If you’re anything like me and believe that baking should be a meditative ritual, you will fall in love with this French apple cake. Unlike its towering, heavily frosted American cousins, the Gâteau aux Pommes (apple cake) is humble, dense with fruit, and shockingly simple.
The secret is the batter: it uses very little flour and relies on a lengthy whisking process to incorporate air, giving the final product a tender, almost custardy texture. The apples are not just an addition; they are the star. This is a cake that tastes better the day after it’s baked, making it the perfect treat to set aside for a slow morning coffee or a delicious goûter.
Ingredients
- 3 medium eggs
- 1/2 cup granulated sugar, plus 1 tbsp for sprinkling
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup melted butter (cooled slightly)
- 3 large, firm apples (such as Honeycrisp or Granny Smith), peeled, cored, and sliced thinly
- Optional Glaze: 2 tbsp apricot jam or honey, warmed
Instructions: Whisking Your Way to Perfection
- Prepare Your Ritual Space: Preheat your oven to 350°F (175°C). Butter and flour a simple 8-inch springform or round cake pan.
- The Whisking Meditation: In a large bowl, whisk the eggs and 1/2 cup of sugar together until the mixture is pale yellow and slightly thickened. This takes about 3-5 minutes by hand and is where the magic happens! Don’t rush this step.
- The Dry and Wet: Sift the flour, baking powder, and salt into the egg mixture. Gently fold them in until just combined. Next, fold in the melted butter and vanilla extract. The batter will be thin—this is exactly how it should be!
- Apple Overload: Add all of the sliced apples into the thin batter. Use a spatula to gently coat every piece of apple. The ratio of apple-to-batter should look overwhelming.
- Bake with Intent: Pour the mixture into your prepared pan. Sprinkle the remaining 1 tbsp of sugar over the top. Bake for 40-50 minutes. The cake is done when a toothpick inserted into the center (hitting mostly batter, not just apple) comes out clean.
- Cooling and Glazing: Let the cake cool in the pan for 10 minutes before releasing the sides. If you like a glossy top, gently brush the warm apricot jam or honey over the cake while it’s still warm.
Slow Living Tip: This cake is best enjoyed slightly warm or at room temperature. Serve it simply, dusted with a little powdered sugar, next to a strong espresso and a good book. Enjoy the fruits of your labor!
