French Apple Cake Recipe | Yummly

French Apple Cake

BROWN EYED BAKER(8)
patricia hartmire: "really great. moist and delicious" Read More
13Ingredients
105Minutes
440Calories
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Ingredients

US|METRIC
  • 1 1/2 pounds Granny Smith apples (about 4 large apples, peeled, cored, cut into 8 wedges, and sliced ⅛ inch thick crosswise)
  • 1 tablespoon calvados (apple brandy or white rum)
  • 1 teaspoon lemon juice
  • 1 cup flour (all-purpose, divided)
  • 1 cup granulated sugar (divided)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 2 egg yolks
  • 1 cup vegetable oil
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • powdered sugar (for dusting)
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    NutritionView More

    440Calories
    Sodium11% DV270mg
    Fat42% DV27g
    Protein8% DV4g
    Carbs16% DV47g
    Fiber8% DV2g
    Calories440Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat3g15%
    Trans Fat0.5g
    Cholesterol75mg25%
    Sodium270mg11%
    Potassium150mg4%
    Protein4g8%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate47g16%
    Dietary Fiber2g8%
    Sugars33g66%
    Vitamin A4%
    Vitamin C8%
    Calcium10%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    patricia hartmire 10 months ago
    really great. moist and delicious
    Sana R. 2 years ago
    Simply delicious and amazingly easy to make. Tastes like something from a gourmet bakery!
    Rosalie T. 3 years ago
    Easy. Delicious! Turned out perfect the first time
    Hillary T. 4 years ago
    Amazing everyone loves it, can exchange apples for pears or peaches, Orange juice instead of lemon juice, & add a dash of vanilla or almond extract
    N C. 5 years ago
    This is delicious I needed to bake it a bit longer as it was a bit soggy on the bottom (probably my apples). What I like about this is that is good for either dessert or a breakfast sweet. My guests asked to take the remaining cake home with them.
    carol g. 5 years ago
    Found some of the directions confusing-- it says to divide the flour and sugar but then tells you to put the cup in. Only later does it refer to the set aside flour and sugar. I am cooking it now, but want to know if i can make a second with remaining ingredients and freeze it-- Does it freeze well? I have now made the recipe three times. It really has a great flavor and I adapted it to include a non-apple , non-dairy version that is flavored with peaches and juice instead of apples and milk. I made this last version in two 8 inch square pans and used orange marmalade as a glaze between the layers. I made a vanilla frosting (using non dairy creamer instead of milk base) and added orange marmalade for flavoring. with a sprinkle of turbinado sugar on top It really is amazing that the base is so versatile. My husband's only criticism is that the cake was a little too dense. It was certainly moist!
    Ann J. 5 years ago
    this was a really really fabulous recipe. I did not have vegetable oil so i used coconut oil. " It tastes like it came from a gourmet restaurant". that was the comment of my guests. I will be making this again.
    Susan E. 5 years ago
    Click on the green box below the list of ingredients to get the full recipe with instructions. Scroll down to you get to the full recipe. I know it is there as I printed it out. The site will not let me leave just the message above I had to write 100 words or more...so If I decide to make this I will let you know if I liked it.

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