Ready to elevate your apple cake game? Today, I’m revisiting an incredible French-inspired apple cake recipe that’s even better this time around! With browned butter, lightly caramelized apples, and a splash of rhum agricole (or any brown spirit you have), this cake is rich, fluffy, and full of deep, nutty flavours. Whether you're a fan of classic French baking or just love a good homemade apple cake, this recipe is a must-try! Plus, the history of rhum agricole adds a fascinating twist to this delicious dessert. Let me know what spirit you’d use in your version!
Ingredients:
125 mL (½ cup) butter,
5 mL (1 tsp) cinnamon
4 large apples, cored and sliced
175 mL (¾ cup) white sugar
2 mL (½ tsp) coarse salt
30 mL (2 Tbsp) aged Rhum (agricole) Cognac or Brandy
150 mL (⅔ cup) all-purpose flour
5 mL (1 tsp) baking powder
2 large eggs
10 mL (2 tsp) pure vanilla extract
Method:
Preheat the oven to 180ºC (350ºF).
Grease a 9” springform pan with butter, and dust evenly with flour.
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.
Pour the melted butter into a heatproof bowl - don’t scrape out the pan.
Stir the cinnamon into the butter and set aside.
Toss all of the apples, 1 Tbsp of the sugar and salt into the still-hot pan and cook over medium-high heat.
Cook, stirring occasionally, until the apples have released their moisture and are starting to brown.
Add the Rhum and cook until evaporated (or Flambé).
Remove from the heat and allow the apples to cool while you make the cake batter.
In a small bowl, whisk together the flour and baking powder.
In a large bowl, whip together the brown butter and eggs, vanilla and the remaining sugar.
Stir the flour mixture into the egg mixture until smooth.
Fold the cooled apples into the batter.
Pour into the prepared pan and bake until it’s a deep brown, 55 to 60 minutes.
Let cool completely in the pan on a wire rack.
Release from the pan and cool in the fridge before serving.
**** All English recipes for this French Apple cake call for rum, spelled R-U-M. All French recipes for this cake call for rhum, spelled R-H-U-M.
This isn't a case of a French Vs. English spelling of the same word... Nope. Rum and Rhum are two different spirits; both from the Caribbean, one made on the English Islands from molasses (rum) and the other from French / Spanish islands made from fresh pressed cane juice (rhum). They taste completely different.
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21 окт 2024
