French Apple Cake

Ingredients

Original recipe makes 1

	-- Cake Crust --
	1 1/2 cupsall-purpose flour; (plus, additional as needed for dough)
	1/2 cupSugar
	1 1/2 teaspoonsBaking Powder
	1/4 teaspoonSalt
	1/2 teaspoonGround cinnamon
	1 largeEgg
	1/2 cupbutter,; (1-stick) melted and cooled
	1 teaspoonVanilla extract
	-- Apple Filling --
	7 apples,; (up to 7 cups) cored, peeled and cut into thin segments (* see note)
	3 tablespoonlemon juice,; fresh squeezed
	1/4 cupSugar
	-- Custard Filling --
	3 tablespoonbutter,; melted
	1 cupSugar
	2 largeEGGS
	1 teaspoonVanilla extract
	1 teaspoonGround cinnamon
	-- Garnish --
	Powdered sugar,; for dusting finished cake (optional)

Calories Per Serving: 7139
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French Apple Cake Preparation

In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon, stir to blend. In a separate bowl mix the egg, butter and vanilla extract. Add the liquids to the dry ingredients and stir until well blended, making a soft but stiff dough. Add more flour, as needed, to ensure that you have a dough and not a batter. Cover with plastic wrap and chill for 30 minutes.

Preheat oven to 350 degrees F. In a large bowl, toss the apples with lemon juice and 1/4 cup sugar. Grease the bottom and sides of a 10-inch springform pan.

Pat dough evenly on the bottom and sides of the pan (dough should be about 1/8- to 1/4-inches thick). Fill with apple mixture, pressing gently. Cover with foil. Place in preheated oven and bake for 15 minutes; remove foil and bake until apples are soft, about 40 to 45 minutes. The apples on top will look a little dry; use a toothpick to test apples for doneness.

While cake is baking, prepare custard by mixing the butter, sugar, eggs, vanilla and cinnamon together in a small bowl. Remove the cake from the oven at the 40-minute mark, check for doneness, and pour the custard mixture over top of the cake, allowing custard to fill gaps between the apples. Return to the oven and bake until the top is golden brown and the cake feels firm or set, another 20 to 25 minutes.

Leave to cool on a rack for 15 minutes. Run a knife along the sides of the pan and, leaving the cake on the pan base, remove the rest of the springform tin. Let cake cool to room temperature, cover with plastic wrap and chill for 4 to 6 hours, or overnight. Dust with powdered sugar before serving, if desired.

Makes one 10-inch cake, for 8 to 12 servings.

* Note: Use enough sliced apples to fill your pan.

Food Glossary

Learn more about the ingredients in this recipe: all-purpose flour Sugar Baking Powder Salt Ground cinnamon Egg butter, Vanilla extract apples, lemon juice, Sugar butter, Sugar EGGS Vanilla extract Ground cinnamon Powdered sugar,

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French Apple Cake Reviews

	ErickaIcorn If you want to get diabetes after eating something, this dessert would be it. It seemed like there was too much sugar as I was making it, and my instincts proved right when I finally tasted it. The cake part was dry too. I was definitely disappointed in this dessert. 3 weeks, 4 days, 21 hours, 52 minutes ago
	Xtremjjz 2 months, 5 days, 17 hours, 38 minutes ago
	Amandasamuffins Just made this OMG! Yum. I made mine in a large rectangular tin, so it's more like a shallow tarte than a pie and it set very nicely. Thx for posting all your recipes, I'm working my way thru them all. 2 months, 1 weeks, 6 days, 17 hours, 34 minutes ago
	wetcanvasart I tried this recipe almost as a last resort. I cannot make an apple pie, it just doesn't work for me. However, I've never failed at a cake recipe. This turned out wonderfully. I've used braeburn apples and granny smith. The braeburns make a prettier cake. We all love this recipe. I will definitely be making quite a few over the holidays. 5 months, 4 weeks, 1 days, 2 hours, 42 minutes ago
	brettnleosmom My family enjoyed this dessert, though we all agreed that our favorite is still old-fashioned apple pie. 6 months, 2 weeks, 3 days, 2 hours, 48 minutes ago
	bacci13 This was a winner for sure. I thought it looked complicated but it wasn't. I used a pie plate and it was just fine. Does need lots of time to cook. Just keep sticking the knife in until it comes out dry. Enjoy. 7 months, 1 days, 7 hours, 13 minutes ago
	lschulte As my daughter put it, 'that was epic.' Love it! The crust is similar to a mild cookie filled with the delicious apples and creamy custard filling. We now have a new favorite to use up all the fall apples from our tree. 7 months, 3 weeks, 5 days, 19 hours, 51 minutes ago
	ramcote Great taste Needs lots of extra cooking time for the custard to set likely due to the fact that different apples have different moisture content. Adjust recipe as needed but be patient. 7 months, 4 weeks, 1 days, 3 hours, 19 minutes ago
	Lauren138 the apples tasted amazing but unfortunately mine did not set. it was a runny, soggy crusted mess. baked it until the top was brown, any longer and it would have burnt. 8 months, 2 weeks, 4 days, 21 hours, 22 minutes ago
	cplommer So easy and everyone loved it 8 months, 3 weeks, 7 hours, 6 minutes ago
	arrah Made this recipe according to the directions and it was heavenly. I used pink lady apples because they are crispy and not too sweet not too sour. Looked Fantastic and tasted even better. Compliments from everyone. You bet I'll make this again! 1 years, 7 months, 2 weeks, 3 days, 6 hours, ago
	sweetsmile7794 The crust was absolutely wonderful. the recipie was far more than what i was expecting. My family finished it off in 5 minutes!! will definately do again!! 2 years, 4 months, 6 days, 8 hours, 42 minutes ago
	shaviv Took longer to cook than recipe suggests. I finished it off with a 10-min 'blast' at 360, which was fine, and did no harm. Excellent recipe. Made it as a birthday cake for an office party, and was devoured in a minute or two. SUbstituted Splenda dark sugar 50-50 blend for the sugar content. Served with whipped cream. 2 years, 5 months, 6 days, 21 hours, 26 minutes ago
	Spoken4 Very nice flavor, the vanilla really comes thru. The lemon gives it a brightness. Used 6 Fuji apples, and they made a lot of juices, wasn't sure it would set, but it did. Served it with whipped cream. Will make again! 2 years, 5 months, 3 weeks, 2 days, 1 hours, 9 minutes ago
	Vishenka simply perfume 3 years, 7 months, 2 weeks, 3 days, 10 hours, 23 minutes ago
	sgrishka [I posted this recipe.] 4 years, 8 months, 1 weeks, 3 days, 10 minutes ago