I spent the whole afternoon trying to fix the silly mistake I did.
I tried disabling the email notification for the subscribers not to receive this post because I want to write an email myself using my personal/blog’s email address. Instead of disabling the notification alone, I have disabled the whole theme by deleting the whole code. Silly me! I really loved my previous blog theme, so I tried to fix it. Unfortunately, I am not very patient when it comes to fixing stuff. The easiest solution was to change a theme.
If you are seeing this, then my blog is working properly now. Thank goodness!
Now, let me proceed to this delicious cake…
A visit from a friend led me to this delicious cake.
A friend came to visit and brought some fruits including granny smith apples. I used to love granny smith apples and ate them as is, but I guess my taste buds changed. The apples were staring at me, begging me to notice them. Since granny smith apples are famous in making delicious cakes and other sweets, I tried my luck.
I found this delicious-looking French Apple Cake by Brown-Eyed Baker and I knew I need to make it soon. The only thing that I was afraid of was the word ‘French’ in the name of the cake. I am always having second thoughts about trying a recipe with such names (e.g. Swedish, French, Italian, etc.) next to the actual name of the dish. Am I making sense? I am scared not too make everything right and disappoint people (always a negative thinker, ha!).
I am glad this cake turned out exceptional. I was expecting myself not to be successful on this one coz (1) I placed the batter in a regular baking pan (meaning >> smaller than the required springform pan) coz I completely forgot that I own a springform pan. I mean how could you forget?? Do you ever?? and (2) I didn’t trust myself enough.
Ahhh… it was such an amazing feeling when I saw the cake came out from the oven. I nearly cried (tears of joy, of course). Looking at the cake did not overflow and I didn’t have to do scrubbing – that’s something that could give you tears of joy.
The cake is so moist, creamy, sweet and tangy at the same time, and so so divine! To be honest, I didn’t want to share, but I might get sick if I eat the whole thing all by myself. 😀 I am so sure I’d be making this again.
I’ve shared a recipe video on my YouTube channel. If you have time, I would really appreciate if you give it a thumbs up (if you like, of course) and subscribe to my channel. Thanks a bunch!!
I am taking this with me at Angie’s Fiesta Friday #233. Yay!
French Apple Cake
An apple-based cake that also tastes like a pie. It is moist, sweet and delicious.
Ingredients
- 3 granny smith apples
- 1 tsp lemon juice
- 130 + 16 g (1 cup + 2 tbsp) all-purpose flour divided
- 220 + 14 g (1 cup + 1 tbsp) white sugar divided
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 2 egg yolk
- 250 ml (1 cup) vegetable oil
- 250 ml (1 cup) whole milk
- 1 tbsp vanilla extract
- Powdered sugar for dusting
Instructions
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Preheat the oven to 350 F. Prepare a 23cm round baking pan with parchment paper. Grease with cooking spray. (It is preferable if you use a springform pan so it will be easier to remove the cake. I forgot that I own one (boooo!!) so I used a round baking pan.)
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Peel your apples. Cut into wedges and slice into about 1/8 cm each. Place in a bowl or shallow dish. Microwave on medium-high for about 3 minutes or until soft, but not mushy. Add lemon juice and mix. Set aside to cool down.
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In another bowl, add 130g (1 cup) of flour, 220g (1 cup) of white sugar, baking powder and salt. Set aside.
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In another bowl, add milk, oil, whole egg, and vanilla extract. Add dry ingredients to this wet mixture and stir to combine well. Take 1 cup of this mixture and place in another bowl. Set aside.
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To the remaining batter, add 2 egg yolks and mix to combine. Gently mix the apples and transfer to the prepared pan. Set aside.
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To the bowl with 1 cup batter, add 16 g (2 tbsp) of flour and mix to combine. Pour this mixture over the batter in the baking pan.
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Evenly top with the 14 g (1 tbsp) white sugar.
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Bake for 1 hour & 15 minutes or until a toothpick inserted in the middle comes out clean. Make sure to turn the pan halfway through baking.
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Remove the pan from the oven and let the cake cool in the pan for 30 minutes. Run a knife on the edges and transfer the cake to a cooling rack. Make sure to move the cake carefully as the cake is still soft. Cool completely for about 2-3 hours.
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Sprinkle the top of the cake of powdered sugar before serving.
Recipe Notes
Please note that I am using UK measuring cups.
I am also sharing this at
Mix it up Monday | Melt in your Mouth Monday | What’s for Dinner? | What’d You Do This Weekend? | Baking Crumbs | Totally Terrific Tuesday | Delicious Dishes Recipe Party | Tasty Tuesdays | Happiness is Homemade | Recipe of the Week | Cook Blog Share | The Sits Girls DIY Craft and Recipe Link Up | Full Plate Thursday | Tickle my Tastebuds Tuesday | Cooking and Crafting with J & J | Lou Lou Girls Fabulous Party | The Super Fabulous Friday Linky Party #2 |
Featured at Miz Helen’s Full Plate Thursday #405
