foodie

French Apple Cake

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

  • Servings: 6-8

  • Prep Time: 20 Minutes

  • Cook Time: 40 Minutes

  • Total Time: 1 Hour

INGREDIENTS

  • 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

INSTRUCTIONS

  1. 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.

  2. In a small bowl, whisk together the flour, baking powder and salt.

  3. 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.

  4. 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.

My #Miami #Foodie List

My top three favourite eating spots in Miami

Dr. Smood

  • Located in the heart of the local hip Sunset Harbor neighborhood, Dr. Smood health cafe is my favourite place for juice, salad and coffee. I have been here 3 times the last 3 days. So far, I had the yummiest quinoa salad, homemade almond butter, rasberry jam toast, and an amazing tasting white coffee and a lot of amazing smoothies.

http://drsmood.com/

South Miami, 5801 Sunset Drive, Miami, FL 33143

 

Stiltsville Fish Bar

  • Located just opposite Dr. Smood, this seafood restaurant serves Florida Key's themed seafood. We came here for dinner and everyone else, other than us, looked like they were family of locals.  We had fish wings, scallops and coconut scrimp and tripletail, local snapper like fish. 

http://stiltsvillefishbar.com

 

Yardbird

  • Yardbird, which gets crowded on weekend nights and during Sunday brunch, serves up the american southen cuisine’, from a fried green tomato BLT to biscuits topped with everything from ham to brisket to gravy.

https://www.runchickenrun.com/