Irresistible French Apple Cake with Calvados

Take my word for it, you’ll be addicted to this cake after the first bite! The apples morsels are tender, the cake is soft and unctuous and fragrant with the Calvados liquor.

The bonus? it’s so easy to make, the most time-consuming part is to peel and cut the apples!

What is Calvados?

Basically Calvados is apple cider that is distilled into a Brandy and originates from Normandy, France. Calvados is made from a hundred varieties of apples (selected for their tastes: bitter, bittersweet, sweet and tart) which give Calvados a harmonious blend. Also, the production and aging methods vary according to the various regions in Normandy. It may go through a single or double distillation, and is aged in oak casks from 2 years to 4 years (VO, VSOP, Vieille Reserve) or 6 years (XO, Très Vieille Réserve, Napoléon).

For this recipe, if you can’t find Calvados, you could substitute with Apple Brandy, which is commonly found in the USA.

Ingredients

With these ingredients, I have made a 9″ (23 cm) cake and 2 small individual ramekins.

• 3.5 oz / 100 g All Purpose Flour, sifted
• 1 teaspoon baking powder
• 1 pinch salt
• 3.5 oz / 100 g sugar (you can reduce the sugar to 3 oz if you prefer less sweet)
• 3 eggs, beaten
• 1 stick butter, melted (4 oz / 113 g)
• 4 medium-large apples, peeled and cubed
• 1 tablespoon of soft butter to grease the baking dish
• 2 to 3 tablespoons Calvados (or Apple Brandy)
• 1 tablespoon brown sugar

Instructions

• Preheat oven to 350 F / 180 C

• Mixed the dry ingredients (flour, baking powder, salt, sugar)
• Mix the melted butter and beaten eggs in large bowl. Gradually add the dry ingredients and mix well

• Mix the batter until smooth

• Peel and cut the apples to bite size and mix in the batter

• Grease the cake pan (and ramekins, if used)
• Scoop the apple/batter mixture into the cake pan
• Drizzle the Calvados over the top and sprinkle brown sugar all over.

• Put the cake pan on a baking tray and set in the middle oven rack.
• Bake for 30 to 35 minutes, until the top is golden and the cake is cooked (insert a wooden stick or toothpick, if it comes out dry, the cake is cooked)

The delicious butter and Calvados aroma is wafting from the kitchen. Just irresistible!

In France, we enjoy this cake on its own. It’s so delicious warm or at room temperature!

But if you wish, you could add a scoop of vanilla ice cream or a dollop of whipped cream… Enjoy!

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