, ,


I think this is my favorite apple dessert recipe and I am sure it will become one of yours too once you try it. It is based on a traditional recipe from Normandy, which is famous for its cream, butter, apples and cider. Try the cake with a glass of Calvados, an apple brandy from Normandy. A perfect pairing. This is a delicious moist and rustic apple cake, definitely more cake than tart.  It can be served warm or at room temperature with whipped cream or vanilla ice cream. The cake will keep for about 2 days at room temperature, (mine never lasts that long, but maybe you have more willpower than me). I find that it is best with a variety of apples, use whatever you have on hand and if you have some tart and some sweet, the better tasting the end result will be.

IMG_7038 IMG_7040 IMG_7041 IMG_7042 IMG_7043


3/4 cup / 90 g Flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples
2 large eggs
3/4 cup / 150 g sugar
3 tablespoons dark rum
1/2 teaspoon vanilla extract
8 tablespoons (1 stick) / 125 g sweet butter, melted and cooled


Preheat the oven to 180 C / 350 F
Butter a 20 cm / 8 inch springform pan
Whisk together the flour, baking powder and salt
Peel and core the apples and cut into 2,5 cm / 1 inch cubes
Beat the eggs in a medium bowl until foamy
Add the sugar, rum and vanilla
Whisk in half the flour then half the melted butter
When well mixed add the remaining flour and butter
You should have a smooth, thickish batter
Fold in the apples until all are coated with batter
Pour the mix into your pan
Place in the oven for 50 to 60 minutes or until the top is golden brown
Transfer to a rack and allow to rest 5 to 10 minutes
Carefully run a knife around the edges of the cake and open the springform pan and remove
Allow the cake to cool completely if you wish to remove the base of the pan ( I usually do not remove it)