Perfect Bake® recipe

Apple Cake

"My father created this recipe twenty years ago, and he still sells one hundred of these apple cakes a day from his shop in Nice.The only time he changes the formula is when his preferred apple—la reine des reinettes—is not available. Then, because his customers demand some kind of cake, he makes it with apricot. As always, I follow my father's lead. First, when selecting an apple for this cake, find one that is nice and plump. A Rome apple or a Fuji will, like my father's favorite, retain moisture no matter how long it is baked. Second, if you like the idea of this recipe with apricots rather than apples, please try it. (Substitute fifteen to twenty apricot halves for the apples.) When it is baked, an apricot has such wonderful acidity. In fact, I like that even better, but I know that Americans love apples. This will keep in the refrigerator for a week. (The apricot version will last for only two days or so.) This is best served plain."

From Simply Sensational Desserts by Francois Payard.


US | Metric
Metric | US
  • Raisin - 2⅛ oz
  • Water - 8⅞ oz
  • Dark Rum - 1½ oz
  • Egg - 5⅜ oz
  • All Purpose Flour - 4¾ oz
  • Baking Powder - 1/8 oz
  • Apple - 10⅝ oz
  • Unsalted Butter - 4 oz
  • Powdered Sugar - 4 oz
  • Apricot Jam - 3⅜ oz


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