Scribd
Upload
42 views3 pages

French Apple Cake: WHY THIS RECIPE WORKS (America's Test Kitchen)

This document provides a recipe for a classic French Apple Cake that serves 8 to 10 people and takes 2¼ hours to prepare, plus cooling time. The recipe features a custardy apple base topped with a light cake layer, achieved by microwaving the apples and dividing the batter. It includes detailed instructions and ingredients, such as Granny Smith apples, Calvados, and whole milk, to create the dessert.

Uploaded by

CarolínCacao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
42 views3 pages

French Apple Cake: WHY THIS RECIPE WORKS (America's Test Kitchen)

This document provides a recipe for a classic French Apple Cake that serves 8 to 10 people and takes 2¼ hours to prepare, plus cooling time. The recipe features a custardy apple base topped with a light cake layer, achieved by microwaving the apples and dividing the batter. It includes detailed instructions and ingredients, such as Granny Smith apples, Calvados, and whole milk, to create the dessert.

Uploaded by

CarolínCacao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 3

French Apple Cake

SERVESServes 8 to 10

TIME2¼ hours, plus 2 hours cooling

WHY THIS RECIPE WORKS (America’s Test Kitchen)


For our own version of this classic French dessert, we wanted the best of both worlds: a dessert
with a custardy, apple-rich base beneath a light, cakelike topping. To ensure that the apple slices
softened fully, we microwaved them briefly to break the enzyme responsible for firming up
pectin. And to create two differently textured layers from one batter, we divided the batter and
added egg yolks to one part to make the custardy base and flour to the rest to form the cake layer
above it.

INGREDIENTS

1 ½ pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick
crosswise (I used McIntosh apples)

1 tablespoon Calvados (see note below--I used apple brandy)

1 teaspoon lemon juice

1 cup (5 ounces) plus 2 tablespoons all-purpose flour


1 cup (7 ounces) plus 1 tablespoon granulated sugar

2 teaspoons

½ teaspoon salt

1 large egg plus 2 large yolks

1 cup

1 cup whole milk

1 teaspoon

Confectioners' sugar
*

BEFORE YOU BEGIN


The microwaved apples should be pliable but not completely soft when cooked. To test for
doneness, take one apple slice and try to bend it. If it snaps in half, it’s too firm; microwave it for
an additional 30 seconds and test again. If Calvados is unavailable, 1 tablespoon of apple brandy
or white rum can be substituted.

INSTRUCTIONS
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch
springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with
aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until
apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and
lemon juice and let cool for 15 minutes.

Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg,
oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet
ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

3
Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled
apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges,
gently pressing on apples to create even, compact layer, and smooth surface.

Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread
batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar
evenly over cake.

Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden
brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife
around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar,
cut into wedges, and serve.

You might also like