French Apple Cake

When you go on vacation and your neighbor picks up the mail, you could bring them a souvenir or you could bake them a thank you cake. Needless to say, the latter is my easy way out!

I made this cake for Thanksgiving for them and was informed they only had slivers as their guests made short shrift of the rest. Now they have the whole enchilada for themselves!

Taking inspiration from a fellow blogger, I cream butter, sugar, eggs, vanilla, sherry and flour. Sliced apples are folded in and the rustic cake bakes. An enticing aroma wafts through the house. Rosa and Rolf should be pleased.

FRENCH APPLE CAKE

Adapted from Once Upon A Chef

Serves 6-8

2 Gala or Fuji Apples

1/2 cup Butter, at room temperature

1/2 cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

3 tablespoons Sherry

1 cup all purpose Flour

1 teaspoon Baking Powder

1/4 teaspoon Kosher Salt

Confectioner's Sugar

Butter a round 9" cake pan. Line the bottom with parchment paper.

Whisk flour, baking powder and salt in a bowl.

Peel, core and slice apples into 1/4 inch slices. 

Heat oven to 350F/180C.

Cream butter and sugar till light colored, 3-5 minutes. Use a stand mixer or handheld one....both work well.

Add eggs one at a time, beating well between additions. 

Tip vanilla and sherry into batter and whiz till mixed. 

Gradually spoon in flour mix. 

Scrape down the sides of the bowl often.

Drop apples into the batter and mix gently. 

Spoon the batter into prepared cake pan. The top should be craggy and rustic, not smooth.

Dust the top of the cake with 1 tablespoon of sugar.

Bake for 45 minutes. 

Cool cake on a wire rack for 5 minutes. 

Use a wide spatula to lift the cake out of the pan. Or gently invert it right side up, onto a platter. 

Dust liberally with confectioner's sugar. 

Enjoy a slice....or two!

I drop off the cake to shrugs and smiles....shrugs because they said it was no big deal to pick up mail....smiles because cake will do that to you...especially this one!

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