French Apple Cake

  • 1 ½ lbs Granny Smith apples, peeled, cored
  • 1 tsp lemon juice
  • 1 cup + 2 TB all-purpose flour
  • 1 cup + 1 TB sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup vegetable oil
  • 1 cup milk
  • 1 large egg + 2 large yolks
  • 1 tsp vanilla extract
  • Confectioner’s sugar

Adapted from Cook’s Illustrated. Genius recipe!

Place oven rack on lower level and heat oven to 325°F. Grease or spray 9” springform pan with vegetable oil/spray. Place pan on foil lined baking sheet. Cut each apple into eights and then sliced 1/8” thick crosswise. Place apples in a glass pie plate and microwave for 3 minutes or until translucent and softened. Toss apples with lemon juice and let cool for 15 minutes. Whisk 1 cup flour, 1 cup sugar, baking powder and salt together in a bowl. Whisk oil, whole egg, milk, and vanilla together in a separate bowl until just combined. Transfer one cup of batter to a separate bowl and set aside. Add egg yolks to remaining batter and whisk to combine. Gently fold in the apples. Put batter in prepared pan and spread evenly to edges, smoothing surface. Whisk remaining 2 TB flour into reserved batter. Pour over the batter in pan, spreading evenly to edges. Sprinkle remaining 1 TB sugar evenly over cake. Bake until center tests done, using a toothpick inserted into center of cake without dough and wet crumbs clinging when removed. Top should be golden brown.  Baking time about 1 ¼ hours. Let cake cool in pan on wire rack for 5 minutes. Run a paring knife around edges of pan to loosen. Let cool completely, 2-3 hours. Remove sides of pan. Dust cake lightly with confectioner’s sugar. Cut in wedges to serve.

Posted in: