28 Aug French Apple Cake
3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (I used
Honeycrisp but you can use
any variety), peeled, cored,
and diced in 2-inch pieces.
2 large eggs
3/4 cup granulated sugar
3 tablespoons dark rum
1/2 teaspoon vanilla extract
8 tablespoons of margarine,
melted, and cooled to room
Confectioner’s sugar, for
What’s Rosh Hashanah without a
delicious apple cake served for dessert.
Try this version for a light and yummy
apple cake – you’ll keep going back to
it year after year. Preheat oven to 350
degrees. Spray an 8-inch round cake
pan with baking Pam. In a small bowl,
combine flour, baking powder, and
salt. In a larger mixing bowl whip
eggs until they are light and frothy.
Add sugar and mix until just
combined. Add rum and vanilla, and
mix until everything is incorporated
and sugar is mostly dissolved. Next pour in about half the flour mixture. Mix until just
incorporated. Add half the melted margarine and mix. Repeat with remaining
margarine and flour. Finally, add apple chunks and fold in gently with a spoon or
spatula. Bake for about 55-65 minutes or until toothpick inserted into center comes
out clean, or with just a few moist crumbs. Let cool, in the pan, on a baking rack.
Once cooled, slide a knife around the edges of the cake and invert to remove
completely from the pan. Invert again so the cake is top-side up, and dust with
confectioner’s sugar before serving. Enjoy.