Bready or Not: French Apple Cake in a Springform Pan
This apple cake that lets the flavors of the apples shine through rather than with spices, as with American-style cakes and pies! There is just enough batter to adhere the apples together. Modified from Bake from Scratch September/October 2020 issue.
Course: Breakfast, Dessert, Snack
Keyword: apple, cake, springform pan
Author: Beth Cato
9-inch springform pan
8large baking apples totaling about 800 grams mix of Honeycrisp and Pink Lady recommended
3large eggs room temperature
3Tablespoonsapple brandy use Calvados to make it especially French
1teaspoonvanilla bean paste or substitute vanilla extract
1 1/2teaspoonsbaking powder
2/3cupunsalted butter melted and cooled
Confectioners' sugar for serving
Preheat oven at 350-degrees. Prepare a 9-inch springform pan by cutting a piece of parchment to fit the base. Apple nonstick spray to the pan, then add the parchment, and spray it as well. In addition, tear a piece of aluminum foil to cup the bottom of the pan to catch any drips.
Peel the apples and chop into 1-inch pieces. Toss with lemon juice. Set aside.
In a big bowl, beat eggs until they are pale and foamy. Add the white sugar, apple brandy, and vanilla.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the big egg-sugar bowl along with the melted butter. Scrape the bowl as needed, stirring everything until just combined. Don't expect a huge amount of batter--it's there to act like delicious glue for all of the apple pieces!
Reserve 1 heaping cup of the apple chunks. Fold the rest of the apples into the batter, coating them. Dump the mix into the prepared pan and even out with an uneven spatula. Arrange the remaining apples on top, pushing them into the batter and smoothing them out as much as possible.
Bake for 20 minutes. Add sparkling sugar over the top. Bake another 20 minutes and check on the cake. It is done with apples in middle are tender and a digital thermometer plunged into the center reads at least 200-degrees. If needed, cook longer; if it's browning too much, cover with foil.
Let cake cool in pan for 15 minutes on a cooling rack. Carefully release the springform ring to let it completely cool for at least an hour; place in fridge to speed the chilling process, if desired.
Slice into wedges. Enjoy cold, at room temperature, or warmed, with confectioners' sugar sprinkled over the top. Pieces can also be individually wrapped and frozen for later.