Rustic French Apple Dessert Cake
This delicately sweet apple dessert cake marries the rustic elegance of French baking with homey comfort. Lightly sweetened apples are suspended in a rich, moist cake laced with vanilla. It bakes into a golden, lightly crisped exterior while the inside remains soft and almost custardy. Serve it warm or at room temperature with a sprinkle of powdered sugar or a swirl of whipped cream for a classic finish.
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Servings: 6
Ingredients
- 2 tablespoons whole dairy milk
- 3 medium apples roughly 450 g, peeled, cored, and sliced into slender wedges
- 1 and 1/2 teaspoons vanilla essence
- 1/2 cup 115 grams unsalted butter, melted and cooled slightly
- 1 and 1/2 teaspoons baking powder
- 1 cup 125 grams plain all-purpose flour
- A pinch 1/4 teaspoon of fine salt
- 3/4 cup 150 grams white granulated sugar
- 2 large eggs
- Optional: powdered sugar for finishing
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) round cake tin and line the base with a circle of parchment paper.
- In a mixing bowl, blend the flour with the baking powder and salt, whisking until well combined.
- In a separate, larger bowl, beat the eggs and sugar together until the mixture turns pale and slightly frothy.
- Pour in the cooled melted butter, followed by the milk and vanilla extract, stirring until you have a smooth batter.
- Gradually incorporate the flour mixture into the wet ingredients, folding gently just until combined. Avoid overmixing to maintain the cake’s tender texture.
- Add the prepared apple slices to the batter and fold them in until evenly distributed. The mixture will be thick, but the apples should be well coated.
- Transfer the batter into the prepared cake pan, using a spatula to level the surface.
- Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center emerges clean.
- Allow the cake to rest in the pan for 10 minutes before unmolding and placing it on a wire rack to cool completely.
- Dust with powdered sugar prior to serving, if desired.
Notes
This cake is best enjoyed the day it’s made but may be stored at room temperature for up to two days in an airtight container. Serve plain, or enhance with whipped cream or vanilla ice cream for a more indulgent dessert.