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Dorie Greenspan's French Apple Cake question. How can I make this cakier and less clafoutis-like?

The cake comes out very moist, almost borderline pudding-like. Ingredients - 4 apples, melted butter, flour, 3 tbsps rum, vanilla, baking powder, 2 eggs. Should I increase the flour and decrease the amount of rum to achieve a more cake-like result.

asked by Alex 3 months ago

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3 answers 265 views
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Stephanie Bourgeois

Stephanie is the Head Recipe Tester of Food52.

added 3 months ago

You can add another egg and increase the flour to 1 cup to increase the fluffiness. I wouldn't decrease the rum. You can also try a different recipe for a cakier cake. Here's a nice one - https://food52.com/recipes...

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 3 months ago

Thank you so much. Btw, the additional egg won't make it too moist? I am going to check out the other recipe link you suggested.

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82bc15be d3cf 410a 9b82 665e7b26bd26  1081
Stephanie Bourgeois

Stephanie is the Head Recipe Tester of Food52.

added 3 months ago

The additional flour will balance out the moisture of the egg and the egg will function mostly to hold more air and increase the fluffiness of the cake.

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