more apples and more cake

i could happily pick apples and bake every day,

especially now that the days are getting a little cooler. 

 here is another cake to love..  french apple cake. 

so delicious and moist and flavourful..

there’s 12 cups of apples inside!

we have enjoyed this throughout the day.. not just for dessert.

for breakfast, later with a cup of tea or coffee, 

a little pick me up in the afternoon, and a late night treat.  

i love that it’s not too sweet.

you will need..

12 cups of apples.. sliced and unpeeled

that’s about 9 or 10 apples, depending on their size. 

a combination adds layers of flavour. 

i used 7 cups of cortland 

5 cups of royal gala

you want apples that will keep their shape when baked. 

mcgowen, honey crisp, spartan, empire, jonagold, golden delicious and mutsu are all excellent choices.

1 cup of sugar divided..

you will use 2 tablespoons first. 

1 tablespoon calvados or our apple cider

1 teaspoon of fresh lemon juice

3 large eggs (150 grams ) room temperature 

1 1/2 teaspoons vanilla extract or vanilla bean paste

1 cup all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup unsalted butter, melted and cooled

1 tablespoon demerara sugar to garnish 

to make..

preheat oven to 400°.

line 2 baking sheets with parchment paper.

butter the sides of an 8 or 9 inch spring form pan and place parchment paper on the bottom.

flour the sides.

in a large bowl, toss the apple slices,  2 tablespoons of sugar, calvados or cider, and lemon juice.

let this stand for 15-ish minutes.

place these apples on the two baking sheets and bake until the apples have softened.. 20-ish minutes.. turning them after 10 minutes. 

let them cool on the pan for 20-ish minutes.

reduce the oven to 350°.

in a large bowl, whisk the eggs until pale and foamy.3-ish minutes.

add the vanilla and remaining sugar. (1 cup minus 2 tablespoons)

in another bowl whisk the flour, baking powder and salt together.

gradually add the flour mixture to the egg mixture alternately with the melted butter.. 

a third of the flour mixture, then half of the butter mixture, another third of the flour mixture, the rest of the butter, then the rest of the flour. 

make 7 or 9 roses using the apple slices and set them aside

fold the remaining apple slices into the batter.

using an offset spatula, spread the batter into the prepared pan and gently press down to distribute the batter evenly and into the edges of the pan. 

smooth the top to make an even layer. 

tuck the apple roses into the batter and sprinkle with sugar.

bake until golden brown and set. depending on your oven, 1 to 1 1/2 hours. 

cover the top with foil part way through to prevent the top from burning..

after 40-ish minutes.

you may have to keep peeking in to see when the top is golden.

let the cake cool completely before removing it from the pan. 

i love creme fraîche or whipping cream on cakes, but this one is so moist and delicious it doesn’t really need it. 

of course a generous dollop would make it a little more festive!

coming in from outside to a house that smells of cake is pretty lovely. 

i hope you are enjoying this dreamy time of year..

so full of changes.

whispers of autumn, while summer lingers. 

a delightful, in between season.

be well,

laura

carl laidlaw orchards