法式蘋果蛋糕 (French Apple Cake)

來了德國一年半，剛剛覺得自己比較適應了，就要走了。現在我天天都在忙著想著怎樣才能趕快把廚房裡的東西吃完用完，沒事幹就在網上google食譜。在德國那麼久了，我從一開始不喜歡這裡，到現在開始習慣了也開始喜歡這裡了。這個蘋果蛋糕和美國傳統的蘋果加肉桂搭配有點不同，味道很清新，全年都可以吃。

食譜原來要用rum酒，但我自己對rum一般般。本來想說去超市隨便買一小瓶rum回來做這個蛋糕，但家裡的那位提議用cognac替代，一試果然非常棒。我們覺得cognac會比用rum還要好，希望你們也試一下。

法式蘋果蛋糕 (French Apple Cake)

食譜來源： French Apple Cake by Dave Lebovitz

yields one round (20cm, roughly 8") cake

材料:

3/4 杯 (110g) 麵粉

3/4 茶匙 泡打粉

1/4 茶匙 鹽

~3-5 個蘋果

2  大號雞蛋(室溫)

1/2 杯 (110g) 糖 (如果蘋果比較甜的話可以酌量減20g糖）

3 湯匙 Cognac

1/2 茶匙 香草精

8 湯匙 (115g) 融化後冷卻到室溫的牛油

Preheat the oven to 350ºF (180ºC) and adjust the oven rack to the center of the oven.

Line the bottom of an 8- or 9-inch (20-23cm) springform pan with parchment paper, heavily butter the side of the pan, and place it on a baking sheet.

In a small bowl, whisk together the flour, baking powder, and salt.

Peel and core the apples, then slice them into thin slices.

In a large bowl, beat the eggs until foamy then whisk in the sugar, then Cognac and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter

Stir in the remaining flour mixture, then the rest of the butter.

Fold in the apple until they’re well-coated with the batter and scrape them into the prepared cake pan and smooth the top a little with a spatula.

Bake the cake for 50 minute to 1 hour, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan and carefully remove the sides of the cake pan, making sure no apples are stuck to it.

Note:

蘋果的數量其實不太重要，按個人喜好就好。我用過少到3個蘋果，多到5個蘋果，蛋糕都還是很美味。所以，隨意啦。

2018-11-23: 

家裡有很多蘋果需要消耗，又做了這個好吃的蛋糕。這次用了焦黃油代替普通的溶化的黃油。味道更有果仁的焦香，跟蘋果配剛剛好。配上一杯紅茶，坐在窗邊看看外面的風景，寫意極了...