French Apple Cake

  in Desserts, Recipes

French apple cake traditionally contains rum but we substituted maple syrup. This cake is fast, easy and perfect to enjoy on a weekend with a cup of tea.

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, melted
  • 2/3 cup cane sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 2 baking apples, peeled, cored and sliced
  • Confectioners’ sugar (optional), for sprinkling on top
  1. Heat the oven to 350°F. Spray a 8-inch round cake pan with cooking spray. Lightly dust the pan with flour and tap over the sink or counter to remove excess flour.
  2. Melt the butter in a small saucepan and set aside to cool.
  3. In a small bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, beat the eggs and sugar together until pale and smooth. Whisk in the vanilla and maple syrup. Whisk in the butter. Add the flour mixture and mix until incorporated and smooth. Fold in the apples. Scrape the batter into the prepared pan and smooth out the top.
  5. Bake for 40-45 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for at least 30 minutes before removing it carefully from the pan. (Run a knife around the side, place a plate on top of the cake, and invert the pan. Tap the plate with the pan on the counter to release the cake. Place the serving plate on the bottom of the cake and invert again. Sprinkle cake with confectioner’s sugar if desired.