We quite like apples.
They are the standard fruits. If someone ask you to draw a fruit, there is a good chance you’d draw some sort of simplified version of an apple. Also they grow in trees, and if you need to draw a tree and feel like you need to add something to make it nicer, you add apples. Voilà! Better tree.
We also do a lot of word problems with apples. Like Johnny planted 8 apple trees and each apple trees will produce 5 apples every 6 months and then after 9 months a wolf came by and ate 1/3 of Johnny’s apples after Johnny plant 3 more apple trees. How many apples will Johnny have after 12 months? … do wolves even eat apples? (don’t try to work it out, it isn’t a real word problem, I don’t have an answer for you)
Now that we have gotten the culture obsession of apples out of the way, I can now safely admit that I have this obsession with apple pies.
Growing up I think of it as the ultimate symbol of homely comfort, love and warmth of family. Despite having only experiences of McDonalds apple pie, I have this really romantic image of “Grandma’s apple pie” in particular. Neither of my grandmothers knows how to do pies, nor is apple pie a real homely food to us. I thought well, I will marry a nice boy some day whose grandma will make awesome apple pies and mission accomplished! That plan didn’t go so well either so last year I tried to make my own apple pie and I almost killed myself by inhaling too much smoke caused by burning grease. Good, fun times.
Yes. So. I keep searching for that comforting apple something that will fill the void of my apple soul. After so many years and so many years of doing nothing about it, the perfect thing dropped right onto my lap. I found the perfect apple thing.
French. Apple. Cake. aka. Too many apples in a little bit of batter.
It is really easy to make, in fact, the most difficult thing right now is melting the butter since my microwave is broken. I have to melt it in a pot, on a stove. I KNOW! Ugh. I can’t even. Other than that, it calls for a few common ingredients and you can whip one up for an afternoon snack or after dinner. Better than pie because you don’t have to deal with that evil thing call pastry.
The only sort of unusual ingredient it calls for is rum. I don’t usually have rum at home, the recipe suggests that you can triple the amount of vanilla to compensate for it. I did 3Tsp the vanilla the first time I baked this cake. I almost recommend it over getting rum, because it smelled spectacular whilst baking. So if you have no intention of getting rum, do that instead. Actually unless your rum comes with free socks, don’t buy rum.
Though if they come with free socks, ya, it’s worth it.
Recipe from David Lebovitz which he adapted from someone
Makes 1 20cm/23cm cake, or you can put it in a rectangular pan and make it into squares for easier sharesies.
110g All Purpose Flour
3/4 tsp Baking Powder
pinch of Salt
2 Eggs, room temperature
150g Granulated Sugar
3 Tbsp Rum**
1/2 Tsp Vanilla Extract
115g Unsalted Butter
-Set Oven to 180°c/350°f
1. Melt butter either in a microwave or on the stove. Then set aside to cool to room temperature. While you have butter in your hand, butter your springform pan. Or, you can line your pan with parchment, whichever is easier for you.
2. Whisk together your Flour, Baking Powder and Salt.
3. Whisk eggs till foamy, then add sugar, rum and vanilla.
4. Whisk in half of the flour mixture, then the melted butter. Then the rest of the flour, and the rest of the butter. I told you this really is quite easy.
5. I would only prep the apples after I got the batter ready. I have no idea if browning of your apples affect the eventual outcome, but I felt like I have betrayed the apples if I let them brown. So after mixing up the cake batter, peel and core your apples. Then cut them into large chunks about 3cm.
6. Fold your apple cubes into the batter and make sure they are all coated in the batter. Pour into the pan of your choice.
7. Bake in the oven for 50 minutes to an hour or until the centre is cooked and the fork/knife/toothpick you stick in the middle comes out clean.
8. You can dust some powdered sugar on top of the cake after it has been cooled completely. It is fine without it as well.