Apple Cake, Parisian Style
This Parisian Apple Cake captures the essence of rustic French baking—graceful, uncomplicated, and wonderfully aromatic. Unlike a typical American apple cake, which can be dense or heavily spiced, this version is light and buttery, letting the fresh apples shine. A splash of dark rum and a touch of cardamom adds a refined, floral note that beautifully complements the apples’ natural tartness.
Parisian Apple Cake
Ingredients:
- Apples, peeled and diced – 3 large
- All-purpose flour – 1 cup
- Butter, softened – 1/2 cup
- Granulated sugar – 1/2 cup
- Brown sugar – 2 tablespoons
- Eggs – 2
- Dark rum – 1 1/2 tablespoons
- Apple cider vinegar – 1 teaspoon
- Baking powder – 1 teaspoon
- Kosher salt – 1 teaspoon
- Cinnamon – 1/2 teaspoon
- Cardamom – 1/4 teaspoon
- Granulated sugar (for topping) – 2 tablespoons
- Vanilla extract – 1/2 teaspoon
Instructions:
Step 1: Prep Oven and Apples
Preheat your oven to 350°F and grease an 8×8-inch baking pan. Toss the diced apples with apple cider vinegar to prevent browning and give them a subtle brightness.
Step 2: Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and cardamom. Sifting ensures the spices are evenly spread throughout the batter.
Step 3: Cream Butter and Sugars
In a large bowl, beat the softened butter with the granulated and brown sugars until fluffy. Add eggs one at a time, mixing well after each. Stir in the rum and vanilla extract.
Step 4: Combine and Fold in Apples
Gradually fold the dry ingredients into the wet mixture until just combined—the batter will be thick. Gently fold in the diced apples so they’re fully coated.
Step 5: Bake
Pour the batter into the prepared pan, spreading evenly. Sprinkle the remaining granulated sugar on top for a sweet, crackly crust. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Let the cake cool completely in the pan before slicing, allowing the apple juices to settle for the best texture.
