French Apple Cake <br /> <br />Not quite the ‘traditional’ French apple cake - we’ve tinkered, and changed a few ingredients. Most recipes call for ‘Rum’ except in French they ask for ‘Rhum’, not just a different spelling but a completely different tasting spirit. We’ve used Brandy because it’s closer to Rhum than Rum. <br /> <br />Ingredients: <br />½ cup (115g) salted butter, plus more for pan <br />1 tsp (5 mL) cinnamon4 large apples a mix of varieties, cored and sliced <br />¾ cup (150g) white sugar <br />½ tsp (2 mL) coarse salt2 Tbsp (30 mL) Cognac or Brandy <br />⅔ cup (95g) all-purpose flour, plus more for pan <br />1 tsp (5 mL) baking powder 2 large eggs 2 tsp (10 mL) pure vanilla extract <br />1 Tbsp (15 mL) raw sugar crystals <br /> <br />Method: <br />Preheat the oven to 350ºF (180ºC). <br />Grease a 9” springform pan with butter, and dust evenly with flour. <br />In a fry pan over medium-high heat, melt the butter; swirling the pan frequently, cook until the butter browns and has a nutty aroma. <br />Pour the melted butter into a heatproof bowl -don’t scrape out the pan. <br />Stir the cinnamon into the butter and set aside. <br />Toss all of the apples, 1 Tbsp of the sugar and salt into the still-hot pan and cook over medium-high heat. <br />Cook, stirring occasionally, until the apples have released their moisture and are starting to brown. <br />Add the Brandy or Cognac and cook until evaporated. <br />Spread the apples in an even layer on a baking tray and refrigerate until cool to the touch. <br />In a small bowl, whisk together the flour and baking powder. <br />In a large bowl, whisk together the eggs, vanilla and the remaining sugar. <br />Whisk the browned butter into the egg mixture. <br />Stir the flour mixture into the egg mixture until smooth. <br />Fold the cooled apples into the batter. <br />Pour into the prepared pan and sprinkle with the raw sugar crystals . <br />Bake until it’s a deep brown, 55 to 60 minutes. <br />Let cool completely in the pan on a wire rack. <br />Release from the pan and cool in the fridge before serving.
