Since I started my new found hobby in baking, I have baked this French Apple Cake recipe from Jenn Segal of Once Upon A Chef quite a number of times. I have since made some tweak to the recipe and this version seems to work best for my taste. What I have tweaked are the amount of sugar, the amount of apple and made replacement to the butter and the alcohol.
Original recipe from Jenn Segal
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
125 g all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
1/4 teaspoon salt
115 g unsalted butter or spread like Stork which I prefer, at room temperature
95 g granulated sugar, plus 1 tablespoon for sprinkling over cake
2 large eggs
2 tablespoons southern comfort
About 550 gram of cooking apple or 2 large Granny Smith apple and 1 small regular Granny Smith apple. peeled, cored and cut into 1.5 cm cubes
Confectioners' sugar (optional), for decorating cake
The instruction is exactly the same to the original recipe by Jenn Segal
Preheat the oven to 165°C. Grease a 20 cm springform or regular cake pan with butter or nonstick cooking spray. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again.
In a small bowl, whisk together the flour, baking powder and salt.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla and rum. Don't worry if the batter looks grainy at this point; that's okay. Add the flour mixture and mix on low speed until just combined. Using a rubber spatula, fold in the chopped apples.
Scrape the batter into the prepared pan and even the top. Sprinkle evenly with 1 tablespoon of granulated sugar. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool on a rack. Run a blunt knife around the edges of the cake. If using a springform pan, remove the sides. If using a regular cake pan, carefully invert the cake onto the rack, remove the parchment paper, then gently flip the cake over and place right-side-up on a platter. Using a fine sieve, dust with Confectioners' sugar (if using). Cake can be served warm or room temperature, plain or with lightly sweetened whipped cream or vanilla ice cream.