Tomorrow is the launch of the new fall collection in my store. For a little teaser preview, today I’m sharing this Apple Cake in the new creamware tart pan. A little different from a pie plate, it is not as deep, but has a larger diameter.
I especially like it for simple country cakes like this Apple Cake. It seems that cakes have a reputation for being hard to make. Cakes like this are meant for simple elegant dinners… or in our case, after school snacks. They are easy to make; no frosting, no parchment lined pans and only one bowl. Serve with vanilla bean whipped cream, or just dusted with powdered sugar.
French Country Apple Cake
2 apples, one sliced, one peeled and diced
1 stick of butter, at room temp
2/3 cup of sugar
2 eggs, at room temp
1 teaspoon of vanilla bean paste
1 cup of flour
1 teaspoon of baking powder
1/4 teaspoon of salt
…
1 tablespoon of butter
sugar
powdered sugar
In a mixer, cream together butter and sugar. Once creamed, add eggs and vanilla. Mix until combined. Add flour, baking powder and salt. Mix until just combined. Add diced apples and fold in.
Melt 1 tablespoon of butter in tart pan (I put it in the microwave). Spread it around the bottom. Pour in cake batter and spread evenly in pan. Arrange apple slices on top. Sprinkle generously with sugar.
Bake at 350 degrees for 35 minutes, until browned. Sprinkle with powdered sugar.
Helping hands before school.
Apples arranged on top.
Baked and brown. See what the butter does to the edges!
After school taste tester : )