apple cakes

This French Apple Cake is fluffy and delicious with sweetness from the powdered sugar on top and crispness of the apples in every bite!

French Apple Cake Recipe

flour

baking powder

salt

(½ cup) butter

sugar

eggs

vanilla extract

Tablespoons dark rum

Honeycrisp Apples (3 ½ - 4 Cups chopped)

Confectioners sugar for decorating (optional)

Preheat your oven to 350° Fahrenheit. Grease a...

Preheat your oven to 350° Fahrenheit. Grease a 9 inch cake pan with butter. For the easiest cake removal, line the bottom and sides of the pan with parchment paper and grease the top of the parchment paper with butter.

Using a handheld or stand mixer, beat the...

Using a handheld or stand mixer, beat the softened butter and sugar together until fluffy. 

Next, add in the eggs, beating in well.

Then add in the vanilla and rum and...

Then add in the vanilla and rum and mix together. At this point don't worry if your batter looks grainy, that's okay! 

Next add in the flour, baking powder and...

Next add in the flour, baking powder and salt and mix on low until it's all combined. 

Using a spatula, fold in the chopped apples...

Using a spatula, fold in the chopped apples into the batter.

Scrape the batter into your lined and greased...

Scrape the batter into your lined and greased cake pan and even the top and sprinkle the top of the cake with some granulated sugar, about 1 Tablespoon.

Bake for about 35 minutes or until the...

Bake for about 35 minutes or until the cake is golden and a toothpick comes out clean.

Once the cake has cooled you can use...

Once the cake has cooled you can use a regular plate and flip the cake out upside down and then use a serving plate to flip it back right side up. 

Finally, using a sieve, dust the top of...

Finally, using a sieve, dust the top of the cake with confectioners sugar.

Serve warm or room temperature and enjoy!

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French Apple Cake

Packed with nuts and spices, this autumnal cake is great for using up apples that are past their best.

Apple cake

330 milliliters/11½fl oz French cider

300 grams/10½oz plain flour

tsp bicarbonate of soda

tsp mixed spice powder

cinnamon

nutmeg

apples, peeled, cores removed and grated

150 grams/5½oz soft dark brown sugar

grams/5½oz butter

free-range eggs

golden sultanas

grams/3½oz pecans, chopped

mascarpone

splash double cream

One of my favourite bakes is a recipe for apple cake I created many years ago. This is a version of the same recipe but made up into individual cakes, which could be served warm as a dinner party dessert or cold as a delicious picnic treat. 

Equipment and preparation: for this recipe you will need six 7cm/2¾in cooking rings.

Mini apple and almond cakes

grams/2¾oz butter, melted, plus extra for greasing

grams/3½oz self-raising flour,

grams/3½oz caster sugar

egg,

almond extract

60 grams/2¼oz Bramley apples, peeled and thinly sliced

almonds

(optional)

Apple cake is revered in Germany, and Rick Stein's classic apfelkuchen with a crunchy cinnamon topping will show you why. Any dessert apples will work for this, but avoid using Bramleys that won't keep their shape.

German apple cake

dessert apples, peeled,

lemon juice

grams/4½oz butter, softened, plus extra for greasing

golden caster sugar

free-range eggs, at room temperature, beaten

level tsp baking powder

tbsp full-fat milk

The deliciously nutty and fluffy almond mixture known as frangipane fills this tart shell. We top it off with caramelized apples and pecans.

Pecan Frangipane Tart With Caramelized Apples

INGREDIENTS FOR THE PIE CRUST

1CUP 00 or all- purpose flour

unsalted butter

almond flour

INGREDIENTS FOR FRANGIPANE

3/4CUP pecans, chopped

brown sugar

maple syrup

FOR THE TOPPING

red apples

lemons

green apple

pecans

For the crust: Knead the 2 flours with the butter and sugar until the mixture resembles coarse meal, then mix in the egg yolk. Shape the dough into a ball, cover it, and refrigerate for 2 hours.&nbsp;

Preheat the oven to 340°F.&nbsp;

Roll dough out into a thin sheet (1/8" thick) and line bottom and edges of a round springform pan (7" diameter, 1" deep) with it, cutting off any excess dough. Pierce bottom of the dough with a fork, line with parchment paper, and cover with pie weights (you can also use dried beans). Bake the crust at 340°F for 20 minutes; remove parchment paper and weights and cook for another 5 minutes. Remove from oven and increase oven temperature to 350°F.

For the frangipane: In a food processor, process pecans and brown sugar to a fine paste, around 2 minutes. Add softened butter, maple syrup, 1 egg, and a pinch of salt; pulse until smooth. Pour mixture into the crust and bake at 350°F for 12-15 minutes.

For the topping: Juice both lemons and set aside. Peel and core the green apple and cut into small pieces. Cook in a saucepan with 1/2 of the lemon juice for 10 minutes, then add 1 Tbsp. maple syrup and continue cooking for another 2 minutes. Let cool and arrange over the tart. Brush the edge of the tart with a little maple syrup and scatter a handful of chopped pecans over it.

Prepare a simple syrup by dissolving the sugar with 1 cup water and remaining lemon juice over medium heat. Bring to a boil and remove from heat. Cut remaining apples into thin slices, removing the core and seeds. Leave peel on. Dip slices in the syrup. Let excess syrup drip off, and arrange in a spiral on top of the tart.

The apple tart is the simplest to make and a dessert that everyone likes! Here’s the classic recipe that will win you over!

Apple Tart

flour,

1/2CUP sugar

butter,

pink apples,

Lemon

To make a soft apple tart, use an electric mixer to whip the butter and the sugar together.&nbsp;

Continue to mix, adding the eggs one at a time and the grated zest of 1 lemon, then the flour.

Peel, core, and slice the apples.

Transfer the dough to a buttered and floured tart pan, top with the apples.

Bake at 350°F for about 30 minutes.

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