Cake is fresh and warm as I’m writing this, again with the phone.
I’m excited to share this recipe with you all.
During MCO, I prepare tea time daily, because we have early lunch. And whatever that’s left from tea, the kids will eat as supper. They are growing up now and they eat a lot :-)
My kids don’t eat the same cakes. And this cake pleases my eldest, but my Second kid won’t touch it.
So, I will bake things they like on rotation. Very few of my bakes pleases every kid in the house. They just don’t have the same taste buds.
Ok back to this cake. Soft fluffy, so aromatic! This reminds me of my Easy Pear Cake
Very easy to bake, easier to eat because it’s so fruity and light on the tummy.
If you don’t want to use Rum, I suggest you substitute it with 2 Tbsp Apple juice instead. Or just use milk.
French Apple Cake
Adapted with modifications from Once Upon A Chef
117g salted butter
Pinch of salt
2 large eggs
1/2 tsp vanilla extract
3 Tbsp rum
150g plain flour
1 tsp baking powder
+/- 400g green apples , peeled and cubed
1.5 Tbsp sugar
1/2 tsp cinnamon powder
1. Preheat oven at 160C (fan)/180C. Line an 8-inch pan with removable base. Butter the sides.
2. Sift flour with baking powder.
3. Beat butter with sugar and salt until light and fluffy.
4. Beat in eggs , one by one. Then beat in vanilla extract and rum.
5. Put in half the flour and beat on low. Then add the remaining flour, and beat until smooth.
6. Scrape the sides and mix in apples.
7. Pour into baking pan. Level it.
8. Mix topping together and sprinkle it over the batter in pan.
9. Bake for 45 minutes or until golden brown.