Applicious

On our recent trip to Paris we made an apple cake Chez Madelaine from a French apple variety much like this lovely local choice.




PARIS MARKET APPLE CAKE

Ingredients:

2 pounds reine de reinette (tart) apples, peeled, cored, and sliced into thin wedges
Juice of ½ lemon

Batter:

½ cup unbleached flour
½ cup sugar
1 T. baking powder
1/8 t. fine sea salt
½ t. vanilla extract or ½ vanilla bean, scored and scraped
2 large eggs, beaten
2 T. vegetable oil
1/3 cup whole milk
Optional - 2 T. Calvados (apple liqueur)

Topping:

1/3 cup sugar
1 large egg, lightly beaten
3 T. unsalted butter, melted

Garnish: crème fraiche

Directions:

Preheat oven to 400 degrees. Generously grease 9” springform pan.

Apples: Place the apples in cool water with lemon juice added as you work. When finished, drain out water and dry apple slices in a towel.

Batter: Stir together flour, sugar, baking powder and salt in a large mixing bowl. Beat together the extract, eggs, oil, milk and optional Calvados in a mixing bowl. Stir the wet ingredients into the dry ingredients and blend well. Combine the batter with the apple pieces. Spoon the mixture into the prepared springform pan and bake for 40 minutes. The center should feel firm to the touch.

Topping: while the cake bakes, assemble the topping by stirring the beaten egg and butter into the sugar. Pour the topping over the top of the cake and continue baking an additional 10 minutes or until the top is browned.

Cool cake on rack for 10 minutes. Loosen the edge with a knife and release the sides. Serve in thin wedges with crème fraiche.




Now you can make it too.