This French Apple Cake has been on my mind since quite some time now. Baking did take a back seat lately, since I have my hands full with the li’l one all the time. Today was a cloudy and breezy afternoon, and I told myself that I needed to take give myself a well deserved break and get on to do something therapeutic, like baking.
The li’l one is really fond of apples. I mean REALLY. That’s good news for a mother, I know. However, I need to think of disparate ways of adding them in the regular meals for her. It won’t take her long to throw tantrums if apples are handed to her as merely ‘apples’. So, sometimes it’s an apple pudding, sometimes a fruit salad, sometimes in the form of a tart, and today, in a cake.
This recipe calls for three tablespoons of dark rum and it’s a key ingredient to retain the taste. But if you really must avoid alcohol, then you need to double up the quantity of vanilla. But I strongly recommend you stick to the addition of rum to make sure the cake remains as interesting.
- Apples, 2 nos., skin peeled and diced
- All Purpose Flour, 1 cup
- Baking Powder, 1 tsp.
- Unsalted Butter, 110 gm, softened
- Powdered Sugar, 2/3 cup
- Eggs, 2 nos., large
- Vanilla Essence, 1 tsp.
- Dark Rum, 3 tbsp.
- Place peeled and diced apples in a micro safe bowl and cover. Micro high power for 3 minutes.
- Whisk all purpose flour and baking powder.
- In a bowl, beat softened unsalted butter and powdered sugar at high speed till fully and and creamy. Approximately for 3 minutes.
- Add the eggs one at a time at high speed. Beat vanilla essence and rum.
- Add the flour mixture beating at slow speed until just combined.
- Add the apples with a spatula.
- Preheat oven to 180°C and bake for 40 minutes. A toothpick inserted in the center of the cake should come out clean and the top should be golden brown in colour.
- Lightly dust powdered sugar on top and serve.