French Apple Cake


1 1/2 pounds Granny Smith apples, (about 4-5) peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise (whatever, just slice ’em thin!)
1 tablespoon Calvados (apple brandy, I skipped it)
1 teaspoon lemon juice
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1 cup (7 ounces) plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Confectioners’ sugar

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. (really, do this first, I’ll tell you why later!) Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable (bendy) and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.

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