I spent the whole afternoon trying to fix the silly mistake I did.
I tried disabling the email notification for the subscribers not to receive this post because I want to write an email myself using my personal/blog’s email address. Instead of disabling the notification alone, I have disabled the whole theme by deleting the whole code. Silly me! I really loved my previous blog theme, so I tried to fix it. Unfortunately, I am not very patient when it comes to fixing stuff. The easiest solution was to change a theme.
If you are seeing this, then my blog is working properly now. Thank goodness!
Now, let me proceed to this delicious cake…
A visit from a friend led me to this delicious cake.
A friend came to visit and brought some fruits including granny smith apples. I used to love granny smith apples and ate them as is, but I guess my taste buds changed. The apples were staring at me, begging me to notice them. Since granny smith apples are famous in making delicious cakes and other sweets, I tried my luck.
I found this delicious-looking French Apple Cake by Brown-Eyed Baker and I knew I need to make it soon. The only thing that I was afraid of was the word ‘French’ in the name of the cake. I am always having second thoughts about trying a recipe with such names (e.g. Swedish, French, Italian, etc.) next to the actual name of the dish. Am I making sense? I am scared not too make everything right and disappoint people (always a negative thinker, ha!).
I am glad this cake turned out exceptional. I was expecting myself not to be successful on this one coz (1) I placed the batter in a regular baking pan (meaning >> smaller than the required springform pan) coz I completely forgot that I own a springform pan. I mean how could you forget?? Do you ever?? and (2) I didn’t trust myself enough.
Ahhh… it was such an amazing feeling when I saw the cake came out from the oven. I nearly cried (tears of joy, of course). Looking at the cake did not overflow and I didn’t have to do scrubbing – that’s something that could give you tears of joy.
The cake is so moist, creamy, sweet and tangy at the same time, and so so divine! To be honest, I didn’t want to share, but I might get sick if I eat the whole thing all by myself. 😀 I am so sure I’d be making this again.
I’ve shared a recipe video on my YouTube channel. If you have time, I would really appreciate if you give it a thumbs up (if you like, of course) and subscribe to my channel. Thanks a bunch!!
I am taking this with me at Angie’s Fiesta Friday #233. Yay!
French Apple Cake
An apple-based cake that also tastes like a pie. It is moist, sweet and delicious.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 3 hours
Total Time 4 hours 30 minutes
Servings 8
Ingredients
- 3granny smith apples
- 1tsplemon juice
- 130 + 16g(1 cup + 2 tbsp) all-purpose flourdivided
- 220 + 14g(1 cup + 1 tbsp) white sugardivided
- 2tspbaking powder
- 1/2tspsalt
- 1egg
- 2egg yolk
- 250ml(1 cup) vegetable oil
- 250ml(1 cup) whole milk
- 1tbspvanilla extract
- Powdered sugarfor dusting
Instructions
Preheat the oven to 350 F. Prepare a 23cm round baking pan with parchment paper. Grease with cooking spray. (It is preferable if you use a springform pan so it will be easier to remove the cake. I forgot that I own one (boooo!!) so I used a round baking pan.)
Peel your apples. Cut into wedges and slice into about 1/8 cm each. Place in a bowl or shallow dish. Microwave on medium-high for about 3 minutes or until soft, but not mushy. Add lemon juice and mix. Set aside to cool down.
In another bowl, add 130g (1 cup) of flour, 220g (1 cup) of white sugar, baking powder and salt. Set aside.
In another bowl, add milk, oil, whole egg, and vanilla extract. Add dry ingredients to this wet mixture and stir to combine well. Take 1 cup of this mixture and place in another bowl. Set aside.
To the remaining batter, add 2 egg yolks and mix to combine. Gently mix the apples and transfer to the prepared pan. Set aside.
To the bowl with 1 cup batter, add 16 g (2 tbsp) of flour and mix to combine. Pour this mixture over the batter in the baking pan.
Evenly top with the 14 g (1 tbsp) white sugar.
Bake for 1 hour & 15 minutes or until atoothpick inserted in the middle comes out clean. Make sure to turn the pan halfway through baking.
Remove the pan from the oven and let the cake cool in the pan for 30 minutes. Run a knife on the edges and transfer the cake to a cooling rack. Make sure to move the cake carefully as the cake is still soft. Cool completely for about 2-3 hours.
Sprinkle the top of the cake of powdered sugar before serving.
Recipe Notes
Please note that I am using UK measuring cups.
I am also sharing this at
Mix it up Monday | Melt in your Mouth Monday | What’s for Dinner? | What’d You Do This Weekend? | Baking Crumbs | Totally Terrific Tuesday | Delicious Dishes Recipe Party | Tasty Tuesdays | Happiness is Homemade | Recipe of the Week | Cook Blog Share |The Sits GirlsDIY Craft and Recipe Link Up |Full Plate Thursday | Tickle my Tastebuds Tuesday |Cooking and Crafting with J & J | Lou Lou Girls Fabulous Party | The Super Fabulous Friday Linky Party #2 |
Featured at Miz Helen’s Full Plate Thursday #405
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