Okay, the holidays are upon us. You know you can’t do it all no matter how enthusiastic a cook you are. And then there are those people that are not that crazy about pumpkin so this will satisfy those people. If you are not going to make Laura Calder’s Apple Tart, then give Dorie Greenspan’s French Apple Cake a try, only now it is French Apple-Pear Cake. I got this recipe from David Lebovitz. So if it passes the Greenspan/Lebovitz test do you doubt me?
You can make this in one-bowl. I gathered my Mise en Place. When possible I like to measure in my jelly jars. Just place the jelly jar on a scale and weigh the ingredient. Then when I have added the ingredient I can easily put the jars in the dishwasher and it makes for easy cleanup.
Whisk the eggs well until they are pale, and then add sugar, vanilla, and rum. Add half the dry mixture, then the melted butter, and then the remaining dry. Gently fold in the apples or pears until they well are coated.
While watching Dorie being interviewed she said you could mix apples and pears or just use what you have. I love her casualness. I needed to use up the remaining pears from my pear tart I made a few weeks ago. I had a couple small apples from another recipe. So I combined both and was pleased with the outcome.
My only problem was what to call it. Is it the French Apple Cake or French Pear Cake? I settled on French Apple-Pear Cake. This is a remarkable cake and is as good as the fruit you put in it. A dusting of confectioner’s sugar glams it up, but it is not necessary. A scoop of vanilla ice cream or a dollop of crème fraîche is also nice way to go.
- ¾ cup (110g) flour
- ¾ teaspoon baking powder
- pinch of salt
- 4 large apples (a mix of varieties)
- 2 large eggs, at room temperature
- ¾ cup (150g) sugar
- 3 tablespoons dark rum
- ½ teaspoon vanilla extract
- 8 tablespoons (115g) butter, salted or unsalted, melted and cooled to room temperature
- Preheat the oven to 350ºF (180ºC); move oven rack to the center of the oven.
- Butter generously an 8- or 9-inch (20-23cm) springform pan; place it on a baking sheet.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Peel. core, and dice apples into 1-inch (3cm) pieces.
- In a large bowl, beat the eggs until foamy
- Whisk in the sugar, rum and vanilla.
- Whisk in half of the flour mixture,
- Then gently stir in half of the melted butter
- Stir in the remaining flour mixture, then the rest of the butter.
- Fold in the apple until they’re well-coated with the batter.
- Scrape them into the prepared cake pan and smooth the top a little with a spatula.
- Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean.
- Let the cake cool for 5 minutes; run a knife around the edge to loosen the cake from the pan; gently remove the sides of the cake pan, making sure no apples are stuck to it.
I am taking this to