Thursday, October 4, 2012

French Apple Cake

It is not really a cake...but a custard-like fruit dessert...served with whipped cream.  The French call it clafouti.  This recipe came from the Canadian Dairy Foundation (it has been somewhat revised)...a source of good recipes that use milk.  But it could just as easily have come from the B.C. Egg Producer's Association...or the B.C. Fruit Growers Association, for that matter.  Chock full of good things...and so simple to make...you won't be disappointed!


  • 3 large apples, peeled and sliced
  • 3 eggs
  • 1 1/4 cups milk
  • 1/2 cup sugar
  • 1/2 cup flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter
  • confectioner's sugar for dusting the top 

  1. Preheat oven to 350° F.
  2. Grease a 9" round cake pan or pie plate. 
  3. Arrange sliced apples evenly in the bottom of the pan.
  4. Place all remaining ingredients in blender and process until smooth.
  5. Pour carefully over the apple slices.
  6. Bake for 50 minutes.
  7. Cool for 15 minutes before removing from pan...or serve right from baking dish.
  8. Serve warm or cold with a dollop of whipped cream.
  9. Sprinkle with confectioner's sugar if desired.
*A spring form pan works well, if you wish to remove the dessert to serve on a platter later.  Grease pan...line bottom with parchment paper.  However, be aware that unless your springform pan has a tight seal, the custard will drip into your oven!
 

25 comments:

  1. Oh how yummy! A perfect dessert for this time of year!

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  2. Thanks for the recipe. Sounds absolutely delightful and even more so easy. Perfect for the 3 apples in my frig waiting to be used up.

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  3. This looked so good and was so easy to make ,I just had to try it! It smells so good while in the oven too. As soon as it cools I am going to enjoy it.

    Thanks for sharing the recipe.

    Carolyn

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  4. I'm definitely trying this recipe this weekend. Perhaps adding a little chia latte flavor to the whipped cream... Can't wait!

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    1. Follow-up to my "I'm gonna make this" comment.
      I used Honeycrisp apples to make this (yum!). It is most definitely more like a custard than a cake. I think if I were to do it again, I would add some cinnamon, and perhaps a little brown sugar on top before baking, just to make it more desserty and less breakfasty. It did all get eaten on Sunday!

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  5. Gorgeous - I made your apple bread last time - this looks gorgeous!

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  6. I love these kinds of desserts - warm, and full of fruit. Thanks Judy - I'll be trying this soon.

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  7. Wonderful. I love your recipes. :) Thanks for sharing.

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  8. This looks and sounds wonderful Judy. I just might make this for our Thanksgiving gathering this weekend!!! Love "pie without the crust" or "cake without the batter" sorts of desserts like this! Thanks for sharing.

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  9. I just made this dessert. The taste is excellent. I would recommend not slicing the apples too thickly. Also, using a spring form pan was a disaster. The custard ran out (I must now clean my oven). As quickly as possible I enclosed the bottom and sides with foil. It still ran out into the foil, so all told I probably lost 1/4 of the custard.
    Wendy

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    1. Thanks for the heads-up, I just cleaned my oven, so better yours than mine.I will try it this evening but will bake it in a pyrex dish and serve it from there.

      Irene

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    2. Sorry to hear things did not go so well with the spring-form pan. Some might be more 'leak-proof' than others. I will add a note of caution to the recipe.

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  10. Beautiful recipe, Im going to add a little sugar with some butter at the base of the pan to see if the apples will caramelize a bit further. I love the tip of slicing the apples a little thinner. Thanks for sharing.

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  11. This sounds wonderful but I would love the apple bread recipe also.

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  12. Too bad I didn't see the caution about the springform pan before I tried it! I also had custard all over the counter but quickly dumped everything into a large pie plate & hope things still turn out!
    Susan

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  13. I grocery shopped yesterday and picked up three lovely Honey Crisp apples, and when I got them home and unpacked, I found that I had paid $3.48 a pound for these lovelies for a total of $5.78 for three apples! I am usually more careful than this but anyway, I thought I would have to do something very special with them and I found the right recipe. A Clafouti sounds as if it deserves
    almost $2 apples, wouldn't you say! Thanks, ladies, for providing me with just what I needed!

    Jo in MN

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  14. Honey Crisps the size of a small pumpkin are $1.99 on sale here this week, but they will move to $3.99 soon. I seldom get to cook them, rather enjoy them in slices, and bites and with cheese or in a sandwich. But I'm going to do this recipe for a friend who helps me with my computer. Is that verging on the Barter economy? Never mind. Thanks for this cake, pancake, omelette. I'll just add cinnamon.

    Sharon

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  15. What kind of apples did you use? I made this today and used Crispin apples and they were still very firm after baking for 55 min. I had sliced them as thinly as possible.

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    1. I used yellow transparent apples...an early cooking apple, which cook up quickly.

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  16. I had some peaches that needed to be used. It was wonderful.

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  17. Che meraviglia di dolce!!! Ragazze, siete bellissime!!!!

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  18. I tried this recipe and used a food processor to blend instead of the blender, Is that why my cake was more of a gelled layer at the bottom instead of cake I wonder? What's the difference between the blender and the food processor, do you know?
    I was surprised there wasn't any leavening agent added to this, is that why my recipe flopped?
    ANyhelp and I'd appreciate. Jane

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    1. Oh, so sorry it never turned out for you. There is no leavening agent...but the eggs make it rather fluffy and custard-like. I think that the blender and food-processor would produce the same results.

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    2. Oh, maybe I should have used the blender longer? There was quite a thick custard-like layer beneath the apples...

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  19. Duh.. Just reread the recipe and I don't remember putting in those 3 eggs. Perhaps that was it. It's such an easy recipe that I'll have to try it again. Jane

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