French Apple Cake

This is something we would eat in France in the afternoon with a cup of coffee.
It would be a great dessert too.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" Springform Pan brushed well with Pan Release.

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.
I always have it available for all of my baking needs.

Brush the Pan generously with the Mix.

1 C Flour
1 tsp Baking Powder
1/4 tsp Salt
8 TBS Butter, softened.
2/3 C Granulated Sugar +  1 TBS additional for Sprinkling on the Cake.
2 Large Eggs
1 tsp Vanilla
3 TBS Dark Rum
2 Apples, peeled, cored and cut into 1/2" Cubes. (Jonagold, Fuji or Braeburn)
Confectioner's Sugar for Garnish.

In a Small Mixing Bowl:
Flour
Baking Powder
Salt
Whisk Well.

In a Stand Mixer with a Paddle Attachment:
Butter
2/3 C Sugar
Beat until Creamy for 3 minutes.

Add:
Eggs
Beat just until incorporated.
Vanilla
Rum
Beat until incorporated.

Add:
Flour Mixture, on Low Speed.
Mix just until incorporated.

Fold in Apples by Hand with a Silicone Spatula until incorporated.

Spoon the Batter into the Pan.
Sprinkle the top with remaining Sugar.

Bake 40 minutes, until Golden Brown and a Toothpick in the Center comes out Clean.
Remove Pan to a Rack to Cool 10 minutes.
Release the Cake  and transfer it to a Serving Platter.

Dust the Top of the Cake with Confectioner's Sugar just prior to serving.

Serve individual servings garnished with Homemade Whipped Cream:

This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.


Enjoy!
Peace in the Kitchen!

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