This is an incredibly moist and simple French cake with an abundance of fresh apples, there's just enough batter to hold all of the fruit together. You can also substitute pears or apple pears, so this is a perfect recipe to use with fall and winter produce. 

French Apple Cake
~ Adapted from Around My French Table

3/4 cup (95 g) Whole Grain Red Fife Flour
3/4 tsp baking powder
Pinch of salt
4 medium sized apples 
2 large eggs
3/4 cups (150 g) sugar 
1 1/2 tsp vanilla
1/2 cup (115 g) butter, melted and cooled

Preheat the oven to 350°F. Butter a 8 or 9 inch springform pan (or cake pan) and line the bottom with parchment paper.

Whisk flour, baking powder and salt together in a small bowl and set aside. 

Peel and core the apples. Roughly cut into 1 inch cubes, you should have approximately 4 heaping cups of apples weighing roughly 400g.

In the bowl of a standing mixer or with handheld beaters, beat the eggs until frothy. Add sugar and vanilla and continue beating until batter is smooth and pale yellow in colour.

Mix in half of the dry ingredients and once it's incorporated, add half of the melted butter and continue mixing. Repeat with the remaining dry ingredients and melted butter and mix until the batter is smooth and thick. With a rubber spatula fold in the apples until completely coated with batter.

Scrape cake batter into prepared pan. Bake for 50-60 minutes until top is golden brown and a knife inserted comes out clean. Allow to cool before removing from pan, this cake can be enjoyed warm or at room temperature.