This fabulous recipe comes from Sarah at The Sugar Hit Blog
Sarah tells of her fabulous stay in France when she was just 15. This recipe gem was inspired from her trip and her stay in a Chateau in the Normandy region (famous for apples)! Enjoy….
French Apple, Vanilla & Rum Cake
Buttery, heavenly, dense, delicious apple cake, scented with vanilla and rum.
Author: Sarah Coates
For the apples:
3 medium granny smith apples (or whatever kind you like)
1 tbsp caster sugar
pinch of cinnamon
1 tsp rum
For the cake batter:
1 + ½ sticks (150g) butter
½ cup (110g) caster sugar
1¼ cups (185g) plain flour
¾ cups (85g) almond meal
1 tbsp baking powder
2 tbsp rum
1 tsp vanilla bean paste or extract
¼ cup milk
⅓ cup whole almonds, chopped
Sugar, to decorate
Preheat the oven to 375F/180C and grease a 9 inch/22cm springform cake tin.
Peel and core the apples, then quarter them and slice them into thickish pieces.
Toss the pieces with the sugar, cinnamon and rum and set aside while you prepare the batter.
Cream together the butter and sugar, until they are light and fluffy, then add the eggs and beat them in well.
Add the remaining ingredients to the bowl and slowly mix or fold until everything is well combined. The batter will be very thick.
Scrape 2 thirds of the batter into the greased cake tin, and spread it evenly over the base (it will seem like there’s not enough, but there is).
Scatter the apples evenly over the cake mix, and then dollop over the remaining batter in a haphazard way.
If some apple pokes out, that’s great. Scatter over the chopped almonds and bake for 40-45 minutes or until a skewer inserted comes out without any raw batter clinging to it.
Leave to cool for at least 10 minutes in the tin, before carefully unmolding it and scattering over a little sugar to decorate.
This is best served warm.