Made with fresh apples, this cake has a crispy caramelized upper crust that you will love.
French Apple Cake
5 Granny Smith apples, peeled and sliced thinly
2/3 cup (130 grams) sugar
1/4 (75 ml) cup milk
1 Tbsp. rum
4 Tbsp. (60 grams) butter, melted
1 cup flour
3 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. cinnamon
pinch of salt
for caramelized topping:
1 egg, beaten
6 Tbsp. (90 grams) butter, melted
1/2 cup (100 grams) raw sugar
1 tsp. vanilla (or 1 packet vanilla sugar)
2 Tbsp. ground or sliced almonds (good, but optional)
Preheat oven to 325ºF / 160º C. Grease well and/or line (important!) the bottom and sides, of a springform pan.
Gently put all of the sliced apples in the bottom of the pan. Next, beat eggs and sugar together, then add milk, rum, and melted butter. Separately, combine flour, baking powder, nutmeg, cinnamon, and salt. Slowly add flour mixture to butter/egg mixture, and stir to make a smooth batter.
Pour batter over the fresh apple slices. Tap the pan gently to help batter is settle, and smooth out the top a bit (the batter will sink in between the apples while baking). Bake for 40-45 minutes or until lightly golden.
Meanwhile, combine the topping ingredients. Remove the cake from the oven briefly (after the first 40-45 minute baking time is completed), and spoon over the topping. Return the cake to the oven for another 20-25 minutes until golden brown.
Cool for 20-30 minutes and serve warm - with fresh whipped cream if desired. Memorable!
Notes: If you line the bottom and sides of the pan with parchment/baking paper, it will make removing the cake from the springform pan much easier. I prefer to use a 10 inch/26 cm springform pan for this cake. It's so good, it is worth the extra trouble. xo