Dorie Greenspan’s French Apple Cake

• Produce

  • 4 Apples, large

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1 Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1 Pinch Salt
  • 1/2 tsp Vanilla extract, pure

• Beer, Wine & Liquor

  • 3 tbsp Brandy

Found on thegourmetgourmand.com

Description

Ingredients

• ¾ cup all-purpose flour
• ¾ teaspoon baking powder
• Pinch of salt
• 4 large apples (I used Honeycrisp), peeled, cored, and diced in 2-inch pieces.
• 2 large eggs
• ¾ cup granulated sugar
• 3 tablespoons brandy (original recipe calls for dark rum)
• ½ teaspoon pure vanilla extract
• 8 tablespoons of butter, melted, and cooled to room temperature, plus extra for greasing pan.
• Confectioners sugar, for garnishing (optional)

Directions

• Preheat oven to 350 degrees.
• Grease an 8-inch round cake pan with softened butter. Dust with flour.
• In a small bowl, combine flour, baking powder, and salt.
• In a larger mixing bowl add eggs. Whisk with a hand-whisk until eggs are light and frothy.
• Add sugar and whisk until just combined.
• Add brandy and vanilla, and whisk until everything is incorporated and sugar is mostly dissolved.
• Next pour in about half the flour mixture. Whisk until just incorporated.
• Add half the melted butter and mix.
• Repeat with remaining butter and flour.
• Finally, add apple chunks and fold in gently with a spoon or spatula.
• Bake for about 55-65 minutes or until toothpick inserted into center comes out clean, or with just a few moist crumbs.
• Let cool, in the pan, on a baking rack.
• Once cooled, slide a knife around the edges of the cake and invert to remove completely from the pan. Invert again so the cake is top-side up, and dust with confectioners sugar before serving.