French Apple Cakes

This French apple cake recipe is beyond delicious, with flavours of cinnamon, vanilla, apples, and BUTTER! What’s not to like? There are a lot of recipes out there for French Apple Cake, I just took the recipe, tweaked it slightly, I added the raisins, cinnamon  and rum, and used a Texas muffin tray to create individual serves for a quick and easy morning tea cake or a great dessert that can be made ahead of time and served with a caramel sauce. This is one of those recipes that you keep making over and over. There are so many variations and there is no right or wrong. I like that there isn’t a lot of flour in this recipe, they are so very moist from the apple and the butter, the lightness comes from beating the eggs until thick and foamy, similar to making a sponge cake.

French Apple Cakes

A moist and buttery cake filled with apples and cinnamon.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course cake, Dessert, sweets

Cuisine French

Servings 6 serves

Equipment

• 1 Texas Muffin tray 6 x hole capacity + 6 muffin cases
• 1 Stand mixer with whisk attachment
• 1 Small mixing bowl
• 1 Mixing spoon
• 1 Hand whisk
• 1 Medium ice cream scoop

Ingredients

  

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• 1 cup Plain flour/ AP
• 1 1/2 tsp BAKING powder
• Pinch of salt
• 4 Large apples, peeled, cored and chopped into 1-2cm slices, thinner the better Place in a bowl and add 2tsp cinnamon, set aside
• 3 Large eggs, (70gm) Room temperature
• 3/4 cup Caster sugar
• 1/4 cup *Dark Rum *can be omitted completely, add orange/apple juice as a substitute to alcohol
• 1/2 tsp Vanilla bean paste
• 115gms butter, unsalted, melted and cooled
• 1/2 cup raisins can be soaked overnight, or just before making

Instructions

 

• Preheat the oven to 170'C FF, adjust rack to the centre of the oven
• Place muffin cases in the tray.
• Using the small bowl, whisk together the flour, baking powder and salt – set aside
• In the stand mixer, add the eggs and whisk on medium until thick and foamy or doubled in size, reduce the speed and slowly add the sugar and the vanilla, whisk until combined then add 1/2 of the flour mixture, 1/2 of the melted butter, continue to mix , adding the remainder of the flour and butter until combined.
• Remove the bowl from the stand, using a large spoon, fold in the apple and raisins until coated with the batter mixture.
• Pace the batter mixture evenly into the cases using the ice cream scoop.
• Bake for 30-35mins. Testing with a skewer until it comes out clean.
• Remove the cases from the tray and place on a cooling rack.

Notes

Make as a whole cake.

This mixture can be made into a round cake. Use a 23cm springform pan, lined with greaseproof paper. Follow the instructions as shown, pour all of the mixture into the round pan and bake for 45 mins – an hour. Check at the 45 min mark with a skewer to determine further cooking time as every oven bakes differently. Leave it to cool in the pan for 15 mins before removing the springform and paper, place on the rack to cool.

Keyword applecake, frenchapplecake

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