Pardon Your French is a food blogger from France who has the most wonderful authentic recipes. This is a favorite!
The baking apples recommended are Jonagold, Braeburn, Matsu, Pink Lady, Northern Spy, Granny Smith
Ribboning the sugar and egg is an important step in this cake. Beat the eggs and sugar 5-10 minutes or until it falls like a ribbon from the raised beaters or whisk and is a light lemony color.
- 1/2 cup unsalted butter plus 1 tablespoon
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 2 large baking apples or 3 small or a bit more (I used Honey Crisp)
- 3/4 cup sugar plus 2 tablespoons
- 1 teaspoon vanilla
- 3 tablespoons Cognac or dark rum
- Confectionery Sugar
- Creme Fraiche
- Prepare an 8-9 inch springform pan by spreading 1/2 or 1 tablespoon butter on sides. Place a circle of parchment paper on bottom of pan. I used a 9 inch springform pan in my photos. Use an 8 inch pan if you’d like a taller cake
- Preheat oven to 350 degrees F
- Peel and cut apples into 1/2 inch pieces
- Melt butter and cool slightly
- In a small bowl whisk together flour, baking powder and salt
- In a large bowl beat together eggs and 3/4 cup sugar with electric beater until light yellow and a ribbon texture, 5-10 minutes.
- Add vanilla and Cognac or rum. I prefer Cognac
- Whisk in by hand 1/2 of flour mixture and then 1/2 of melted butter. Then add remaining flour and then remaining butter.
- Fold in apples thoroughly. Scrape batter into prepared pan. Smooth surface. Sprinkle 2 tablespoons sugar on top.
- Bake 35-45 minutes or until light brown and an inserted knife comes our clean
- Cool 15 minutes and carefully remove from pan
- When completely cool, dust with confectionery sugar. Serve with creme fraiche
Cover cake with a dome like lid or bowl to store. It’s a fragile cake and would stick to any plastic wrapping. If it lasts longer than 1 day, store in the frig