If you are looking for dessert ideas to make for Thanksgiving, but don’t have tons of time to invest, I have a great suggestion for you: Apple Cake.
Adapted from Dorie Greenspan’s cookbook Around My French Table (she is simply amazing!), this Apple Cake is the answer to all of your dessert problems, and cravings too.
This time of year, you will find a bonanza of apples to choose from, but whenever I bake with apples, I like to stick to Golden Delicious, it’s my safest choice.
Fuji apples also bake beautiful desserts. Feel free to be adventures, especially if you go apple picking! And feel free to try a variation of apples (in fact, Dorie Greenspan encourages the readers to do that).
I love the taste of rum in this cake, but if your costumers (you know who they are) won’t like it that much, feel free to skip rum. My favorite way of serving this cake is slightly warm, about an hour out of the oven, with a scoop of caramel ice cream on the side, but even the day after, this cake is delicious in every way.
Serves 6 to 8
¾ cup (100g) all-purpose flour
¾ teaspoon baking powder
3 apples (preferably Golden Delicious, or see note)
2 large eggs
¾ cup (135g) sugar
3 tablespoons dark rum
½ teaspoon vanilla extract
8 tablespoons (1stick) unsalted butter, melted and cooled
- Center a rack on the oven and pre-heat the oven to 350˚F.
- Generously butter an 8-inch springform pan.
- In a bowl, whisk the flour, baking powder and salt together.
- Peel the apples, cut them in half and remove the cores. Cut the apples into 1 to 2 – inch chunks.
- In a medium bowl, beat the eggs with a whisk until they are foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla.
- Whisk in half of the flour and, when it is incorporated, add half of the melted butter, followed by the rest of the flour, and the remaining butter, mixing gently after each addition so that you have a smooth, rather than thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit, so that they are coated with batter. Scrape the mix into the pan, and poke it around a little with the spatula so that it’s even.
- Place the pan on a baking sheet and into the oven and bake, until the top of the cake is lightly golden brown and a knife inserted in the center comes out clean, about 40 to 50 minutes.
- Transfer to a cooling rack and rest for 5 minutes.
- Carefully run a knife around the edges and remove the sides of the pan. Allow the cake to cool until it’s just slightly warm or at room temperature.
- To serve, carefully remove from the bottom of the springform pan and place the cake on a serving dish.
See more here!