French Apple Cake with Apricot Glaze
Submitted by VEL
French apple cake topped with Granny Smith apples, a brown sugar-cinnamon crumble, and a glossy apricot glaze. A bakery-worthy dessert with a tender crumb.
YIELD
1 cakePREP
20 minCOOK
40 minREADY
60 minThis French-style apple cake piles Granny Smith apples on a tender batter, blankets them with a brown sugar and cinnamon crumble, and finishes everything with a glossy apricot glaze that makes it look like it came from a patisserie window.
The batter is intentionally lean, using just margarine and skim milk, so the apples stay the star. Pulse the dry ingredients into the wet in a food processor just 3-4 times. Overworking develops gluten and turns the cake tough instead of tender.
That apricot glaze is a French bakery trick worth learning. Apricot jam heated with lemon juice and water, then strained, creates a clear, shiny coating that seals in moisture and adds a subtle fruity sweetness. Brush it on only after the cake has cooled completely, or it slides right off.
Kitchen Tips
- Use tart Granny Smith apples; sweeter varieties turn mushy and make the cake soggy
- The cake is done when a skewer comes out clean, start checking at 30 minutes
- Strain the apricot glaze through a fine mesh sieve so you get a smooth, clear finish with no chunks
- Store at room temperature under a dome; refrigerating dries out the crumb
Variations
- Use fresh pears instead of apples for a French pear cake variation
- Add a handful of sliced almonds to the crumble topping for extra crunch
- Swap the apricot glaze for a raspberry jam glaze if you want a bolder fruit flavor
Ingredients
Directions
Method: Preheat oven to 350# F.
Spray a 9” x 12” baking dish with a nonstick spray Cream margarine with sugar.
Beat in egg. Sift together dry ingredients into egg mixture alternating with milk and vanilla.
In food processor, pro egg with sugar until well mixed.
Add margarine and process and then milk.
dry ingredients into processor and pulse 3 or 4 times, just until mixed.
( wash processor - reserve for next step.) Spread batter evenly into prepare dish.
Top with fruit.
Mix topping ingredients together in food processor or mixe Dot over top of cake.
Bake 30 to 40 minutes or until skewer comes out clean Cool completely.
For glaze, heat together apricot jam, lemon juice and water.
Strain into s saucepan or glass measuring jug.
Heat on top of stove or in microwave unti boiling and slightly reduced.
If reduced too much, add a bit more water onto completely cooled cake with pastry brush.
Comments
