Boozy Apple Cake
Leave it to the French to create this beautiful boozy apple cake. All the goodness of apples, butter, sugar and brandy combined for a delightful cake. The recipe is fashioned after one in Dorie Greenspan's cookbook, 'around my french table'. A wonderful, grand book full of recipes you'll want to bookmark and make often.
The apple cake is super easy with minimal ingredients; slightly sweet with a bit of edge from the apple brandy. The apples are not shy in this cake as the recipe uses 4 large apples cut into 1-inch pieces. It is delicious served warm with a scoop of vanilla ice cream or at room temperature as a breakfast treat.
Dorie's recommendation for storage is to leave uncovered as the cake is very moist. Simply place a piece of plastic wrap or waxed paper to cover the cut edges. If desired, you can substitute apple cider in place of the apple brandy.
3/4 cup all-purpose flour
3/4 teaspoon baking powder
pinch of kosher salt
4 large apples
2 large eggs
3/4 cup sugar
3 tablespoons apple brandy
3/4 teaspoon vanilla
8 tablespoons unsalted butter, melted
Preheat oven to 350 degrees with rack in the center of the oven. Generously butter an 8-inch springform pan. Line a baking sheet with a sheet of parchment paper to catch any drips and place the prepared springform pan on it. Set aside. Melt the butter; allow to cool.
In a small bowl, whisk together the flour, baking powder and pinch of salt.
Peel the apples. Cut into quarters, removing the core and stem; cut into 1-inch pieces.
Working with a stand mixer, place the eggs into the work bowl, whisk until foamy. Add in the sugar, continue to whisk until blended. Mix in the brandy and vanilla until combined. Whisk in half of the flour mixture and half of the melted butter. Scrape down the sides of the bowl. Add in the remaining flour and butter. Use a rubber spatula to scrape the sides and bottom to assure the flour and butter are fully incorporated. Add in the apples, stirring the batter until each apple is fully coated with the batter. Pour the batter into the prepared pan, smoothing it out to evenly fill in the spaces.
Bake the cake in the preheated oven for 50-55 minutes until the top of the cake is golden brown and a toothpick inserted into the center comes out clean. Allow to rest on a cooling rack for 5 minutes. Carefully run a blunt knife around the edges of the cake to loosen the cake from the pan. Open the springform; continue to cool to room temperature.