Norman apple cake is often sold as something complicated—AOC Norman butter, orchard apples, meticulously worked dough. In reality, it’s a pantry cake. Twenty minutes of prep, a few basic ingredients, and you’re done.
Ingredients :
- The apples — Go for Golden or Reinettes. Not the overly sweet snacking apples—you want something that holds up during baking and keeps some character. A Fuji will melt too much, a Granny Smith will provide a nice touch of acidity if you like that.
- Applesauce — Store-bought in a jar is perfectly fine. Unsweetened applesauce is best if you want to control the final sweetness. This isn’t the time to use an artisanal compote you save for crepes—a basic industrial one does the job perfectly here.
- The fat — Vegetable oil (sunflower or rapeseed) or melted butter. Oil gives a slightly moister cake that keeps better. Butter brings a richer taste. Both work, it’s just a matter of what you have on hand.
- The flour — All-purpose or pastry flour, whatever you have in the cupboard. If you’re using self-rising flour, skip the baking powder. And check the expiration date on your baking powder—old leavener will result in a flat, disappointing cake.
