needs a little tweaking because it’s slightly too oily. If I made it again I’d cut the fat and sub butter for some of the oil. I note I didn’t have the 1 Tablespoon of Calvados it might have needed but other reviewers also found the flavor too delicate.
The recipe is a blank canvas, there is so much you can do with it. I think ether almond flavoring with some sliced almonds on top with a little cinnamon or less cake with a layer of cheese filling would be delicious with this recipe. Maybe in-addition to Calvados raisins soaked in rum or brandy would flavor it up. I think making this cake with bananas might be more delicious with some cinnamon, butter and dark rum. With the changes it would no longer be a French Apple Cake.
I did like the crisp crunchy top from the small amount of sugar. I also liked the appearance of this cake. The cake had an interesting light layer on top as promised. The apples were perfectly cooked and a cake that held together nicely. People who prefer a more delicately flavored dessert and those who aren’t found of sweets will really go for this cake. I think it’s a recipe you can work with to create your own.