French Sweet Custard Apple Cake

Pat Duran

By
@kitchenChatter

This recipe from America's test kitchen. If you microwave the apples until they are bendable but not completely soft when cooked, but if snaps in half, it's too firm. Cook for 30 seconds more and test again.When Pre cooked this way,an enzyme is involved,called pectin methylesterase(PME).As your cake batter's temperature climbs and lingers between 120^-160^,the (PME)is deactivated at temperatures above 160^. A 3 minute zap in the microwave brings the apples to 180^ -high enough to permanently kill any activity of the PME- so the precooked fruit emerges fully soft in the finished cake.


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Comments:

Serves:

8 to 10

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1 1/2 lb
granny smith apples, peeled, cored, cut into small pieces
1 Tbsp
calvados, or apple brandy or white rum or omit
1 tsp
lemon juice, fresh
1 c
plus 2 tablespoons all purpose flour
1 c
plus 1 tablespoon granulated sugar
2 tsp
baking powder
1/2 tsp
salt
1 large
egg-plus 2 more large yolks
1 c
vegetable oil only
1 c
whole milk
1 tsp
vanilla extract
garnish
with sifted powdered sugar,optional

Directions Step-By-Step

1
Adjust oven rack to lower-middle and heat oven to 325^. Spray a 9-inch springform pan with vegetable spray. Place pan on a rimmed baking sheet lined with foil. Place chopped apples into microwave safe place for about 3 minutes. Toss apples with the Calvados and lemon juice and set aside to let them cool for at least 20 minutes.
2
In a medium bowl whisk 1 cup only of the flour, only 1 cup of the sugar,baking powder, and salt.
In a second bowl, whisk the egg, oil, milk and vanilla together until smooth.
3
Add dry ingredients to wet ingredients and whisk until just combined.
Transfer 1 cup of batter to another bowl and set aside.
4
Now to the large bowl of batter add the 2 extra egg yolks and whisk to combine.
Using a spatula, gently fold in the cooled apples. Evenly spread batter in the prepared pan to the edges, gently pressing on apples to make a compact layer and smooth surface.
5
Whisk remaining 2 Tablespoons flour into the 1 cup of reserved batter. Pour over batter in pan and spread evenly to pan edges and smooth surface. Sprinkle remaining Tablespoon of granulated sugar evenly over cake.
6
Bake until center of cake is set and toothpick inserted in center comes out clean and top is golden brown, about 1 hour and 15 minutes. Transfer pan to wire rack; let cook for 5 minutes. Run knife around sides of pan so top does not crack as it cools completely, 2 to 3 hours.
Dust lightly with powdered sugar, cut into wedges and serve.
7
Note:
Adding the extra flour creates a tender airy top.
Adding the 2 extra yolks creates a creamy, dense custard bottom.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: French