French Apple Cake is a delightful and simple dessert that showcases the flavors of fresh apples in a tender, buttery cake. Originating from the Normandy region of France, this cake is known for its rustic charm and rich, moist texture, often enhanced with a splash of rum or Calvados (apple brandy).

Key Characteristics:

1. Apples: The star of the cake, typically a mix of tart and sweet varieties, peeled, cored, and diced.

2. Batter: A straightforward mixture of flour, sugar, eggs, butter, and sometimes a little baking powder. The batter is usually thin, allowing the apples to shine.

3. Flavoring: Often includes vanilla extract, and sometimes a splash of rum or Calvados for an added depth of flavor.

4. Texture: The cake has a moist, almost custard-like texture due to the high proportion of apples to batter. The top might form a slightly crisp crust during baking.

Ingredients:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon rum or Calvados (optional)

• 3-4 medium apples (preferably a mix of tart and sweet), peeled, cored, and diced

• 1 teaspoon baking powder

• A pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch (20 cm) springform pan.

2. Prepare the Apples: Peel, core, and dice the apples into small cubes. Set aside.

3. Make the Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the eggs, then add the melted butter, vanilla extract, and rum or Calvados if using. Mix the wet ingredients into the dry ingredients until just combined.

4. Combine: Fold in the diced apples until they are evenly coated with the batter.

5. Bake: Pour the mixture into the prepared pan, spreading it evenly. Bake for about 50-60 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before removing the sides of the springform pan. Serve warm or at room temperature, plain or with a dusting of powdered sugar or a dollop of whipped cream.

This cake is perfect for dessert, but also lovely as a breakfast treat or with afternoon tea.