French Apple Cake with Almonds could be one of the easiest cakes you’ll ever make. Simple, rustic and perfect served as an afternoon tea or add a dollop of crème fraîche or a scoop of ice cream and make it more dessert-like. By the way, I’m all for crème fraîche any time of day, not just dessert. Lightly flavored with rum, with chunks of apple tumbled about in its buttery batter, French Apple Cake is moist and really requires nothing more than a dusting of confectioner’s sugar although I added sliced almonds to the top – not authentic I know, but authenticity wasn’t my goal.
Use whatever apples you have available. For whatever reason, I have a plethora of Granny Smith apples. So that’s what I used. I don’t see any reason why you couldn’t mix them up.
I’m falling asleep at the keyboard (the weather coupled with excruciatingly early mornings) so at the risk of falling asleep and posting this without it being finish I’ll say adieu and sign off by saying, if the Queen came to visit (never say never), I’d make her French Apple Cake with Almonds. It might not be flashy but I think Liz would appreciate its simplicity, flavor and texture. Washed down with some hot tea of course. Toodles, Lovoni
FRENCH APPLE CAKE WITH ALMONDS
- 2 sticks 1 cup butter, softened
- 1 1/3 cups white sugar
- 4 large eggs
- 1/4 cup dark rum or spiced rum
- 2 teaspoons vanilla
- 2 cups self-rising flour
- 4 medium-sized baking apples, peeled, cored and cut into 1/2-inch size pieces
- 1/2 cup sliced almonds
- Confectioner’s sugar for dusting
- Ice cream or whipped cream to serve, optional
- Preheat the oven to 350°F (180°C). Grease a deep 9-inch (23cm) pan or springform pan and line base and side with parchment paper.
- Beat butter and sugar together in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well between each addition.
- Beat in the rum and vanilla until well combined. Add the flour and beat until just combined.
- Add the apples; stir until combined. Scrape the mixture into the prepared pan. Leave the top a little peaks and valleys. Sprinkle with almonds. Bake for 50 minutes or until a skewer inserted into the center comes out clean. Remove to a wire rack. Let stand for 10 minutes.
- Remove the cake from the pan. Dust with icing sugar. Cut into wedges to serve. Serve warm. Cuts into 8 pieces.
Julia Opie says
Do you use salted or unsalted butter in your recipes?
Julia, I always used salted butter in all my recipes. Sweet and savory.
angela jones says
Absolutely delicious cake, so good I am just making the second this week!!!
Totally agree if Lizzie came to tea, with Phil the Greek – I too would make this one !!
I’m so pleased you liked it Angela. Thanks for taking the time to write a nice review.