The Rustic French Cake Recipe That Blows My Mind, by Kitchen in the Shire on YouTube. 21 min 12 s.
- Video length
- 21 min 12 s
- Time to do it
- 1 hour 30 minutes
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Heat the oven to 350°F (175°C). Grease a 9-inch round pan with butter, line the base with parchment, then grease the paper so the sugary crust releases cleanly.
Whisk the flour, baking powder and salt together in a bowl. Set it aside so the dry mix is ready when the batter comes together.
Peel and core the apples, then cut them into chunky pieces about 1 inch across. Keep them fairly thick so they stay soft and fruity in the baked cake.
Melt the butter in a small saucepan over medium heat and keep cooking until it smells nutty and the milk solids turn golden brown. Pour it into a large bowl and let it cool for 10 minutes.
Whisk the cooled brown butter with the sugar until creamy, then beat in the eggs one at a time. Stir in the crème fraîche, vanilla and 1 tablespoon of bourbon.
Fold the dry ingredients into the wet mix with a spatula until just combined. Stop as soon as you see no dry flour, because overmixing makes the cake tough.
Scrape the batter over the apples and fold gently until every piece is coated. The batter will look sparse next to the fruit, and that is correct for this style of cake.
Spoon the mix into the pan and spread it level. Sprinkle a thin, even layer of sugar over the top for the golden crust.
Bake for 50 to 60 minutes, until the top is deeply golden and the centre feels set. A skewer will come out with moist crumbs rather than clean, because the cake is full of apple.
Cool in the pan for 15 minutes, then run a knife around the edge and turn the cake out. Serve warm or at room temperature with a spoonful of crème fraîche.
Tips and common mistakes
Let the brown butter cool before adding eggs, or the heat will scramble them.
Keep the apple chunks large, since small dice turns soft and disappears into the batter.
Put the pan on a baking sheet, as an apple-heavy batter can bubble over the rim.
Hot butter can spit when it browns, so keep the pan handle turned inward and your face back.
Questions
Can I leave out the bourbon?
Yes. Skip it and add an extra teaspoon of vanilla, or use a tablespoon of apple juice. The cake works fine without alcohol.
How do I know the cake is fully baked?
Look for a deep golden top and a centre that springs back when lightly pressed. A skewer will come out moist from the apples, so judge by the top and the feel, not a clean skewer.
Can I use sour cream instead of crème fraîche?
Full-fat sour cream or thick Greek yogurt works as a swap. Use the same amount and bring it to room temperature first.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
