Papa's Apple Pound Cake
photo by Marie Nixon
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 1⁄3 cup raisins
- 1 tablespoon dark rum
- 2 1⁄2 teaspoons dark rum
- 2 fuji apples, peeled and cored
- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour (plus flour for the baking pan)
- 1⁄4 teaspoon baking powder
- 8 1⁄2 tablespoons unsalted butter, at room temperature (plus butter for the baking pan)
- 1 1⁄2 cups confectioners' sugar
- 3 large eggs, at room temperature
- 4 tablespoons apricot jam, melted and still warm
directions
- Center a rack in the oven and pre-heat the oven to 350°F.
- Butter and flour an 8" x 4" x 2 and 1/2" loaf pan and fit a piece of parchment paper across the bottom of the pan, allowing an extra inch or two to drape over the opposite ends (this will allow for easy removal of the cake).
- Plump the raisins in a little boiling water, drain them well and place them to soak with a tablespoon of the rum.
- Cut one apple into 12 wedges and set aside.
- Cut the other apple into 8 wedges and then cut each of the 8 wedges in half crosswise and set aside.
- Sift together the flour and baking powderand set aside.
- In a mixing bowl, beat the butter until it is smooth.
- Slowly add one cup of the sugar and beat until creamy.
- Add the eggs one at a time, beating until mixture is well belnded.
- Fold the sifter flour mixture into the egg mixture just until blended.
- Fold the rasins into the batter.
- Spoon half the batter into the prepared pan and smooth the top.
- Lay the 12 apple wedges down the center of the pan so that their sides touch and the domed side of each wedge is on top (there will be a thin strip of exposed batter on each side).
- Spoon the rest of the batter over and around the apples and again smooth the top.
- Arrange the halved apple slices in a single row along each long side of the pan, pressing the center cut sides of the apples against the sides of the pan.
- There will be two rows of apple slices, with their points towards the center of the pan, and exposed batter in the center.
- Gently push the apples into the batter, leaving the top of the apples exposed (mixture in the center of the pan will be slightly shallower than the sides).
- Let rest for ten minutes.
- Place pan in the oven and bake for ten minutes; using a sharp knife cut a slit down the center of the batter to help it rise evenly.
- Continue to bake until a knife inserted in the center comes out clean (another 40 to 50 minutes).
- Remove cake from oven and turn off oven.
- Gently brush the warm apricot jam over the hot cake and allow glaze to dry for five minutes.
- While the glaze is drying, combine the 2 and 1/2 teaspoons of rum and the 1/3 cup of confectioners' sugar in a small pan and warm over low heat, stirring until the icing is smooth.
- Brush the icing over the dried apricot glaze and return the cake, in its pan to the still warm oven just until the rum icing is dry--about two minutes.
- Place the cake, in its pan, on a rack until it cools to room temperature (keeping it in its pan will keep the cake moist).
- To remove the cake from the pan, lift it by the edges of the parchment paper, carefully remove the paper, and transfer to a platter.
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Reviews
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I found this recipe on a Google search for 'Francois Payard's Apple Cake'. The recipe for his father's Apple Cake is in his book titled 'Simply Sensational Desserts'. The book describes the recipe as his father's recipe that he sells at his bakery in France. Over 100 a day! But the weird thing is, the recipe ingredient amounts are different from this recipe's ingredients. The picture in the book shows the confectioners sugar but the recipe in the book does not make mention of it at all. The instructions in the book are identical to the instructions for this recipe.<br/><br/>So I don't know what to think. Which recipe is the real Francois Payard's father's Apple Cake? Does it matter? Probably not.
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We thought this was exceptional. I did have to use Gala apples as the store didn't have Fugi. I subbed apple jam for the apricot, but otherwise, followed exact. Instructions are detailed and bake time was right on (40 minutes). I do think this is a "labor intensive" cake and I'm not absolutely sure that the whole layering and precise placement of the apples was necessary, but why mess with a good thing? The end results were worth it and it looks stunning when sliced. NOTE: If you can wait, let it sit overnight and then try it...it's twice as good!
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Very good pound cake that's different from most other pound cakes. I think my apples are bigger than the chef's so 1 apple probably would have been enough--I used about 1 1/2 apples and cooked it a bit longer than indicated (about 1 hour 10 minutes). I also left out the icing but thought the melted jam was delicious on top of the cake. Thanks for sharing!
Tweaks
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We thought this was exceptional. I did have to use Gala apples as the store didn't have Fugi. I subbed apple jam for the apricot, but otherwise, followed exact. Instructions are detailed and bake time was right on (40 minutes). I do think this is a "labor intensive" cake and I'm not absolutely sure that the whole layering and precise placement of the apples was necessary, but why mess with a good thing? The end results were worth it and it looks stunning when sliced. NOTE: If you can wait, let it sit overnight and then try it...it's twice as good!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>