This easy to make delicious French Apple Cake has a custardy base filled with apples and a cake-like topping.
French Apple Cake
- baking powder & a pinch of salt
- vanilla extract
- Pazazz apples
With such few ingredients and simple ingredients, quality is key here! Real butter, real vanilla extract (no imitation stuff here), and of course the perfect apples are a total must.
What Apples To Use In French Apple Cake
French apple cake has a high apple to cake ratio, so using the correct type of apples is key here. There are lots of apple varieties out there, but when it comes to baking, Pazazz are my favorite. They are a descendant from Honeycrisps, but a unique blend of sweet and tart flavors and an amazing crunch. Pazazz hold up well when cooked and don't turn into a mushy mess. I also love that Pazazz are grown sustainable by family orchards across the United States. I find these gorgeous ruby-red apples at my local Kroger and Meijer.
French Apple Cake is delicious served either warm or cold. It can be made a day ahead and kept in the fridge until ready to serve, or be made the day of and served warm (with a scoop of ice cream!). I love the idea of baking up this hassle-free cake on Christmas morning, while everyone is opening up presents, and then serving it for a special holiday brunch.
French Apple Cake with Pazazz Apples
- 6 tablespoon butter room temperature
- ⅔ cup sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 ⅓ cups flour
- 4 teaspoon baking powder
- pinch of salt
- ½ cup milk
- 6 Pazaaz apples peeled and cut into ½-inch pieces
- 10 tablespoon butter
- ¾ cup sugar
- 2 eggs
- 4 oz sliced almonds
- confectioner's sugar for topping
- Preheat oven to 400 degrees F. Grease a 10-inch springform pan and set aside.
- Add butter, sugar, eggs, vanilla, flour, baking powder, salt, and milk to a large mixing bowl or the bowl of a stand mixer. Use a hand mixer (or paddle attachment if using stand mixer) and beat on medium-low speed until all of the ingredients are incorporated. Fold in apples.
- Transfer batter to prepared pan and bake for 20 minutes. While cake is in the oven prepare the topping but heating butter and sugar in a medium saucepan over medium heat. Remove from heat and let cool 10 minutes. Once slightly cooled, whisk in eggs.
- After 20 minutes, remove cake from oven and pour topping evenly over cake. Return to oven and bake 20 more minutes. Sprinkle sliced almonds and bake for 3-5 minutes, or until almonds just begin to turn golden.
- Remove cake from oven and let cool 15 minutes before removing from springform pan. Cake can be served warm or cold. To serve cake cold, let cool completely then chill in the refrigerator for at least 4 hours or overnight.
- Store cake, covered, in the fridge for up to 3 days.
This post is sponsored by Pazazz. All text and opinions are my own.