Gâteau aux Pommes

Delicious French-style apple cake. It manages to be custardy and airy all at once, and looks elegant at the end of a meal. Make sure you give yourself enough time for it to cool properly.

Gâteau aux Pommes

Adapted from Cook’s Illustrated

Serves 8-10
Hands-On Time: 40 min
Total Time: 4hr, including time to cool


1 1/2 lbs apples (preferably Granny Smith)
1 TBS white rum
1 tsp lemon juice
1 cup + 2 TBS flour
1 cup + 1 TBS sugar
2 tsp baking powder
1/2 tsp salt
1 egg + 2 egg yolks
1 cup vegetable oil
1 cup whole milk
1 teaspoon vanilla extract
Powdered sugar

Prepare oven: Adjust oven rack to a lower-middle position and preheat the oven to 325 degrees. Coat a 9-inch springform pan with a thin layer of cooking spray. Wrap the outside fairly tightly in aluminum foil (springform pans leak a bit) and place on foil-lined baking sheet.

Prepare apples: Peel, core, cut each apple into 8 wedges, and slice each wedge into 1/8 inch thick slices. Microwave apples in microwave-safe dish or plate, cover, and microwave about 3 minutes, or until apples are tender. Toss apples with rum and lemon juice and set aside to cool for at least 15 minutes.

In a medium bowl, whisk together 1 cup of the flour, 1 cup of the sugar, baking powder, and salt. In a large bowl, whisk together 1 egg, oil, milk, and vanilla until there are no lumps. Add flour mixture to egg/oil mixture and whisk together until just combined. Set one cup of batter aside for later.

Add the egg yolks to the rest of the batter and whisk until combined. Fold the cooled apples into the batter using a rubber spatula, being careful not to break the apple slices to the best of your ability. Pour batter into prepared springform plan and spread evenly, smoothing down any apple slices that may pop up.

Whisk the remaining 2 TBS of flour into the cup of batter that you set aside earlier. Pour this batter over the batter in the cake pan and spread evenly. Sprinkle the remaining 1 TBS of sugar evenly over the top of the batter in the pan.

Bake about 75 minutes, or until a tester toothpick in the center of the cake comes out clean. Let cool in the pan on a wire rack for 5 minutes, then loosen the edges of the cake from the pan with a paring or butter knife and allow to cool for 2-3 more hours. When ready to serve, dust with powdered sugar. Serve alone, or with whipped cream, ice cream, or crème anglaise.

(Pictures to come soon!)

Raspberry Cobbler

In my opinion, this is the perfect summer dessert – almost no hands-on time, can bake while you’re eating a meal or doing literally anything else, uses summer berries, goes well with ice cream, etc, etc. And for almost no effort, you get a deliciously caramelized lid, and jammy berries, and something that seems like it took a lot more effort than it did. You’ll be making this weekly, just because you can.

Raspberry Cobbler

Serves 8-10
Hands-On Time: 10 min
Total Time: 1hr 20min


1 lb raspberries
1 cup whole milk or half and half
1/2 cup (1 stick) butter, melted
1 cup + 1/4 cup sugar
1 cup flour
1/2 tsp salt
1 1/2 tsp baking powder

Preheat oven to 350 degrees and grease an 8×8 baking dish dish or 9-inch round cake pan.

Whisk together the flour, 1 cup of the sugar, baking powder, and salt in a large bowl. Slowly whisk in milk until combined and mostly smooth. Whisk in melted butter until combined. Pour into prepared baking dish. Scatter raspberries over the top of the batter. Sprinkle remaining 1/4 cup sugar evenly over the top.

Bake for one hour. The berries should sink to the bottom of the batter and the top should be golden brown and have a firm crust. Allow to cool 10 minutes before serving with ice cream or whipped cream and additional berries.