Alsation Apple Cake

This Alsatian apple cake is more fruit than batter, and that’s exactly what makes it special. A full four pounds of Golden Delicious apples get tossed in a thin batter of eggs, honey, oil, rum, and just enough flour to hold it all together. The result is a dense, fruit-packed cake that’s closer to a French tart than an American sheet cake.

The batter-to-apple ratio here is deliberately lopsided. You’re essentially coating the apple slices rather than suspending them in cake. When you turn the mixture into the pan, it should look like a pile of apples with batter clinging to them, not the other way around.

The caramelized topping goes on 30 minutes into baking. An egg beaten with melted butter and brown sugar gets poured over the partially baked cake and spreads into a glossy, crackling layer during the final 20 minutes. That contrast between the custardy topping and the soft, honey-scented apples underneath is what makes this worth the effort.

Chef Tips

• Golden Delicious apples hold their shape during baking better than softer varieties like McIntosh
• Cut the apples into eighths, not thinner. They need some heft to hold their texture through a 50-minute bake
• The cake reheats beautifully. Warm it in a low oven and serve with creme fraiche or vanilla ice cream
• Use a springform pan for easier release since the caramelized topping can stick

Variations

• Swap rum for Calvados (apple brandy) for a more authentically Alsatian flavor
• Add a teaspoon of cinnamon to the batter for a warmly spiced version
• Mix Granny Smith and Golden Delicious apples for a balance of tart and sweet