Ingredients
Dry Ingredients
- 1 ¾ cups all purpose flour (or 1:1 gluten-free baking flour if preferred)
- 2½ teaspoons aluminum-free baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup whole milk
- 1/4 cup crème fraîche or mascarpone cheese at room temperature
- 1/2 cup (8 tablespoons) unsalted butter at room temperature
- 3/4 cup white sugar
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
Fruit
- 2-3 Honeycrisp apples, peeled and thinly sliced
Optional Toppings
- Powdered sugar
- Cinnamon sugar
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Grease a 9-inch cake pan thoroughly with butter and line the bottom with a parchment paper circle cut to fit. Dust the pan lightly with flour to prevent sticking, shaking out any excess flour.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
- Combine Dairy Mixture: In a separate medium bowl, whisk the mascarpone cheese or crème fraîche with the whole milk until smooth and blended evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter until it becomes light and creamy. Add the white sugar and continue mixing until fully integrated and fluffy.
- Add Egg and Vanilla: Stir in the large egg and vanilla extract using a spatula until smooth and just combined, taking care not to overmix the batter.
- Incorporate Flour and Milk Mixtures: Alternately add small amounts of the dry flour mixture and the milk mixture to the butter mixture, folding with a spatula after each addition until a smooth batter forms.
- Pour Batter into Pan: Transfer the batter to the prepared cake pan, tapping the pan gently on the counter a few times to level the surface.
- Arrange Apples: Thinly slice the peeled Honeycrisp apples into half-moon shapes, excluding the core. Arrange the apple slices in a layered, fan-like pattern on top of the batter, slipping extra slices in between each layer, making sure the apples nearly reach the edge but do not touch the pan sides.
- Bake the Cake: Bake in the preheated oven for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for at least 30 minutes. Run a knife along the edges to release it easily, then transfer to a serving platter. Serve slightly warm or at room temperature, dusted with powdered sugar or cinnamon sugar if desired.
Notes
- For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Using mascarpone or crème fraîche adds a subtle richness and moisture, but you can substitute with full-fat sour cream if needed.
- Ensure all ingredients are at room temperature for best mixing results and texture.
- Do not overmix the batter to maintain a tender crumb.
- Honeycrisp apples are recommended for their sweet yet tart flavor and firmness, but other baking apples like Fuji or Granny Smith can work as well.
- Letting the cake cool properly before removing it from the pan prevents sticking and breakage.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
