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French Apple Cake


  • 3 granny smith apples
  • 1 tsp lemon juice
  • 130 + 16 g (1 cup + 2 tbsall-purpose flour divided
  • 220 + 14 g (1 cup + 1 tbswhite sugar divided
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 2 egg yolk
  • 250 ml (1 cuvegetable oil
  • 250 ml (1 cuwhole milk
  • Powdered sugar for dusting
  1. Preheat the oven to 350 Prepare a 23cm round baking pan with parchment paper. Grease with cooking spray. (It is preferable if you use a springform pan so it will be easier to remove the cake. I forgot that I own one, so I used a round baking pan.)
  2. Peel your apples. Cut into wedges and slice into about 1/8 cm each. Place in a bowl or shallow dish. Microwave on medium-high for about 3 minutes or until soft, but not mushy. Set aside to cool down.
  3. In another bowl, add 130g (1 cuof flour, 220g (1 cuof white sugar, baking powder and salt. Set aside.
  4. In another bowl, add milk, oil, whole egg. Add dry ingredients to this wet mixture and stir to combine well. Take 1 cup of this mixture and place in another bowl. Set aside.
  5. To the remaining batter, add 2 egg yolks and mix to combine. Gently mix the apples and transfer to the prepared pan. Set aside.
  6. To the bowl with 1 cup batter, add 16 g (2 tbsof flour and mix to combine. Pour this mixture over the batter in the baking pan.
  7. Evenly top with the 14 g (1 tbswhite sugar.
  8. Bake for 1 hour & 15 minutes or until a toothpick inserted in the middle comes out clean. Make sure to turn the pan halfway through baking.
  9. Remove the pan from the oven and let the cake cool in the pan for 30 minutes. Run a knife on the edges and transfer the cake to a cooling rack. Make sure to move the cake carefully as the cake is still soft. Cool completely for about 2-3 hours.
  10. Sprinkle the top of the cake of powdered sugar before serving
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