Before I reflect on this French Apple Cake made with magical Pink Pearl apples, I just have to say that this is the first time in over three years, where I have had a moment in the evening to be alone. To write. To have a glass of bubbly and eat my cake and get a little lost in thought. Baby Hettie Rose is asleep, toddler Layla Lion is snoozing, husband Ramin is hiking in the High Sierras and Little Bean, my Cairn terrier pup, is camped out in the girl’s room. So it’s just me….wow…what a strange and wonderful feeling…

When American recipes refer to “French Apple Cake” I think they are really referencing: Gâteau Breton Aux Pommes which originates from Breton (Brittany) on the west coast of France where apples are grown and cidre is made! There are various versions of this cake, some where the apples are caramelized beforehand, and others that have the custard consistency of quiche and there are varying degrees of effort as well.

This recipe, which is slightly Americanized, is a blend of both worlds because there is a batter within a batter giving the cake two consistencies: custardy and cake-y. The apples are not caramelized ahead of time but softened in the microwave as per Cooks Illustrated recommendation. A little calvados is added too for extra kick (yum, yum!)

Layla is my Alice in Apple Land. There is something about picking an apple straight from the tree, biting into it, puckering up from the tart-sweet juice and seeing the surprising magenta flesh that is just really fun for her (and for me too, I’m not that old). This apple, if you haven’t read my previous Pink Pearl recipes, is the perfect apple. Regardless of the incredible pink flesh, I just don’t think there is an apple out there that tastes better or bakes better. Go ahead, that’s a challenge, tell me I’m wrong!

Let’s be clear, when you bake with a toddler, you are only there as an enabler. Your job is to help them get more sugar into their mouths. The egg cracking, mixing and measuring is only entertaining for so long. If there’s no sweet spoon to lick or sticky bowl to run a finger through, then they are done. Luckily this recipe satisfied Layla’s sugar demands and she especially enjoyed sifting the powdered sugar over the top and over her hands and then licking it off.

I used a 10-inch springform pan, but an 9-inch would have been preferable. It would have added a little extra height. That being said, it was still the perfect slice. And since this cake is somewhere in between a coffee-cake and a torte it tasted equally delicious with a cup of coffee or a glass of champagne.

Pink Pearl Apples got your interest? Here are some recipes from the past:

Pink Peppercorn Pork Chops with Pink Pearl Apples and Lemon Thyme

Wild Watercress Salad with Pink Pearl Apples and Shaved Fennel

Pink Pearl Apple Galette h

Pink Pearl Apple: Tarte Fine Aux Pommes

Pink Pearl Apple Cups with Fromage Blanc

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    French Apple Cake

    Ingredients

    • 2 pounds Pink Pearl Apples (about 5 large apples, peeled, cored and sliced ⅛ inch thick
    • 2 tablespoons Calvados or Rum
    • 1 teaspoon lemon juice
    • 1 cup + 2 tablespoons all-purpose flour (divided)
    • 1 cup + 2 tablespoons granulated sugar (divided)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 eggs
    • 2 egg yolks
    • 3/4 cup vegetable oil
    • 1 cup half-half
    • 2 teaspoons vanilla extract
    • Powdered sugar for decoration
    I adapted the Cooks Illustrated Recipe for French Apple Cake and used it as a base. But I like using Half-Half better than milk for this kind of cake and I splurged on a an extra splash of calvados. I also added a little more sugar to the topping. And I cut the oil from 1 cup to 3/4's cup as I didn't think it needed that much.
    Adjust oven rack to lower-middle position and preheat oven to 350F. Spray a 9-inch springform pan with non-stick cooking spray and place it on a rimmed baking sheet.
    Put the apple slices into a large bowl and cover with a plate, and microwave until the apples are bendable, about 2 minutes. Toss the apples with Calvados and lemon juice and let cool.
    In a medium bowl, whisk together 1 cup of the flour, 1 cup of the granulated sugar, baking powder, and salt.
    In a large bowl, whisk together the whole egg, oil, milk, and vanilla extract until smooth. Add the dry ingredients and whisk until just combined. Transfer 1 cup of the batter to a separate small bowl and set aside.
    Add the egg yolks to the remaining batter in the large bowl and whisk to combine. Using a rubber spatula, gently fold in the cooled apples. Transfer the batter to the prepared panand spread the batter evenly to the pan edges.
    Whisk the remaining 2 tablespoons of flour into the reserved batter. Pour over the batter in the pan and spread evenly to the pan edges and smooth the surface. Sprinkle the remaining 2 tablespoon granulated sugar evenly over the cake (very important, this gives a nice little crust to the cake).
    Bake until the center of the cake is set, a toothpick inserted in the center comes out clean and the top is golden brown, about 55 minutes. Transfer the pan to a wire rack and cool for 5 minutes. Run a paring knife around the sides of the pan and cool completely, 2 to 3 hours. Dust lightly with powdered sugar before serving.