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autumn apple cake - french approach
Prep Time40 minutes
Cook Time45 minutes
Servings: 9
ingredients:
for the cake:
  • 125 g butter
  • 100 g sugar (fine & white)
  • 1 packet vanilla sugar
  • 1 tsp ready-to-use spice mix (cinnamon, coriander, caraway, nutmeg, ginger, cloves - all ground)
  • a pinch of salt
  • 3 eggs (size M)
  • 50 ml whipping cream (32%)
  • 125 g all-purpose flour
  • 1 packet baking powder
for the filling:
  • 400 g Boskoop apples (net weight - peeled, trimmed, thin slices (1-2 mm) - start with about 600 - 650 g whole apples)
for the topping (while baking):
  • 2-3 tbsp brown sugar (optional)
for the topping:
  • 85 g icing sugar
  • 30 ml whipping cream (32%)
  • ¼ tsp vanilla extract
  • ½ tsp ready-to-use spice mix (cinnamon, coriander, caraway, nutmeg, ginger, cloves - all ground)
equipment:
  • baking tin (22 x 22 cm)
  • baking parchment
  • hand-held electric mixer
how to:
  • Line the baking tin with baking parchment - crosswise.
  • Peel & trim the apples - cut them into thin slices (1-2 mm). Set aside.
  • Preheat the oven to 160° C fan.
  • Mix white sugar, vanilla sugar, salt & spice mix.
  • Mix flour & baking powder.
  • Mix butter and sugar mix with the handheld electric mixer until creamy.
  • Add the eggs and mix ...
  • Add the whipping cream ... & mix.
  • Add the flour mix & mix.
  • Fold the apple slices into the cake batter & pour into the baking tin.
  • Sprinkle the brown sugar on top (optional).
  • Bake in the preheated oven at 160° C fan for 40 min. Let it rest for another 5 min w/o heat & fan.
  • Let the cake cool down.
  • Mix icing sugar & spice mix. Add whipping cream & vanilla extract. Mix with a spoon. Sieve if necessary to eliminate sugar lumps.
  • Add icing on top of the cake - as much as you like.
Notes
Apples: you may also work with less apples (about 300 g) or try some more (max 500 g). There is a risk that the cake will collapse if you use too much apple. You may also work with another type of apples than Boskoop.
Brown sugar: You may omit the brown sugar & rely only on the icing.
Icing: You may omit the icing layer & rely only on the brown sugar.
After the baking session the cake is soft & fluffy. You may store it covered on the kitchen counter for 1 day. When storing the cake in the fridge it'll get more solid and juicy.
Sorry: no experience with freezing!