Cooks Illustrated French Apple Cake

My husband is un-American. And not because he grew up in the Midwest and I make fun of how he says "egg". This man doesn't like Apple Pie. At all!! In fact, he doesn't like any dessert that involves cooked apples. No apple crumble, crisp, or pie for him! Or me, by default, because I just can't justify making a whole dessert just for me. Sigh. I've tried, oh yes. I've made all kinds of things thinking I could convert him. Nope!! My mom has been trying to get me to make this cake ever since she made it as a tester a few months ago. She said I would go crazy for it, that it was everything I loved. Thank goodness they thought it worth publishing!! But it could not be baked, until I found a night when we would have company, without him. Bollywood night! I was still sad he would never enjoy it with me.

Until NOW. I cannot believe the words I just heard come out of his mouth. He actually mumbled and chuckled sheepishly while saying them! Like he was ashamed to admit it!! The words were:

"Wow. This is really good."

TRIUMPH!!! And boy am I glad, because this just might have to be my new birthday cake. Thank you France, thank you Cooks Illustrated, thank you MOM, my husband likes cooked apples. Thankyouthankyouthankyou!!!

French Apple Cake ( adapted slightly from original recipe) Published September 1, 2012.   From Cook's Illustrated.
Printable Recipe

1 1/2 pounds Granny Smith apples, (about 4-5) peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise (whatever, just slice 'em thin!)
1 tablespoon Calvados (apple brandy, I skipped it)
1 teaspoon lemon juice
1 cup (5 ounces) plus 2 tablespoons all-purpose flour
1 cup (7 ounces) plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg plus 2 large yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Confectioners' sugar

INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray 9-inch springform pan with vegetable oil spray. Place prepared pan on rimmed baking sheet lined with aluminum foil. (really, do this first, I'll tell you why later!) Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable (bendy) and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 15 minutes.

2. Whisk 1 cup flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk egg, oil, milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.

3. Add egg yolks to remaining batter and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; (leave it on the foil and do these last few steps quick!) using spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.

4. Whisk remaining 2 tablespoons flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake. (I used probably 4 Tb to get that awesome crackly crust)

5. Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 1¼ hours. Transfer pan to wire rack; let cool for 5 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.

Here's why you don't want to dawdle during this recipe, and have that pan ready. I didn't, and nearly had a panic attack as a result. I poured the apple batter in, spread it around, went back to look at my recipe... and came back to find batter leaking out of the bottom!! I frantically poured it back into the bowl, washed the pan out, realized the bottom was in upside down, relaxed, and poured it back in. IT LEAKED AGAIN!!             I poured it back in the bowl, read the recipe twice, then went and watched the video online, and noticed the leeetle brown bit of batter around the edge of the pan when it was taken out of the oven. Oh! So that's what the foil and pan are for! So the quicker you get it in, the less it will leak. Aren't you glad I'm here to freak out about stuff like that so you don't have to?

Oh my heavenly stars above, this is my new favorite cake. No kidding. It is beyond delicious. It floats around on a sparkly little cloud pillow above "delicious".

Who needs powdered sugar?? You're beautiful just the way you are... and so is this cake!

It's lightly sweet, which the French seem to do SO well! The little cake parts are soft and fluffy, and that batter the apples were mixed into turns into creamy vanilla custard. Yes, custard!! Stephen had multiple groundbreaking bites. Little Stephen made happy noises. Joe didn't like the apples. *rolling eyes*

I'm waiting for the other girls... must resist... can only eat this one slice for pictures... Ack!! Fine. But I'm having leftovers for breakfast!!

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