Menu: Béatrice's Red Kuri Soup / Chard-stuffed Pork Roast / Endives, Apples, Grapes / Marie-Hélène's Apple Cake

Next Photo »
Previous Photo «

5pm · Prepare the apple cake batter & start baking – Dessert

  • 8 T butter (1 stick) + a bit more for the cake pan
  • 3/4 cup AP flour
  • 3/4 t baking powder
  • 4 large apples (or 5 smalls)

Preheat the oven to 350F.

Cut butter into big chunks and add them into a small glass bowl.  Heat it in the microwave for about 30-45 seconds or so, until half of the butter chunks are melted.  Remove the bowl from the microwave, stir birskly until all the butter chunks are all melted.  Set the butter bowl aside.

Butter and flour the cake pan.  Whisk the flour and baking powder together in a small bowl.  Peel the apples, quarter, core, and then slice them into thin petals.

  • 2 large eggs
  • 3/4 cup sugar
  • 3 T dark rum
  • 1/2 t vanilla extract
  • a big pinch of salt

In a stand mixer fitted with the whisk attachment, beat the eggs and sugar until pale, foamy, and thickened.  When you see that the whisk begins to leave visible tracks in the batter as it beats, it’s ready.  Shouldn’t take more than a couple minutes.  Stop the machine, add the rum, vanilla extract, and salt.  Whisk again to combine.  Add the flour and turn the mixer on at the lowest setting to blend in the flour.  Just a few turns should do, the rest can be finished by hand.

Switch to rubber spatula, fold* in any flour clumps still visible in the batter.  When the flour is fully incorporated, pour in the melted butter and continue to fold until the batter is homogenous again.  Add the apple slices all at once, fold them in until all the apple chunks are coated with batter.  You don’t have to be so delicate here, this batter can take it.

*By folding I mean take your rubber spatula, scrape down under the batter from the side of the bowl toward the middle, then lift the spatula up. Turn the bowl a little, take the spatula and scrape under the batter again, and again toward the middle and lift.  Keep doing this, turning the bowl a little bit each time, until you come all the way around to where you started out, or until whatever you’re trying to add to the batter is completely incorporated into it.

In the end, you’ll have a cake batter that’s more apple-y than batter-y.  That’s how it’s supposed to be.  Pour the apple cake batter into the buttered/floured cake pan, pressing down gently to let the apple slices settle and level a bit.  You may tap the pan on the counter a couple times to let out big air pockets if there’s any.

Place the cake pan on a cookie sheet, then in the oven.  Set your timer for 1 hour.  (The cake should go into the oven at 5.30pm)

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

12 Responses to “5pm · Prepare the apple cake batter & start baking – Dessert

  • Bud Brett said:
    November 21st, 2010 at 2:21am

    Great website!

    I am an avid cook and have been following you for several months now. Your new site is wonderful. I cooked the pork roast and dessert tonight. I cut the apples just a little thicker and baked them a little longer and used a 17 year old Hirsch bourbon instead of the rum. It came out moist and nicely flavored with the bourbon. The pork roast was sensational! And easy to do. Now I am going to have to buy the book for sure.

    Thank you!

  • Britt said:
    January 7th, 2011 at 12:32am

    Dear Pim,

    I’m making this dinner tomorrow and wondering if firm pears would perform well in place of the apples in this cake?

    Thank you for your advice!

    • Lex Discman said:
      January 16th, 2012 at 3:48am

      Firm pears have less sugar in them than do apples or ripe pears, so add something sweet. Try apple sauce, cane sugar or agave syrup to sweeten the pears or stevia if you need it lite…I had cooking pears in my yard as a kid and enjoy the butter made from them, which can and was used as a ‘sweetener’ itself.  

  • Nico_anmart said:
    January 10th, 2011 at 1:24pm


  • maria said:
    January 13th, 2011 at 1:02pm

    Hi I’m writing from Greece and I would appreciate it if you could explain to me what the T or t in your receipe mean.I am not familiar with this type of measurement and I love your receipe.Help me do it

    • Anne Dettloff Keane said:
      January 15th, 2011 at 11:21pm

      T = Tablespoon
      t = teaspoon

      Thanks for the recipe Pim!

  • TwiceBakedTwins said:
    February 18th, 2011 at 12:54pm

    Hi Pim we are Judy&Joy the
    Twice Baked Twins” and are new to your blog. This instantly reminded us of our Nanas “Happy Day” apple cake recipe, not as beautiful as this one but just as delicious! We miss her! ck out our Nanas recipe on

  • Ameirah said:
    September 10th, 2011 at 1:06pm

    The apple cake is amazing brings back childhood memories. I actually can’t find my mom’s recipe ,  I will try this one and start from there. 

  • Kazuko said:
    September 26th, 2011 at 5:09pm

    I baked this last night for my friends.  We love it:))  It is so easy to make and so delicious.
    This is definitely a keeper!

    Thank you

  • Coco said:
    November 25th, 2011 at 6:34pm

    Gorgeous! Thanks for sharing the recipe. My husband loves apple cake. I can’t wait to try it. Coco from

  • Anonymous said:
    October 31st, 2012 at 2:33am

    can we make this without the egg? Does it come out well without egg?

  • Ruth Whetsel said:
    November 1st, 2013 at 5:48pm

    This cake turned out just as promised. Thank you. A real treat. I followed the directions without deviating this time, partly because of the nice way they were written I think! Next time I just might try calvados instead of rum, out of curiosity…. The flavour was so good as you have it. Thanks again. This cake makes me want to try doing the whole meal. Ruth Whetsel

Leave a Reply