Frangipane Apple Cake

This is the per­fect time of the year to make an apple cake! This par­tic­u­lar apple cake has a lit­tle some­thing that makes it extra deli­cious: frangi­pane! This sweet almond paste with a light rum fla­vor per­fect­ly com­ple­ments the gold­en apples, which makes for a one-of-a-kind cake. Enjoy!

Recipe

You can find the recipe in French here. The French recipe uses rum liquor, but I chose to sub­sti­tute with Imi­ta­tion Rum Extract. Though it crossed my mind to com­plete­ly bypass the rum, I am real­ly glad I didn’t, because the rum fla­vor is real­ly what makes the cake!

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Apple Frangi­pane Cake

Course

Dessert

Prep Time

15 min­utes

Cook Time

45 min­utes

Serv­ings

peo­ple

Ingre­di­ents

For the cake bat­ter

• 5 1/4 ounces All pur­pose flour (150g)
• 3 1/2 ounces gran­u­lat­ed sug­ar (100g)
• 3 1/2 ounces but­ter (100g)
• 2 eggs
• 1/4 ounces US bak­ing pow­der (5g) (see recipe notes)
• 1 small pack greek yogurt (6oz.)

For the frangi­pane

• 2 ounces Almond Flour (60g)
• 2 drops almond extract
• 2 ounces but­ter (50g)
• 2 ounces gran­u­lat­ed sug­ar (50g)
• 1 egg
• 1 table­spoon rum extract
• 2 gold­en apples
• pow­dered sug­ar (option­al, for dec­o­ra­tion)

Course Dessert Prep Time 15 min­utes Cook Time 45 min­utes Serv­ings peo­ple Ingre­di­ents For the cake bat­ter 5 1/4 ounces All pur­pose flour (150g) 3 1/2 ounces gran­u­lat­ed sug­ar (100g) 3 1/2 ounces but­ter (100g) 2 eggs 1/4 ounces US bak­ing pow­der (5g) (see recipe notes) 1 small pack greek yogurt (6oz.) For the frangi­pane 2 ounces Almond Flour (60g) 2 drops almond extract 2 ounces but­ter (50g) 2 ounces gran­u­lat­ed sug­ar (50g) 1 egg 1 table­spoon rum extract 2 gold­en apples pow­dered sug­ar (option­al, for dec­o­ra­tion)

Instruc­tions

Mak­ing the cake bat­ter

1. Mix the flour with the bak­ing pow­der and gran­u­lat­ed sug­ar. Make a well and in the cen­ter of the well, pour the yogurt, the melt­ed but­ter (pre­vi­ous­ly melt­ed for 1 minute in the microwave), and the whisked eggs. Mix all ingre­di­ents, and pour the bat­ter in a cake pan.

   

Mak­ing the frangi­pane

1. Mix the soft­ened but­ter with the gran­u­lat­ed sug­ar. Add the almond flour, the egg, the rum extract, and the almond extract. Mix all ingre­di­ents. Pour the mix­ture on top of the cake bat­ter in the cake pan.

Bring­ing it all togeth­er

1. Peel the apples and cut them into slices. Place the apple slices on top of the frangi­pane cake.

   
2. Bake in oven for 45 min­utes at 350 degrees Fahren­heit.
3. Option­al: sprin­kle pow­dered sug­ar on the cake for dec­o­ra­tion.

Recipe Notes

Please note: The French recipe calls for 1 lit­tle pack (=11g or 0.38 oz.) of French bak­ing pow­der. I find Amer­i­can bak­ing pow­der much stronger-act­ing than French bak­ing pow­der, so I chose to only use 5g or 0.17 oz. of US Bak­ing Pow­der, and it turned out per­fect. I am point­ing this out, because if you want to use French bak­ing pow­der, use 1 lit­tle pack of it (11g or 0.38oz.; and not 5g or 0.17oz).

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Bon Appétit!

French Mom

Dis­clo­sure

Sum­ma­ry

Recipe Name

Apple Frangi­pane Cake

Author Name

French Mom Cook­ing

Pub­lished On

2017-10-23

Prepa­ra­tion Time

15M

Cook Time

45M

Total Time

1H