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French Apple Cake

An apple-based cake that also tastes like a pie. It is moist, sweet and delicious. 

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings 8

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

  1. 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.)

  2. 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.

  3. In another bowl, add 130g (1 cup) of flour, 220g (1 cup) of white sugar, baking powder and salt. Set aside.

  4. 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.

  5. To the remaining batter, add 2 egg yolks and mix to combine. Gently mix the apples and transfer to the prepared pan. Set aside.

  6. 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.

  7. Evenly top with the 14 g (1 tbsp)  white sugar.

  8. 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.
  9. 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.
  10. Sprinkle the top of the cake of powdered sugar before serving.

Recipe Notes

Please note that I am using UK measuring cups.