French Apple Cake

I remem­ber when I was a kid liv­ing in Ger­many my mom would make a fresh­ly baked cake, whipped cream and a huge pot of cof­fee (milk for us kids) on Sun­day after­noons. She’d invite her friends/family and they would sit and talk for hours. Vis­i­tors would bring flow­ers or some­times even more cake or pas­tries from the local bak­ery. This is a tra­di­tion called “Kaf­feeklatsch”, which basi­cal­ly means cof­fee and gos­sip. Now that I’m old­er I’m always look­ing for new recipes for my own Kaf­feklatsch.

This recipe is adapt­ed from my one of my new favorite pas­try chefs, David Lebovitz.  It’s per­fect for Kaf­feklatsch; it’s easy, packed with apples and per­fect with a cup of cof­fee.


34 cup flour

34 tsp bak­ing pow­der

pinch of salt

3–4 large apples ( I used Granny Smith)

2 large eggs, room tem­per­a­ture

34 cup sug­ar

3 tbsp rum

12 tsp vanil­la extract

7 tbsp unsalt­ed but­ter or Earth Bal­ance



1. Pre­heat oven to 350 F.

2.  But­ter an 8 or 9 inch spring­form pan and place on bak­ing sheet.

3. In a small bowl, whisk the flour bak­ing pow­der and salt.

4.  Peel and core apples and dive into about 1 inch pieces.

5. In a larg­er bowl, beat eggs until foamy and then whisk in sug­ar, rum and vanil­la.  Add half of the flour mix­ture and half of the melt­ed but­ter. Alter­nate with the rest of the flour and but­ter and stir.

6.  Fold in all the apples and pour into the pre­pared spring­form pan. Even out the top to make sure it’s flat.

7.  Bake the cake for about 50 min­utes to an hour. You can test if it’s done by insert­ing a knife into the cen­ter of the cake and it comes out clean. Let the cake cool for 5 min­utes before you loosen the edges of the cake from the pan.  Remove sides of the cake pan.  Serve with vanil­la fla­vored yogurt and a strong cup of cof­fee!







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