Fall in love with the flavors of Fall—our French Apple Cake is a seasonal delight that captures the essence of Autumn.
—Recipes by Chef Steph
- 3 large tart apples
- 2 teaspoons apple cider vinegar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 stick butter, at room temperature
- 1/2 cup white sugar
- 2 tablespoons light brown sugar
- 2 large eggs
- 3 tablespoons CALVADOS or MISSISSIPPI RIVER DISTILLERY RYE WHISKEY
- 1/2 teaspoon vanilla extract
- 3 tablespoons white sugar for the top
- 1 tablespoon powdered sugar for dusting
- Preheat the oven to 350°.
- Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- Peel (or leave skin on) and core apples; cut into cubes between 1/4 and 3/8-inch in size. A little smaller is okay, but if your cubes are any larger, they won’t get tender enough when baked. Add to a large bowl and toss with apple cider vinegar.
- Mix together flour, baking powder, and salt in a small bowl.
- In another bowl, beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer until light and fluffy.
- Beat in 1 egg on high speed until it is fully incorporated and the mixture is smooth.
- Add the second egg and repeat.
- Mix in the liquor, vanilla extract, and 1/2 of the flour mixture. When the flour disappears add the rest, and fold in with a spatula.
- Fold in apples until evenly mixed into the batter.
- Transfer batter to the prepared pan, making sure all the batter is pressed in firmly. Smooth top and dust with remaining 3 tablespoons sugar.
- Bake in the preheated oven until a skewer inserted into the center comes out clean, about 45 minutes.
- Remove cake from oven and let cool in the pan for about 30 minutes.
- Invert cooled cake onto a wire rack, place a serving plate on top, and flip back over.
- Dust top with powdered sugar and serve.