Bet you didn't know when you started following The Café, you'd be traveling all around the world! ......... well at least in a culinary sense, that is. In the past 18 months, we've traveled to all sorts of fun and exotic destinations - Korea, Vietnam, Ireland, England and many more. For the next few days, we'll be having epicurean adventures straight from the heart of France. You'll love each of these delightful seasonal recipes.
Especially this delicious French Apple Cake. It's the type of simple, fabulous dessert you might enjoy in an outdoor Parisian bistro on the Rue Claire or overlooking the lovely Seine River. Maybe you'd rather enjoy your dessert on a Riviera terrace-cafe with the brilliant, turquoise Mediterranean sparkling below. Are you more of the French-Provencal type? This delicious dessert would be quite at home in a quaint country village with sweet, ripe apples harvested from the lovely local orchards.
- Ingredients for the caramel:
- ¾ cups sugar
- 2 tablespoons water
- 3 apples sliced thinly
- ½ teaspoon cinnamon
- Ingredients for the cake:
- ¾ cups sugar
- 1 cup butter room temperature
- 1 cup all purpose flour
- ½ teaspoon baking soda
- 4 ounces cream cheese room temperature
- 3 large eggs
- 2 teaspoons vanilla
Preheat oven to 350˚F (170˚ C). Spray a 9-inch springform pan with baking spray.
For the caramel, heat ¾ cup of sugar and 2 tablespoons of water over medium-low heat. Do not stir, continue cooking, swirling the pan from frequently to keep from burning. Remove from heat when golden brown and swirl pan till bubbling stops.
Pour caramelized mixture into the bottom of a spring form pan. Arrange apple slices on top of caramel in a circular pattern. Sprinkle with cinnamon. Set aside.
Beat together the other ¾ cup of sugar and butter until light and fluffy. Add cream cheese and beat until smooth. Add the eggs, one by one beating well and scraping down the sides of the bowl as needed.
Combine the flour and baking soda in a small bowl, then add to the batter gradually, beating until just moistened. Stir in the vanilla. Gently spread the batter over the apples and caramel.
Bake at 350˚F ( 170˚ C) for about 40 -50 minutes or until golden and toothpick or skewer inserted in the center comes out clean. Remove from oven and cool for 30 minutes. Invert onto a serving tray. Serve warm.