|A no-nonsense pure apple flavor with a clean, lemony finish.|
So I made this cake on a Monday. I brought most of it to work on Tuesday. When I woke on Wednesday, I was consumed with baker's remorse. I wanted more!
This recipe is from Joel over at Recipe30 on You Tube. After researching dozens of French apple cakes, I settled on his because I was intrigued by the unique lemon topping. Neither it, nor the cake, disappointed.
Recipes are like people. I am drawn to the quirky. The unusual. The different mix of ingredients. Usually, I am surprised and happy. This was no exception.
Keep your apples in chunks--not slices. As with any oil-based cake, make sure your oil is fresh, not old. It should have a neutral scent. Oil-based cakes are almost always moist opposed to butter-based cakes. Why? Oil has no water. Butter does and it evaporates as it bakes.
One aspect I love about European apple recipes is that they often do not call for cinnamon or nutmeg; instead, they rely on the quality and taste of the apple itself to take center stage. Here, I used two Honey Crisp and one Golden Delicious. Be sure they are firm, not soft.
When I first journeyed to Europe as a youth, I loved all the apple recipes. I was surprised they were not over-scented with cinnamon. Usually, they had mild flavors, such as honey and almond. Boy, Amsterdam had some of the best apple desserts I ever tasted.
My only deviation from the recipe was to add a bit of additional flavor that complemented the lemon topping: vanilla, rum, almond. Use drops, not measured spoonfuls. Mix and taste as you go. Don't get carried away. Less is more.
This is a very moist cake. Don't bother sifting with confectioner's sugar unless it is at the very last minute before serving, otherwise it will just dissolve. Do not insult this cake with ice cream. Real, fresh, whipped cream? Good choice. But if you really want to gild the lily, I would suggest a Sauce Anglaise. Spectacular and over the top!
I did weigh my ingredients as opposed to measuring. You should, too!
- 13 ounces apple chunks (3.5-4.0 cups)
- 150 grams all purpose flour (1 cup)
- 130 grams white sugar (2/3 cup)
- 12 grams baking powder (1 tablespoon)
- 60 grams oil (1/3 cup)
- 100 grams milk (a little less than one cup)
- pinch or two of table salt
- 2 eggs
- 1/4 teaspoon vanilla extract and then 3-5 drops each rum extract and almond extract
- 1 whole egg
- 80g melted butter (4 tablespoons) a bit on the cool side
- 100g sugar (about 1/2 cup
- Zest of one medium lemon
Butter and flour a round 9-inch baking pan or dish. Have ingredients at room temperature.
Peel apples. Slice in half. Remove seeds and stem center. Slice each half into fourths. Then dice each wedge cross-wise into three chunks. Reserve.
Pre-heat oven to 340 degrees F. (170C)
In a medium mixing bowl, add the dry cake ingredients. Blend. Now add the 2 eggs, oil, milk and, using a whisk, stir just until smooth and no lumps remain. Add your flavorings drip by drip, tasting as you go.
Pour into your buttered pan/dish.
Tumble apple chunks evenly over the batter.
Bake for 30 minutes.
Make the topping:
Measure the sugar into a small bowl. Add the lemon zest. Using your fingers, incorporate into the sugar.
Beat in the melted butter until incorporated and cool. Add the egg. Beat with a whisk until well combined.
After 30 minutes, remove cake from oven. Using a toothpick or wooden skewer, insert into center of cake. Removed, it should be dry without any batter. This is important since the topping is wet and you want the base well baked to support it. If it is not, bake a bit longer until done.
When cake is baked in the center, carefully distribute the lemon custard over the top extending to edges of the pan.
Re-insert into the oven and bake for an additional 12 minutes.
Remove cake from oven and allow to sit on a wire rack for a good 10-15 minutes.
Run a knife around the edge to loosen. Place a wire rack on top of cake and flip to release from the pan.
Using another wire rack, re-flip right side up. Allow to cool before placing on your serving dish. Slice into diagonals.
Here is the link to the original recipe and Joel's great website: