Celines French Apple Cake Recipes

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FRENCH APPLE CAKE



French Apple Cake image

With chunks of sweet apples nestled in a tender and buttery rum cake, this French apple cake is the essence of simplicity.

Provided by Jennifer Segal

Categories     Desserts

Time 1h

Yield 6-8

Number Of Ingredients 10

1 cup all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
¼ teaspoon salt
1 stick (½ cup) unsalted butter, at room temperature
⅔ cup granulated sugar, plus more for sprinkling over cake
2 large eggs
1 teaspoon vanilla extract
3 tablespoons dark rum
2 baking apples, peeled, cored and cut into ½-inch cubes (I like Honeycrisp, Fuji or Granny Smith) (3½ - 4 cups chopped)
Confectioners' sugar (optional), for decorating cake

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Grease a 9-inch springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
  • In a small bowl, whisk together the flour, baking powder and salt.
  • Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
  • Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack in the pan. Once cool, run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.
  • Freezer Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, wrap it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 279, Fat 13g, Carbohydrate 35g, Protein 3g, SaturatedFat 8g, Sugar 22g, Fiber 2g, Sodium 66mg, Cholesterol 77mg

CELINE'S FRENCH APPLE CAKE



Celine's French Apple Cake image

A recipe one of my students did as an assignment. I promised her I would make it when I got home, it was so fast and easy and had really ordinary things in it. It is a nice recipe that makes a kind of apple coffee cake. Would be great for breakfast. She suggests serving it with ice cream or creme anglaise. I like it right out of the pan.

Provided by Kasha

Categories     Breakfast

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 3/4 cups flour
3/4 cup sour cream (maybe even heavy cream or milk) or 3/4 cup yogurt (maybe even heavy cream or milk)
3 eggs
2/3 cup sugar, more if you use sour cream
3 teaspoons baking powder
2 apples, diced
2 teaspoons cinnamon, separated
1 teaspoon vanilla

Steps:

  • Mix the dry ingredients, reserve 1 tsp cinnamon.
  • Mix the wet ingredients in a separate bowl.
  • Combine.
  • Spray or butter and flour a large glass pie dish.
  • Pour in batter. Add diced apples on top. I didn't peel them, but I was being lazy. Celine suggested making pretty patterns on the top of the batter with the apples. I just tossed them on, then pushed them down slightly.
  • Sprinkle with the reserved tsp of cinnamon.
  • Bake at 375° in a preheated oven for about 35 minutes or until done.
  • Eat warm or cold.

Nutrition Facts : Calories 290.4, Fat 10.5, SaturatedFat 5.8, Cholesterol 109.9, Sodium 172, Carbohydrate 44, Fiber 1.9, Sugar 20.6, Protein 5.8

FRENCH APPLE CAKE (OR THE 3/4 RECIPE)



French Apple Cake (or the 3/4 Recipe) image

This great cake has a ton of apples and a modest amount of sugar. Let the apples sweeten up the cake for you! This is so good. Don't add cinnamon, it wouldn't be French.

Provided by JKW

Categories     World Cuisine Recipes     European     French

Time 1h10m

Yield 8

Number Of Ingredients 9

¾ cup white sugar
2 eggs
¾ tablespoon vanilla extract
3 tablespoons rum
¾ stick butter, softened, divided
¾ cup all-purpose flour
¾ teaspoon baking powder
1 pinch salt
4 cups chopped peeled apples, or more taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch springform pan.
  • Combine sugar, eggs, and vanilla extract in a bowl; beat with an electric mixer until smooth. Mix in rum. Mix in 1/2 of the butter.
  • Combine flour, baking powder, and salt together in a separate bowl. Add 1/2 of the flour mixture to the egg mixture; mix well. Mix in remaining butter and flour. Fold in apples.
  • Scrape batter into the prepared pan. Smooth the top gently.
  • Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.7 g, Cholesterol 69.4 mg, Fat 10.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.9 g, Sodium 144.9 mg, Sugar 25.5 g

FRENCH APPLE CAKE



French Apple Cake image

A French style apple cake, from Dorie Greenspan. You get a very moist cake that doesn't bake up high, like others, as it's mostly fruit.

Provided by evelynathens

Categories     Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup all-purpose flour
3/4 teaspoon baking powder
1 pinch salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cardamom (optiona)
3/4 teaspoon finely grated lemon zest (optional)
8 tablespoons unsalted butter, melted and cooled

Steps:

  • Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
  • Whisk the flour, baking powder, and salt together in small bowl.
  • Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
  • In a medium bowl, beat the eggs with a whisk until they're foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum, vanilla, cardamom and lemon zest. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it's coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it's evenish.
  • Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
  • Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it's fully opened, make sure there aren't any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.

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