Sweet, tender apples. Moist, buttery cake. This French answer to coffee cake is absolutely perfect in its simplicity. Perfect for brunches as a sweet course, or as a crowd-pleasing dessert.
- 8 tablespoons - unsalted butter
- 3 - medium apples, combine sweet and tart such as Granny Smith or Honey Crisp
- 1 cup - all-purpose flour
- 1 teaspoon - baking powder
- 1 teaspoon - fine salt
- 2 - large eggs, at room temperature
- 3/4 cup - packed light brown sugar
- 1/4 cup - Apple Cider or MRDC Honey Whiskey
- 1 stick - butter
- - Powdered sugar, for serving
9 to 12
9 to 12
- Arrange a rack in the middle of the and heat oven to 350ºF. Meanwhile, coat an 8-inch round cake pan with cooking spray or butter, then line the bottom with a round of parchment paper. Melt 1 stick (8 tablespoons) unsalted butter. Peel, core, and dice 3 apples.
- Whisk 1 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon fine salt together in a medium bowl.
- Whisk 2 eggs in a large bowl until fluffy. Add the melted butter, 3/4 cup packed light brown sugar, 1/4 cup Cider and 1 teaspoon vanilla, and whisk to combine. Add the flour mixture and stir with a wooden spoon or rubber spatula until just combined. Add the apples and fold until just combined.
- Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool for 15 minutes before carefully removing from pan (loosen the sides by running a thin knife around the edge if needed first). Dust with powdered sugar and serve.