Ina Garten’s French Apple Cake features Honeycrisp apples, apple cider vinegar, flour, baking powder, salt, butter, sugars, eggs, rum, and vanilla. This delicious cake is a tasty dessert that takes about 1 hour and 35 minutes to make and serves up to 8 people.
? Why You’ll Love French Apple Cake Recipe
- Incredible Apple Flavor: Loaded with tender Honeycrisp apples, this cake bursts with sweet and tangy apple goodness in every bite.
- Perfectly Moist Texture: The combination of butter, rum, and eggs gives this cake a rich, moist texture that melts in your mouth.
- Simple Ingredients: Made with everyday ingredients, it’s easy to whip up without any fuss.
- Beautifully Caramelized Top: The sugar topping caramelizes while baking, creating a delightful crunchy crust.
- Impressive Yet Easy: Looks elegant enough for special occasions but is simple enough for any day of the week.
?Ina Garten French Apple Cake Ingredients
- 3 large baking apples (such as Honeycrisp)
- 2 teaspoons apple cider vinegar (10 ml)
- 1 cup all-purpose flour (120 g)
- 1 teaspoon baking powder (5 g)
- 1 teaspoon kosher salt (5 g)
- 1 stick unsalted butter, at room temperature (113 g)
- 1/2 cup white sugar (100 g)
- 2 tablespoons light brown sugar (25 g)
- 2 large eggs
- 3 tablespoons dark rum (45 ml)
- 1/2 teaspoon vanilla extract (2.5 ml)
- 3 tablespoons white sugar for the top (37.5 g)
- 1 tablespoon powdered sugar for dusting (optional) (8 g)
?How To Make Ina Garten French Apple Cake
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- Prepare Apples: Peel (or leave the skin on) and core the apples. Cut them into 1/4 to 3/8-inch (0.6 to 1 cm) cubes. Toss the apple cubes with apple cider vinegar in a large bowl.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, and salt.
- Cream Butter and Sugars: Beat the butter, 1/2 cup white sugar, and brown sugar in another bowl with an electric mixer until light and fluffy.
- Add Eggs and Flavorings: Beat in the first egg until fully incorporated. Add the second egg and repeat. Mix in the rum and vanilla extract.
- Combine Dry Ingredients: Add half of the flour mixture to the butter mixture. Once the flour is mixed in, add the remaining flour mixture and fold in with a spatula.
- Fold in Apples: Gently fold the apples into the batter until evenly distributed.
- Prepare for Baking: Transfer the batter to the prepared pan, pressing it in firmly. Smooth the top and sprinkle with the remaining 3 tablespoons of sugar.
- Bake: Bake for about 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 30 minutes. Invert onto a wire rack, place a serving plate on top and flip it back over. Dust with powdered sugar if desired and serve.
?Recipe Tips
- Use Firm Apples: Choose Honeycrisp or another firm apple variety to ensure they hold their shape and add a great texture to the cake.
- Cube Apples Evenly: Cut your apple cubes to the same size (1/4 to 3/8 inch) so they cook evenly and are tender throughout the cake.
- Don’t Overmix Batter: Mix the batter just until combined to keep the cake light and fluffy. Overmixing can make it dense.
- Grease and Line the Pan Well: Grease the pan and line it with parchment paper to prevent the cake from sticking and make it easier to remove.
- Cool Before Serving: Let the cake cool in the pan for about 30 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
? How To Store Leftovers French Apple Cake?
- Refrigerate: Allow leftover French apple cake to cool to room temperature. Then cover it and refrigerate for up to 5 days.
- Freeze: Wrap leftover french apple cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
?What To Serve With French Apple Cake?
This delicious French Apple Cake pairs well with vanilla ice cream, whipped cream, a dollop of crème fraîche, or a sprinkle of toasted nuts. It can also be served alongside fresh fruit, a cup of tea, a drizzle of caramel sauce, or a slice of sharp cheddar for a tasty dessert.
FAQ’S:
How Can I Prevent The Apples From Sinking To The Bottom Of The Cake?
Tossing the apple cubes in a bit of flour before folding them into the batter can help keep them evenly distributed.
Why Did My Cake Sink In The Middle?
A sinking cake could be due to overmixing the batter or an oven temperature that’s too high. Ensure you mix just until combined and check your oven’s accuracy.
Can I Use A Different Type Of Apple?
Yes, you can use other firm apples like Granny Smith or Fuji. Just ensure they are not too soft, or they may turn mushy during baking.
What Can I Use Instead Of Parchment Paper?
You can use aluminum foil, but make sure to grease it well to prevent sticking. Alternatively, use a non-stick cake pan.
Ina Garten French Apple Cake Nutrition Facts
Serving Size: 1 slice (1/8 of cake)
- Calories: 290
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 70mg
- Sodium: 180mg
- Potassium: 150mg
- Total Carbohydrate: 42g
- Dietary Fiber: 2g
- Sugars: 26g
- Protein: 3g
More Ina Garten Recipe:
- Ina Garten Easy Cranberry And Apple Cake
- Ina Garten Devils Food Cake
- Ina Garten Lemon Angel Food Cake
- Ina Garten American Flag Cake
- Ina Garten Yogurt Lemon Cake
Ina Garten French Apple Cake
Description
Ina Garten’s French Apple Cake features Honeycrisp apples, apple cider vinegar, flour, baking powder, salt, butter, sugars, eggs, rum, and vanilla. This delicious cake is a tasty dessert that takes about 1 hour and 35 minutes to make and serves up to 8 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- Prepare Apples: Peel (or leave the skin on) and core the apples. Cut them into 1/4 to 3/8-inch (0.6 to 1 cm) cubes. Toss the apple cubes with apple cider vinegar in a large bowl.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, and salt.
- Cream Butter and Sugars: Beat the butter, 1/2 cup white sugar, and brown sugar in another bowl with an electric mixer until light and fluffy.
- Add Eggs and Flavorings: Beat in the first egg until fully incorporated. Add the second egg and repeat. Mix in the rum and vanilla extract.
- Combine Dry Ingredients: Add half of the flour mixture to the butter mixture. Once the flour is mixed in, add the remaining flour mixture and fold in with a spatula.
- Fold in Apples: Gently fold the apples into the batter until evenly distributed.
- Prepare for Baking: Transfer the batter to the prepared pan, pressing it in firmly. Smooth the top and sprinkle with the remaining 3 tablespoons of sugar.
- Prepare for Baking: Transfer the batter to the prepared pan, pressing it in firmly. Smooth the top and sprinkle with the remaining 3 tablespoons of sugar.
- Bake: Bake for about 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 30 minutes. Invert onto a wire rack, place a serving plate on top and flip it back over. Dust with powdered sugar if desired and serve.
Notes
- Use Firm Apples: Choose Honeycrisp or another firm apple variety to ensure they hold their shape and add a great texture to the cake.
- Cube Apples Evenly: Cut your apple cubes to the same size (1/4 to 3/8 inch) so they cook evenly and are tender throughout the cake.
- Don’t Overmix Batter: Mix the batter just until combined to keep the cake light and fluffy. Overmixing can make it dense.
- Grease and Line the Pan Well: Grease the pan and line it with parchment paper to prevent the cake from sticking and make it easier to remove.
- Cool Before Serving: Let the cake cool in the pan for about 30 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
Ina Garten French Apple Cake