French Apple Cake

1 ½ pounds Granny Smith or baking apples

1 T. Brandy    

1 tsp. lemon juice

1 cup plus 2 T. flour  

1 cup plus 1 T. sugar

2 tsp. baking powder  

½ tsp. salt

1 large egg plus 2 egg yolks    

1 cup vegetable oil

1 cup whole milk    

1 T. vanilla extract

Confectioner’s sugar (and cinnamon if desired) 

Directions:  Preheat oven to 325 degrees.  Spray 9” cake pan or deep pie dish with 

Pam.  Place pan on baking sheet or over aluminum foil to avoid oven spill.

Core and peel apples; cut into 8-12 wedges.  Place apple slices into microwave-safe 

pie plate, cover, and microwave until apples are pliable and slightly translucent, 

about 3 minutes.  Toss apple slices with Brandy and lemon juice and let cool for 15 

minutes.

Whisk 1 cup flour, 1 cup sugar, baking powder, and salt together in bowl.  In a 

second bowl, whisk egg, oil, milk and vanilla together until smooth.  Add dry 

ingredients to wet ingredients and whisk until just combined.  Transfer 1 cup batter 

to separate bowl and set aside.

Add egg yolks to primary batter and whisk to combine.  Using spatula, gently fold in 

cooked apples.  Transfer batter to prepared pan.  Using offset spatula, spread batter 

evenly to pan edges, gently pressing on apples to create even, compact layer, and 

smooth surface.

Whisk remaining 2 T. flour into reserved batter.  Pour over batter in pan and spread 

batter evenly to pan edges and smooth surface.  Sprinkle remaining 1 T. sugar evenly 

over cake.

Bake until center of cake is set, toothpick inserted in center comes out clean, and top 

is golden brown – about 75-80 minutes.  Transfer pan to wire rack; let cool for 5 

minutes.  Run paring knife around sides of pan and let cool completely, 2 to 3 hours.  

Dust lightly with confectioner’s sugar, cut into wedges, and serve.

Comment:  May wish to lightly dust the top of the cake with cinnamon prior to baking.