French Apple Cake
With chunks of tart granny smith apples nestled in a tender and buttery cake, this French apple cake is the essence of simplicity. Pairs deliciously with Dineen Riesling.
- ¾ cup sugar
- ½ cup unsalted butter, softened
- 1 cup unbleached flour, sifted
- 1 teaspoon baking powder
- Pinch of salt (optional)
- Zest of 1/2 lemon (optional)
- 2 eggs
- 3-4 granny smith apples, cut into quarters, cored and sliced into 1/8 inch slices
- Sugar & 1-2 Tablespoons lemon juice for topping
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, lemon zest and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the sliced apple quarters core side down on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)