French Apple Cake
A dense, almond-cream-based cake with crisp-tender apple layers and a deep, toasty flavor drawn from Calvados and a long bake. Every slice is moist, clean-cutting, and tastes unmistakably of Normandy.
Servings: 10 Slices
Ingredients
- 4 large apples 675g prepared; buy approximately 800–900g / 1¾–2 lb whole, peeled, cored, sliced about ¼ inch thick
- ½ cup butter room temperature
- ¾ cup granulated sugar
- 1 cup almond flour
- 2 large eggs room temperature
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 tablespoons apple brandy or dark rum Calvados
Instructions
- Preheat the oven to 375°F conventional (no fan). Butter an 8- or 9-inch cake pan and line the bottom with parchment.
- Peel and core the apples, then cut each into quarters. Trim the core from each quarter with your knife held at an angle, then slice each quarter into thin slices roughly ¼ inch thick. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, 2 to 3 minutes.
- Beat in the eggs one at a time, then add the vanilla extract.
- Mix in the almond flour until smooth.
- Whisk together the all-purpose flour, baking powder, and salt, then fold into the batter just until combined. Stir in the Calvados.
- Fold in the apples. The batter will be thick and should hold the apples suspended throughout.
- Spread the batter into the prepared pan and press it down flat, orienting most of the apple slices horizontally. Smooth the top.
- Bake at 375°F for 45 to 52 minutes, until the top is a deep, dark golden brown. Judge doneness by color rather than a skewer test — the high apple content keeps the crumb moist, so rely on that deep, toasty color as your cue.
- Remove from the pan and cool on a wire rack. Serve at room temperature, slightly warm, or cold. Crème anglaise alongside is classic.
Notes
Doneness cue: The top should be a deep, dark golden brown before you pull it from the oven. A pale or lightly golden top means the almond base is underbaked, even if a skewer reads clean.
Apple weight: Weigh the prepared apple slices and aim for 675g after peeling and coring. The word "large" varies significantly, so the scale is your most reliable guide here.
Almond extract: Optional but recommended at ⅛ teaspoon. It deepens the almond flavor without overpowering the fruit or the Calvados.
Storage: Keep covered at room temperature for up to 3 days. Freeze individual slices wrapped tightly for up to 2 months. Thaw at room temperature before serving.
Apple weight: Weigh the prepared apple slices and aim for 675g after peeling and coring. The word "large" varies significantly, so the scale is your most reliable guide here.
Almond extract: Optional but recommended at ⅛ teaspoon. It deepens the almond flavor without overpowering the fruit or the Calvados.
Storage: Keep covered at room temperature for up to 3 days. Freeze individual slices wrapped tightly for up to 2 months. Thaw at room temperature before serving.
Nutrition
Calories: 287kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 168mg | Potassium: 120mg | Fiber: 3g | Sugar: 25g | Vitamin A: 386IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg