![]() ![]() Next, I added the remaining 2 Tablespoons of flour to the reserved batter. Then, I poured the batter into a 9-inch springform pan that I had buttered and lined with parchment paper. I gently folded the apples that had now cooled into the batter. Finally, I added two egg yolks to the remaining batter, and whisked it to combine everything. ![]() Then, I removed 1 cup of the batter to a separate bowl, and set it aside. I added the flour mixture to the milk mixture, and whisked it just until it was combined. In a larger bowl, I whisked together the vegetable oil, milk, 1 egg, and vanilla extract until it was smooth. Then, I tossed the apples with Calvados and lemon juice, and let them cool while I prepared the batter.įor the batter, I whisked together 1 cup of flour, 1 cup of granulated sugar, the baking powder and the salt in a small bowl. I placed the apples in a pie plate, covered it, and microwaved the apples until they were pliable and slightly translucent. Then, I cut each apple into 8 wedges, and sliced the wedges ⅛-inch thick crosswise. I could have used dark rum instead of the Calvados.įirst, I peeled and cored the apple. I used the following ingredients: Apples, Calvados, lemon juice, flour, sugar, baking powder, salt, vegetable oil, milk, eggs, and vanilla extract. I saw this cake prepared on an episode of America’s Test Kitchen some time back, and was again reminded of it when Susan gave me the Cooks Illustrated All-Time Best French Recipes for Mother’s Day. Judging from how quickly the cake disappeared, I was right! I made the Master Taste Tester some more vanilla ice cream, and thought that this French Apple Cake would be a perfect accompaniment. With or without the scoop of the vanilla ice cream on the top, it tastes incredible. French Apple Cake is moist and flavorful with just the right amount of sweetness to counter the tart apples. ![]()
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