What makes an apple cake a French apple cake? I do not know. Well, this is a recipe I got from the people at Janie’s Mill. And I modified it, because I did not like the original version. Mine is much better now. I may keep experimenting with it, but for now it’s pretty good.
Ingredients
- 165g flour (I use Spelt)
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 65g brown sugar
- 140g crème fraîche
- 2 tsp vanilla
- 70g melted butter
- 4 Granny Smith apples (medium size)
Instructions
- Preheat oven to 375 degrees F
- Peel and core the apples and cut into small chunks (like 256 pieces)
- Whisk the flour, baking powder, and salt together
- In a large bowl, whisk the eggs, sugar, vanilla, and crème fraîche.
- Fold in the flour mixture and then the melted butter. Gently fold in the apple chunks until completely covered.
- Pour the mixture into an 8” baking pan and sprinkle some sugar on top.
- Bake for 30-45 min until set and lightly browned.
Notes
Compared to the original recipe, this one has less than half the sugar, much less salt, more flour, more crème fraîche, and no rum. I tweaked it over time until I thought it came out perfect.
Baking time depends on your oven. It’s a delicate balance between the apples being just soft enough and the cake not being too dry overall.
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