French Apple Cake...with Rum!

I love making apple pies. Every year for my birthday I spend a day finding orchards to visit and picking up apples for my yearly pie making day. I like to make up several, baking some and freezing others raw to bake later in the year. But sometimes it's nice to try something new with an old favorite. While there may be nothing more American than an apple pie, this French Apple Cake is quickly becoming my favorite.

I originally found this recipe on foodgawker. If you've never been its worth a good look. They have a ton of recipes, all beautifully illustrated. I go there for inspiration often. But I can never leave well enough alone, so this is my version of this decadent dessert.

Ingredients:

• 3/4 cup unbleached flour
• 3/4 teaspoon baking powder
• pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground clove
• 4 large apples, peeled and cut into slices
• 2 large eggs at room temperature
• 3/4 cup sugar
• 2 1/2 tablespoons dark rum
• 1 teaspoon vanilla extract
• 1 stick melted butter

Directions:

1. Preheat the oven to 350 degrees.
2. Prepare a spring form pan, brushing the sides with oil/butter and line with parchment paper, a deep dish pie plate may work as well.
3. Mix the baking powder, flour, salt, cinnamon, and clove in a small bowl.
4. Arrange the cut the apples in the prepared pan.
5. Whisk the eggs in a bowl, once they are frothy add the sugar and cream both together until they are pale.
6. Add the vanilla extract and the rum and mix well.
7. Slowly add the melted butter while whisking. Using a counter top mixer for these steps makes the process very easy.
8. Slowly add the dry ingredients and blend until well incorporated.
9. Spoon over apples in pan and tap to even out mixture. For a more elegant look, slice an additional apple thinly and arrange over top.
10. Bake in 350 degree oven for about 40 minutes. Test with a skewer or a knife, if it comes out clean the cake is cooked. Cool completely before removing from pan.

Top with fresh whipped cream and enjoy!

We loved this recipe so much that I am in process of making it for a second time this week. The first cake disappeared in less than 24 hours! Give it a try and let me know how it turns out!

Until next time!