Gâteau aux pommes et cannelle – French apple cake with cinnamon Recipe
This simple French apple cake is moist, full of fruit and scented with cinnamon. It’s a bit like a Polish apple pie, but without the shortcrust base – everything is mixed in one bowl like a classic butter cake. In France, bakes like this often appear at Sunday afternoon family gatherings.
Prep Time
25 min
Cook Time
40 min
Total Time
65 min
Servings
8
Ingredients
- apples medium, preferably slightly tart - 4 piece
- wheat flour - 200 g
- sugar - 150 g
- egg size M - 3 piece
- butter melted and cooled - 120 g
- baking powder - 2 teaspoon
- ground cinnamon - 1.5 teaspoon
- milk - 60 ml
- vanilla extract or vanilla sugar - 1 teaspoon
- salt - 0.25 teaspoon
- icing sugar for dusting after baking, optional - 1 tablespoon
Main Ingredient:
apples
Preparation
- Preheat the oven to 180°C (top and bottom heat). Grease a round 24 cm cake tin with butter and line the base with baking paper.
- Peel the apples, remove the cores and cut into thin slices or small cubes. Set aside.
- In a large bowl, mix the flour, baking powder, salt and 1 teaspoon of cinnamon.
- In another bowl, beat the eggs with the sugar using a mixer for 3–4 minutes, until the mixture is pale and slightly fluffy.
- Add the melted, cooled butter, milk and vanilla extract to the eggs. Briefly mix to combine.
- Add the dry ingredients to the wet and mix with a spatula or spoon just until combined and no dry flour is visible. Do not overmix.
- Add most of the apples to the batter (reserve a handful of slices for the top) and gently fold in so they are evenly distributed.
- Pour the batter into the prepared tin and smooth the top. Arrange the remaining apple slices on top in any pattern you like.
- Sprinkle the top with the remaining cinnamon (0.5 teaspoon). Place the tin in the oven and bake for 35–40 minutes, until the cake has risen and browned and a skewer inserted in the centre comes out clean or with a few moist crumbs.
- After baking, remove the cake from the oven and leave for 15 minutes. Then remove from the tin, peel off the paper and leave to cool completely on a wire rack. Before serving, you can dust with icing sugar.
Storage
In fridge:
3 days
Freezing:
Yes
Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. For the best texture, bring chilled slices back to room temperature or warm briefly in a low oven before serving.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
