Apple cake- 1/7/10
Since I just came back from Las Vegas and enjoyed so much the pastries of Francois Payard I decided to bake something it his newly cookbook "Simply sensational Desserts". I choose a really simple Apple cake to make so I can enjoy it with a hot cup of coffee. Francois Payard's father created this recipe 25 years ago and apparently he still sells on hundred of these apple cakes a day from his shop in Nice. So I thought if he sells these apple cakes like hot cakes then they must be pretty good.
The cake turned to be so good...
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The apples, raisin and rum makes the cakes moist and so delicious!
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Close look at the apple cake.
You can tell on this picture how moist this cake is. This cake will keep in the refrigerator for a week or a few days on the counter top.
For sure I am going to have it for breakfast for the next few days and I am looking forward to do so...
Preparation work..
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Ingredients: for 10 to 12 servings 1/3 cup raisins 3 tablespoons dark rum, such as Myers 1 cup of flour 3/4 teaspoon baking powder 8 tablespoons all butter ( 1 stick) 1 cup confectionner's sugar 3 large eggs 2 large apples such as Fuji, peeled and cored |
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Bring a small pan of water to a boil and add the raisins. Boil them for 1 minute. |
Drain the raisins and repeat the process. Drain the raisin a second time and set aside. Sift the flour with the baking powder and set aside. |
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In a separate bowl mix the butter (softened) + confectioner sugar and beat at medium speed. Add 1 egg at a time until well mixed.
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Next, Add the raisin and rum into the batter and mix together. |
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Add the flour and baking powder to the batter and mix well. |
Cup the apples into small slices (12 per apples) |
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Pour half of the batter into a 8 1/2 loaf pan. Line the apples on top of the batter and pour the remaining batter of top of the apples. |
Smooth out the top of the top of the batter. Put the pan in a preheated oven at 325 degrees and bake for 60 minutes. |
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Freshly out of the oven! |
Inverting the cake on a cooler rack. |
Filed as: Cake/cookies
