French Apple Cake Baked Until the Center Springs Back

French Apple Cake Baked Until the Center Springs Back is filed under Apples and built around apples 675g prepared; buy approximately 800–900g / 1¾–2 lb whole, butter room temperature, and granulated sugar. Plan on 10 Slices.

Count on 20 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 4 large apples 675g prepared; buy approximately 800–900g / 1¾–2 lb whole, peeled, cored, sliced, about ¼ inch thick
• ½ cup butter room temperature
• ¾ cup granulated sugar
• 1 cup almond flour
• 2 large eggs room temperature
• ½ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 teaspoon vanilla extract
• 3 tablespoons apple brandy or dark rum Calvados

How the cooking goes

1. Warm the oven to 375°F conventional (no fan). Butter an 8- or 9-inch cake pan and line the bottom with parchment.
2. Peel and core the apples, then cut each into quarters. Trim the core from each quarter with your knife held at an angle, then slice each quarter into thin slices roughly ¼ inch thick. Keep it to one side.
3. In the bowl of a electric mixer fitted with the paddle attachment, cream the butter and sugar until light, 2 to 3 minutes.
4. Whip in the eggs one at a time, then add the vanilla extract.
5. Stir in the almond flour until the texture looks smooth.
6. Beat together the all-purpose flour, baking powder, and salt, then fold throughto the batter just until the mix looks even. Stir in the Calvados.
7. Turn through the apples. The batter will be thick and should hold the apples suspended throughout.
8. Lay the batter into the prepared pan and press it down flat, orienting most of the apple slices horizontally. Smooth the top.
9. Bake at 375°F for 45 to 52 minutes, until the top is a deep, dark deep gold. Judge doneness by color rather than a skewer test — the high apple content keeps the crumb moist, so rely on that deep, toasty color as your cue.
10. Remove from the pan and cool on a wire rack. Serve at ambient temperature, slightly warm, or cold. Crème anglaise alongside is classic.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Apples, open Mile High Apple Pie Cooled Before Slicing and Apple Compote for the Home Table.