French apple cake from Once Upon a Chef: Weekend/Weeknight: 70 Quick-Fix Weeknight Dinners + 30 Luscious Weekend Recipes (page 184) by Jennifer Segal

Ingredients

all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
dark rum
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

hbakke on October 20, 2024

Nicely apple cake. I liked the addition of the rum (I used spiced rum) and the confectioners sugar topping.
babyfork on October 04, 2023

I used the online recipe from Jenn Segal's Once Upon a Chef website. Used three varieties of heirloom apples from my trees: Pink Pearl, Winesap, and White Winter Pearmain (about 3.5 cups chopped). Used a scant 2/3 cup baker's sugar. Myer's Dark for the rum. Sprinkled a scant tbsp of Demerara sugar on top before baking. Didn't add the confectioner's sugar after as it was sweet enough for me. The rum flavor really comes through in this. Moist, with lots of apples and not too sweet. The most time-consuming part is peeling and chopping the apples. This recipe is super easy. I did use a nonstick springform pan, which made it even easier to get the cake out. A great "breakfast cake" with a cup of tea. Keeping this in the rotation!
anya_sf on February 04, 2023

Delicious, moist cake. I loved the rum flavor and the granulated sugar topping - didn't need the powdered sugar.
rhb on December 18, 2022

Very nice and not too sweet.
Rinshin on October 29, 2021

Very light texture with crunchy topping with perfect level of sweetness and aroma of brandy coming through without overpowering. Great to whip up quickly when having people over. I am in love! Photo added Addendum: best on first day as top crunchy layer softens after a day.
bwhip on October 27, 2021

Delicious, simple, easy. I can see why the author said it’s the most popular dessert on her website. Especially nice when warm, with some vanilla gelato.