A September Delight as We Transition from Summer to Autumn
This has easily been my favorite recipe ALL YEAR. I find myself making it when I am stressed. I whip it together right before an impromptu dinner guest if I have not planned for something properly. I turn it into healthy muffins. This Spiced French Apple Cake is divine with morsels of tart apples nestled into a tender, buttery, rum-vanilla fragranced cake. It is the essence of simple perfection.
While I used an all-purpose gluten-free flour blend, I can tell you that it works up perfectly with standard all-purpose white wheat flour, as well. I urge you to make it as often as possible this month, and, while you’re at it, as often as you please.
Wishing you a joyful, peaceful transition from summer to autumn!
Spiced French Apple Cake
- 1 9-inch cake pan or springform cake pan
- 2 large granny smith apples chopped into tidbits
- 1/2 cup butter, room temperature your preference of salted or unsalted
- 1/2 cup granulated sugar coconut sugar is an excellent 1:1 swap
- 3 tbsp pure rum-based vanilla extract alternatively, you can use 3T of rum and 1/2 tsp of vanilla bean paste
- 2 large eggs
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1 cup all-purpose flour or your favorite 1:1 flour
- 1/8 cup granulated sugar to sprinkle before baking (do not use powdered)
- Preheat your oven to 350F and set your oven rack in the middle of your oven. Grease a 9-inch baking pan with butter or nonstick spray. If you're using a regular cake pan, you may want to use a circle of parchment paper.
- Peel, core, and chop your apples and set to the side.
- In a medium bowl, whisk together all dry ingredients: flour, baking powder, spices, and salt.
- Cream together the butter and sugar. Add the vanilla extract. Gradually add the eggs, one at a time.
- When mixture is smooth, gradually add dry ingredients, one-fourth at a time. Once it is completely mixed, fold in your apples.
- Spoon the batter into the prepared pan and gently level the top of it. Sprinkle with the remaining granulated sugar. Bake for approximately 40 minutes, or until the cake is golden and a toothpick inserted into the center will come out clean.
- Loosen the edges and remove the cake carefully. Allow the cake to cool for 20 minutes on a wire rack before serving. This cake is divine served solo, but may be served with a side of Chantilly cream if desired.