So Frenchy, so apply

I generally like to bake something simple for my toddler to take for lunch during the week, a little lunchbox treat. I will sometime make some cookies or a little apple or butter cake, then cut into easy pieces and freeze for easy use when making lunches in the morning. I was doing some blog research over the weekend and found a recipe for a French Apple Cake. It looked so delicious that I had to try it. The original recipe called for rum, however I didn't have any in the cupboard, but always have some brandy left over from Xmas baking (so this won't really be a lunchbox treat for Reuben, but Mummy needs treats as well). The original recipe also called for plain flour and baking powder instead of self raising flour. I have run out of baking powder, so went with the self raising. My cake turned out flatter than the one in the recipe, so think next time I will have to do it properly, will also try with rum.

Whatever the ingredients, this was the perfect after lunch treat for myself and the toddler. Enjoy.

French Apple Cake

Adapted from Food Wanderings in Asia

3/4 cup self raising flour

Pinch salt
3 large apples, peeled, cored and chopped into 3cm chunks
1 large egg

3/4 cup sugar
2 tbsp brandy
1 tsp vanilla
113g butter, melted and cooled

Preheat the oven to 180 degrees C. Butter and line an 8-inch spring-form round pan with baking paper. Wrap the bottom of the pan with aluminum foil.

Whisk the egg in a bowl until foamy, then slowly add the sugar. Whisk until smooth and thick. Add the vanilla and rum. Mix well.

Alternately add the flour (add the pinch of salt with the first flour pour) and butter in two batches. Mix well and gently after each addition to have a smooth batter.

Fold in the apples. Pour the batter into the pan and spread evenly.

Bake for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for 15 minutes before removing from the pan. Serve with a dusting of icing sugar or a dollop of cream.